Thai Beef-and-Cabbage Salad
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This refreshing Southeast Asian salad, also called larb, is a great use for leftover burger patties; the crumbled beef develops the prized crispy bits in the pan and absorbs the sweet-and-sour dressing more quickly than fresh ground beef. Sriracha adds the perfect combo of vinegary punch and chile heat to the dressing and is a less fiery addition than the traditional handfuls of fresh chilies. To prepare the cabbage, cut into quarters and remove the core. Starting at the leafy end, cut the cabbage into thin strips. Stir the remaining fresh cabbage into soups, coleslaw, or stir-fries.
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