Asian Beef and Cabbage Salad

Asian Beef and Cabbage Salad

1 Review
From: Diabetic Living Magazine

Using ready-made slaw mix in this Asian-inspired salad cuts down on prep time. And because it uses lean ground beef, this main dish is full of iron and B-vitamins.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 cups packaged shredded broccoli slaw mix
  • 3 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 3 medium red sweet peppers, cut into bite-size strips
  • ¾ cup bias-sliced snow pea pods
  • ½ cup thinly sliced red onion
  • ½ cup light mayonnaise
  • ⅓ cup light Asian salad dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • Nonstick cooking spray
  • 1 pound lean ground beef (95% lean)
  • ½ cup sliced green onions
  • ¼ cup fresh cilantro leaves
  • 1 jalapeño chile pepper, seeded (if desired) and sliced (see Tip) (optional)

Preparation

  • Prep

  • Ready In

  1. In a large bowl combine the broccoli slaw mix, cabbage, sweet peppers, snow pea pods and red onion. Add mayonnaise and Asian dressing; stir to coat.
  2. In a small bowl combine the rice vinegar, lime juice and soy sauce.
  3. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add ground beef; cook until browned. Drain off fat. Stir in soy mixture; cook until liquid is nearly evaporated. Remove from heat. Stir in green onions.
  4. Serve meat mixture over slaw mixture. Top with cilantro and, if desired, jalapeño pepper.
  • Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 239 calories; 10 g fat(3 g sat); 3 g fiber; 17 g carbohydrates; 19 g protein; 44 mcg folate; 50 mg cholesterol; 9 g sugars; 4,019 IU vitamin A; 143 mg vitamin C; 66 mg calcium; 3 mg iron; 555 mg sodium; 462 mg potassium
  • Nutrition Bonus: Vitamin C (238% daily value), Vitamin A (80% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 2 vegetable, 1½ fat, ½ starch

Reviews 1

May 12, 2019
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By: Jackstng
This could be one of my favorites Eatingwell recipes so far, and I've tried a lot. This was so incredibly easy to make first of all, as long as you buy a cabbage mix already shredded. The rest was quick and easy. But the best part was the yummy, complex taste that I wasn't expecting from such a simple dish. The choice of dressing for your cabbage salad might also influence the overall taste so choose wisely. I used kewpie deep roasted sesame dressing.
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