Asian Beef and Cabbage Salad
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes; stir in the plum sauce.
- Meanwhile, in a large bowl, whisk together the vinegar, the remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add the cabbage, scallions, carrots, and cilantro and toss to combine. Serve with the beef.
Nutritional Information
- Per Serving
- Calories 367Calories From Fat 209
- Protein 24g
- Carbohydrate 13g
- Sugar 8g
- Fiber 3g
- Fat 23g
- Sat Fat 5g
- Calcium 78mg
- Iron 3mg
- Sodium 442mg
- Cholesterol 69mg
What does this mean? See Nutrition 101.
Quick Tip
For the most flavorful results, use 80 to 85 percent lean ground beef. You can also substitute ground turkey or pork.
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