Brisket Salad Recipe

Name: Brisket Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallions, white and light green parts, thinly sliced on the diagonal; 1/2 teaspoon freshly ground black pepper; 6 radishes, trimmed and thinly sliced; 1 red bell pepper, cored, seeded and julienned; 1 green bell pepper, cored, seeded and julienned; 1/4 head white cabbage, finely shredded; 1/2 cup olive oil; 1/2 cup chipotle vinegar or red wine; 1 teaspoon sugar; 1 teaspoon salt; 2 garlic cloves, minced or pureed; 1 to 3 pickled chipotles, or chipotles canned in adobo, stemmed, seeded; 6 lettuce leaves; 1 pound beef brisket, cooked and thinly sliced against the grain; 1 avocado, peeled, seeded and thinly sliced, for garnish; 6 dried chipotle or morita chiles, stemmed, seeded if desired; 2 cups red wine vinegar

Servings: persons

1 bunch scallions, white and light green parts, thinly sliced on the diagonal
1/2 teaspoon freshly ground black pepper
6 radishes, trimmed and thinly sliced
1 red bell pepper, cored, seeded and julienned
1 green bell pepper, cored, seeded and julienned
1/4 head white cabbage, finely shredded
1/2 cup olive oil
1/2 cup chipotle vinegar or red wine
1 teaspoon sugar
1 teaspoon salt
2 garlic cloves, minced or pureed
1 to 3 pickled chipotles, or chipotles canned in adobo, stemmed, seeded
6 lettuce leaves
1 pound beef brisket, cooked and thinly sliced against the grain
1 avocado, peeled, seeded and thinly sliced, for garnish
6 dried chipotle or morita chiles, stemmed, seeded if desired
2 cups red wine vinegar

1
In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage.
2
Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile(s).
3
Toss well to combine and coat the vegetables.
4
Line 6 serving plates with the lettuce leaves.
5
Fan the brisket slices over the lettuce.
6
Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket.
7
Garnish with the avocado slices and serve with crusty bread.
8
In a small pot combine chiles and vinegar.
9
Bring to a boil.
10
Reduce to a simmer and cook, covered, for about five minutes.
11
Set aside to cool.
12
Store in a jar in the refrigerator for up to 3 months.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 bunch scallions, white and light green parts, thinly sliced on the diagonal, 1/2 teaspoon freshly ground black pepper, 6 radishes, trimmed and thinly sliced, 1 red bell pepper, cored, seeded and julienned, and more.

Yes, Brisket Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brisket Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions