Using ready-made slaw mix in this crunchy salad cuts down on prep time. And because it uses lean ground beef, this savory main dish is full of iron and B-vitamins.
Active Time
35 mins
Total Time
35 mins
Yield
Serves 6
How to Make It
1. Step
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. Step
In a small bowl combine the rice vinegar, lime juice and soy sauce.
3. Step
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. Step
Serve meat mixture over slaw mixture. Top with cilantro and, if desired, jalapeño pepper.
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)
