Recipe Image

Asian Beef and Cabbage Salad

  • 35 m
  • 35 m
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.”


    • 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)


  • 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.
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