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Vietnamese Beef and Cabbage Salad

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PREP TIME
25 min
COOKING TIME
5 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner U.S.
Vietnamese Beef and Cabbage Salad
Ingredients
  • 1 head red cabbage
  • 1 red onion, halved
  • 3 tablespoons canola oil, divided
  • 1 pound lean ground beef
  • 1 red Fresno chile pepper, sliced very thinly
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon grated lime zest
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 lime, cut into wedges
Instructions
1
Place the cabbage on a stable, flat surface and cut it in two equal parts. Discard one half of the core and most of the interior leaves, leaving a hollowed-out shell. Slice the other half into thin strips.
2
Chop 1/2 of the red onion and slice the remaining portion into thin pieces as well.
3
Heat 1 tablespoon of canola oil in a large, deep skillet over medium heat. Add the chopped red onion, ground beef, diced Fresno chile, paprika, and salt to the skillet. Cook, using a spoon to break up and stir the mixture occasionally, until the beef is browned and crumbly, taking around 5 to 7 minutes.
4
Combine the remaining oil, lime juice, fish sauce, brown sugar, and lime zest in a small bowl. Whisk the ingredients together until smooth, then stir them into the beef mixture thoroughly. Transfer the heated mixture to the cabbage bowl and top it with the sliced cabbage, chopped onion, cilantro, and mint. Serve with lime wedges on the side.