Asian Beef and Cabbage Salad

Name: Asian Beef and Cabbage Salad
Total time: 35 min
Ingredients: 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)

Rating: 5 stars

1 Rating
1 Review

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. Source: Diabetic Living Magazine

Diabetic Living Magazine

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Recipe Summary

active:

35 mins

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 2

In a small bowl combine the rice vinegar, lime juice and soy sauce.
Step 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.
Step 4

Serve meat mixture over slaw mixture. Top with cilantro and, if desired, jalapeño pepper.

Tips

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

Serving Size: 1 2/3 cups

Per Serving:

239 calories; 10.4 g total fat; 2.6 g saturated fat; 50 mg cholesterol; 555 mg sodium. 462 mg potassium; 16.9 g carbohydrates; 3.3 g fiber; 9 g sugar; 19.4 g protein; 4019 IU vitamin a iu; 143 mg vitamin c; 44 mcg folate; 66 mg calcium; 3 mg iron; 30 mg magnesium;

Exchanges:

2 lean protein, 2 vegetable, 1 1/2 fat, 1/2 starch

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