Description
These coleslaw beef bowls combine fresh vegetables with a flavorful beef mixture for a delicious meal.
Ingredients
Scale
- 1 pkg fresh coleslaw mix
- 1 cup thinly sliced sugar snap peas
- 1/2 red bell pepper, cut into short thin strips
- 5 T mayo
- 3.5 T fresh-squeezed lime juice
- 1 tsp Green Tabasco Sauce
- small amount of Vege-Sal (to taste)
- 1 lb ground beef
- 2 tsp grapeseed oil
- 1 T fish sauce
- 2 T Sriracha Sauce
- 1 T water
- zest from 1 lime
- 1.5 T fresh-squeezed lime juice
- 1/2 cup thinly sliced green onion
- 1 cup chopped cilantro
Instructions
- Whisk together the mayo, lime juices, Green Tabasco Sauce, and Vege-Sal to make the dressing.
- Put the cabbage mixture into a bowl so it’s ready to toss with the dressing.
- Heat the oil in a large frying pan, add the beef, and cook over medium-high heat until browned.
- While the beef is cooking, zest the lime skin and then squeeze the lime juice.
- Mix together the fish sauce, Sriracha Sauce, and water.
- When the beef is browned, add the Sriracha mixture and cook until the liquid evaporates.
- Turn off the stove and stir in the lime zest, lime juice, sliced green onion, and chopped cilantro.
- Toss the cabbage mixture with the dressing.
- Assemble the bowls with 1/4 of the cabbage mixture, topped with 1/4 of the beef mixture, and garnish with sliced sugar snap peas and red pepper strips.
- Eat the cabbage bowls right away and enjoy!
Notes
- If you’re not using the coleslaw mix, make 14 ounces thinly sliced green and red cabbage.
- Thinly slice sugar snap peas on the diagonal and cut the red bell pepper as specified.
- You can use all the red pepper if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg