Nutrition per serving may change if servings are adjusted.
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)
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.
In a small bowl combine the rice vinegar, lime juice and soy sauce.
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.
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.