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  • Thanks again to Cathy Z for the Asian Slaw recipe.

  • michael-in-phoenix

    April 8, 2021 at 1:39 pm

    Made it again last night. Used 1/2 green and 1/2 red cabbage because that’s what I had on hand. Also used ground beef, not veggie crumbles, and a tablespoon of chile-garlic paste instead of hot sauce. All good!

    Tried leftovers from the fridge this morning, and I think it’s even better COLD!


    (Cathy Z, Swap)

    1 T oil

    4 cloves garlic minced

    1 T minced ginger

    1 lb. ground beef (I use Better than Beef crumbles)

    1 onion, chopped

    1 head cabbage, shredded

    2 large carrots, peeled and cut into thin strips

    1 red bell pepper, cut into very thin strips

    1/2 c soy sauce

    2 T sesame oil

    1 dash hot sauce

    salt & pepper to taste

    2 T chopped cilantro

    1 lime wedge

    Heat oil, add garlic and ginger. Cook until fragrant.

    Add ground beef and onions, cook and stir until brown and crumbly.

    Push beef to one side of skillet and add cabbage, carrots and pepper. Mix veg with the beef and cook, stirring occasionally, until veg are just tender, 5-6 min.

    Stir soy sauce, sesame oil and hot sauce into the mix. Season with salt and pepper.

    Serve with cilantro, lime and more hot sauce.

  • michael-in-phoenix

    April 8, 2021 at 2:42 pm

    ALSO: I stir a big handful of rough-chopped cilantro into the dish, off heat, and then squeeze a fresh lime into it. Toss and serve with more lime wedges and a scattering of cilantro on top.

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