Soy-Lime Beef & Cabbage Salad

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)

Directions

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.

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