Vietnamese Beef and Red Cabbage Bowl

Fresh mint, fresh cilantro, lime, and Fresno chile mingle in this quick Vietnamese beef salad that's served family-style in a big bowl of red cabbage.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 410 Calories

Ingredients

• 1 pound lean ground beef
• 2 teaspoons paprika
• 1 lime, cut into wedges
• 1 teaspoon kosher salt
• 2 tablespoons lime juice
• 1 teaspoon packed brown sugar
• 1 tablespoon fish sauce
• 1 head red cabbage
• 3 tablespoons canola oil, divided
• 1 red Fresno chile pepper, sliced very thinly
• 1 red onion, halved
• 0.5 cup chopped fresh cilantro
• 0.25 cup chopped fresh mint
• 0.5 teaspoon grated lime zest

Recipe Instructions

Step 1

Cut cabbage in half on a flat work surface. Remove half of the core and most of the interior leaves from one half cabbage to act as a bowl. Thinly slice other half. Finely chop 1/2 red onion; thinly slice other half.

Step 2

Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.

Step 3

Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.

Step 4

Transfer beef mixture to cabbage bowl; top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.