In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.

　　

Ingredients

serves 4

　　

For the Marinade

Juice and grated zest of 1 lime

　　1 tablespoon grated fresh ginger

　　1 garlic clove, minced

　　1 scallion, white and light-green parts only, sliced into 1/4-inch rounds

　　

For the Salad

12 ounces flank steak

　　Freshly ground black pepper

　　1 red bell pepper, stem and seeds removed, julienned

　　2 carrots, peeled and julienned

　　1 head napa cabbage, tough outer leaves removed, julienned

　　1 papaya, peeled, seeds removed, cut into 2-inch pieces

　　1/4 cup fresh cilantro leaves, packed

　　1/4 cup fresh mint leaves, packed

　　1 cup bean sprouts (optional)

　　Spicy Vinaigrette (recipe follows)

　　2 tablespoons chopped toasted peanuts, for garnish

　　

Spicy Vinaigrette

Juice and grated zest of 2 limes

　　2 tablespoons sesame oil

　　2 tablespoons water

　　2 tablespoons rice-wine vinegar

　　1 1/2 tablespoons grated fresh ginger

　　1 garlic clove, minced

　　1 teaspoon crumbled dried chile pepper or red pepper flakes

　　1/4 teaspoon coarse salt

　　(makes 1/2 cup)

　　

Step 1

Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place the steak in a shallow dish; cover with the marinade, turning to completely coat. Transfer to the refrigerator, and marinate 1 hour.

　　

Step 2

Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, and season with black pepper. Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer to a cutting board; let cool slightly, and thinly slice on the bias.

　　

Step 3

In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange the vegetables and steak on 4 serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

　　

Spicy Vinaigrette

Step 4

Combine all the ingredients in a small bowl, and whisk to combine.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 323

　　

Step 7

Fat: 19g

　　

Step 8

Cholesterol: 44mg

　　

Step 9

Carbohydrate: 20g

　　

Step 10

Sodium: 245mg

　　

Step 11

Protein: 21g

　　

Step 12

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.