Korean Beef with Variety Salad

Can you believe I forgot to take pictures of our meal?!  Scatterbrain!

I got these recipes out of Nourishing Traditions, which is an interesting cookbook about healthy eating that basically comes back to eating as much not-messed-with food as you can.  I've heard that the bread and muffin recipes in it can be a bit dry and the desserts aren't great, but I enjoyed the recipes I made!  The meat turned out delicious, and the salad went well with it.  Pnut even ate some of the salad with her supper tonight, which was exciting:)

Korean Beef
flank steak
1/2 c soy sauce
2 T sesame oil
6 cloves garlic, peeled and smashed
2 T sesame seeds (I didn't have)
1/4 t cayenne pepper (didn't have so I put in a little hot sauce)

Slice the meat as thinly as you can without cutting off your fingers.  Mix all of the marinade ingredients and marinate the meat overnight.  Thread in a back-and-forth manner onto skewers and grill, about 4-5 minutes on each side.

Variety Salad
4 carrots, peeled and grated
1 cucumber, peeled and chopped
1 tomato, peeled, seeded, and diced
1/4 head red cabbage, finely shredded or grated
Dressing

Combine the salad ingredients and pour dressing over. 

Dressing
1 t Dijon mustard, grainy or smooth
2 T plus 1 t raw wine vinegar (I just used red wine vinegar)
1/2 c EVOO
Mix and pour on salad.

The salad needed some salt, which I added some fermented ginger carrots that I had also made that were very salty and it balanced perfectly.  I think the salad was even better tonight at supper when it had sat in the fridge longer.  I think it is probably one of those that just gets better with time.