Asian Beef and Cabbage Salad

Bags of pre-shredded cabbage save time, but shredding your own shaves a few bucks off the grocery bill. Rinse the cabbage under cold water, then discard any wilted leaves. Quarter the head, take out the core, and slice one wedge at a time into long horizontal strips. (You can achieve an even finer shred in a food processor.) Look for plum sauce in your grocery store’s Asian food aisle; the brown condiment has a sweet and sour flavor, and it’s often used in Chinese cuisine with spring rolls or duck. And the best substitute for rice vinegar, if you don’t have a bottle, use cider vinegar.

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Photo by David Prince
Asian Beef and Cabbage Salad 2.7 111 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 367 calories
    • Calories 209 calories from fat
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 69 mg
    • Sodium 442 mg
    • Protein 24 g
    • Carbohydrate 13 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 78 mg
Bags of pre-shredded cabbage save time, but shredding your own shaves a few bucks off the grocery bill. Rinse the cabbage under cold water, then discard any wilted leaves. Quarter the head, take out the core, and slice one wedge at a time into long horizontal strips. (You can achieve an even finer shred in a food processor.) Look for plum sauce in your grocery store’s Asian food aisle; the brown condiment has a sweet and sour flavor, and it’s often used in Chinese cuisine with spring rolls or duck. And the best substitute for rice vinegar, if you don’t have a bottle, use cider vinegar.

Ingredients

  1. Check 4 tablespoons canola oil
  2. Check 1 pound ground beef
  3. Check 1/4 cup plum sauce
  4. Check 1/3 cup rice vinegar
  5. Check kosher salt and black pepper
  6. Check 4 cups shredded Napa cabbage
  7. Check 4 sliced scallions
  8. Check 2 large carrots, cut into thin strips
  9. Check 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.