Recipe Library
Soy-Lime Beef & Cabbage Salad
Juicy ground beef sizzles with soy and lime, then crowns a crisp tangle of broccoli slaw, cabbage, sweet peppers, snow peas, and onion. Light mayo and Asian dressing bind the vegetables in a tangy, savory crunch that finishes bright and satisfying.
- Total
- 43 min
- Prep
- 35 min
- Cook
- 8 min
- Serves
- 6
Nutrition per Serving
- Calories
- 239
- Protein
- 19g
- Carbs
- 17g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 9g
- Sodium
- 555mg
Ingredients
- 4 cups packaged shredded broccoli slaw mix
- 3 cups packaged shredded cabbage with carrot (coleslaw mix)
- 3 medium red sweet peppers, cut into bite-size strips
- 3/4 cup bias-sliced snow pea pods
- 1/2 cup thinly sliced red onion
- 1/2 cup light mayonnaise
- 1/3 cup light Asian salad dressing
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons reduced-sodium soy sauce
- Nonstick cooking spray
- 1 pound lean ground beef (95% lean)
- 1/2 cup sliced green onions
- 1/4 cup fresh cilantro leaves
- 1 jalapeño chile pepper, seeded (if desired) and sliced (see Tip)
Instructions
- In a large bowl combine the broccoli slaw mix, cabbage, sweet peppers, snow pea pods and red onion. Add mayonnaise and Asian dressing; stir to coat.
- In a small bowl combine the rice vinegar, lime juice and soy sauce.
- Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add ground beef; cook until browned. Drain off fat. Stir in soy mixture; cook until liquid is nearly evaporated. Remove from heat. Stir in green onions.
- Serve meat mixture over slaw mixture. Top with cilantro and, if desired, jalapeño pepper.