Description
A vibrant and nutritious take on the classic egg roll, this salad combines fresh vegetables with seasoned ground beef for a satisfying and healthful meal.
Ingredients
Scale
- 2 1/2 cups cabbage, thinly chopped/shredded
- 2 cups lettuce, thinly chopped
- 2/3 cup broccoli, thinly chopped
- 1 1/2 cups grated carrots
- 1 1/2 tbsp grated ginger
- 1 tbsp tamari sauce or coconut aminos
- 1 tsp flax oil
- 1 tsp apple cider vinegar
- 1 garlic clove, minced
- 1 scallion, thinly chopped
- 1/2 avocado, thinly chopped
- 8 oz lean ground beef
- 1 tbsp tamari sauce
- 1 tsp turmeric
- 1 1/2 tbsp ginger, grated
- 2 garlic cloves, minced
- 1 tsp crushed red pepper
- 1 tsp olive oil
- 1–2 tbsp water
Instructions
- Heat a non-stick skillet over medium heat and add olive oil. Once warm, add the ground beef and sauté for about 2-3 minutes until it starts to brown.
- Add minced garlic, turmeric, and crushed red pepper to the skillet, then pour in the tamari sauce and grated ginger. Lower the heat and stir for another 3-4 minutes until cooked through.
- Remove the skillet from heat and let the beef cool slightly.
- Chop the cabbage, lettuce, broccoli, carrots, and scallion into small pieces.
- In a large bowl, combine the chopped veggies and the seasoned beef. Toss gently until mixed.
- Top with avocado, drizzle with flax oil, and splash with apple cider vinegar. Mix again before serving.
- Enjoy the salad fresh, or store leftovers in the fridge for up to 3 days.
Notes
For a vegetarian option, substitute ground beef with chickpeas or tofu. Adjust ginger and garlic based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg