Sriracha Beef Cabbage Bowl (Video)

kalynskitchen.com

Cyndie G

1 14 oz. pkg. fresh coleslaw mix (see notes)

1 cup thinly sliced sugar snap peas

½ red bell pepper, cut into short thin strips

5 T mayo

3 T + 1 ½ T fresh-squeezed lime juice (I used my fresh-frozen lime juice)

1 tsp. Green Tabasco Sauce

small amount of Vege-Sal (to taste, or use regular salt if you don’t have Vege-Sal.)

1 lb. ground beef

2 tsp. grapeseed oil (or use any neutral-flavored, high-heat oil)

1 T fish sauce (see notes)

2 T Sriracha Sauce (see notes)

1 T water

grated zest (grated lime skin) from 1 lime

1 ½ T fresh-squeezed lime juice (zest the lime and then squeeze the juice)

½ cup thinly sliced green onion

1 cup chopped cilantro (or skip the cilantro and use more green onion if you’re not a cilantro fan)

Directions at kalynskitchen.com

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