Rating: 2.5 stars
120 Ratings
  • 1 star values: 32
  • 2 star values: 24
  • 3 star values: 25
  • 4 star values: 28
  • 5 star values: 11

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.

Kate Merker

Gallery

Credit: David Prince

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

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  • 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.

Nutrition Facts

367 calories; protein 24g; carbohydrates 13g; sugars 8g; fiber 3g; fat 23g; saturated fat 5g; calcium 78mg; iron 3mg; sodium 442mg; cholesterol 69mg.
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