Asian Beef and Cabbage Salad

Asian Beef and Cabbage Salad
David Prince
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

4
tablespoons
canola oil
1
pound
ground beef
1/4
cup
plum sauce
1/3
cup
rice vinegar
kosher salt and black pepper
4
cups
shredded Napa cabbage
4
sliced scallions
2
large carrots, cut into thin strips
1
cup
cilantro leaves

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes; stir in the plum sauce.
  3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Add the cabbage, scallions, carrots, and cilantro and toss to combine. Serve with the beef.
Kate Merker
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 209
  • Protein 24 g
  • Carbohydrate 13 g
  • Sugar 8 g
  • Fiber 3 g
  • Fat 23 g
  • Sat Fat 5 g
  • Calcium 78 mg
  • Iron 3 mg
  • Sodium 442 mg
  • Cholesterol 69 mg
What does this mean? See Nutrition 101.

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