Hot Egg Roll Salad

A recipe for Hot Egg Roll Salad, a low calorie, high vegetable and protein salad that will leave you powered up all day. It’s grain free and soy free(if you like it that way) and cooks in about 5 minutes flat.

A while back I posted about my Power Salads, sure a silly title but well suited. I thought since there was some interest in the Hot Egg Roll Salad that I’d share how I make it and offer a few more directions. This version is soy sauce free and grain free but full of flavor, if you like soy sauce, by all means, use it, I’m just trying to cut down on my salt intake.

So the original idea was quickly brown lean ground beef, add coleslaw mix, soy sauce and salsa and cook it down. This recipe is similar but with a few photos and I will include the original soy sauce version AND the alternate directions on using no soy sauce. This dish cooks in under 5 minutes and that means start to finish you’re eating lunch for under 3 bucks and in 5 minutes but you’ll have a pan to wash!

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Hot Egg Roll Salad

5 from 1 vote

Fast, flavorful, and budget-friendly! This Hot Egg Roll Salad is a healthy, satisfying lunch that won't break the bank.

Course: Salad Recipes

Cuisine: Asian Inspired

Servings: 1 salad

Calories: 179kcal

Author: Laura

Print Recipe

Ingredients

• 3 ounces lean ground beef
• 8 ounces shredded cabbage
• soy version-all to taste
• 1-2 dashes of soy sauce
• 1 drip of seasoned rice wine vinegar
• 1-2 TBSP salsa

Instructions

• place a heavy bottomed pot, nice and deep so there is no splatter, over medium high heat 1-2 dashes below high
• while it's heating get out the other ingredients
• when it's good and hot add the beef and brown quickly, this should take no more than 2 minutes
• once it's well browned turn the heat off, drain any fat, and add the shredded cabbage
• let it rest a moment and begin to wilt
• stir to incorporate
• add your chosen seasonings, either the soy or non soy versions
• begin with the minimum amounts
• stir in the seasonings and salt and give it a taste test, decide what you want more of and add it
• taste it and adjust until it's just right for you
• if you're making the soy free version feel free to flavor it up with any of the suggested seasonings, basil is amazing in it and so it the cilantro or go hung ho and add the soy and all the seasonings

Notes

non-soy version-all to taste gourmet gardens herb pastes to taste-I use roughly 1-2 teaspoons of each of the following lemon grass cilantro chili pepper basil ginger pinch of salt

Nutrition

Serving: 1salad | Calories: 179kcal | Carbohydrates: 14g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 258mg | Potassium: 723mg | Fiber: 6g | Sugar: 8g | Vitamin A: 299IU | Vitamin C: 83mg | Calcium: 103mg | Iron: 3mg

let it wilt a bit and stir it in

and done

Whichever way you make this it’s sure to fill you up, power you up and keep you going for the next 4 hours. Need more calories? Add a few ounces of ground beef, you won’t need to make many adjustments if you add up to double the beef because the cabbage releases it’s water and makes it saucy, just taste it and add what you need. Now you can also use fresh versions of all Gourmet Garden Pastes I mentioned but I like to keep them on hand it makes cooking flavorful food so easy and fast to do! And if I’m feeling spicy I add a splash of sriracha.