Slaw:
4 c shredded cabbage
1 c shredded carrots
1 c chopped cucumber
1/4-1/2 c chopped cilantro
2 Tbs lime juice
2 Tbs soy sauce
2 Tbs olive oil
Salt and pepper
Sriracha to taste
Sauce:
1/2 c sour cream
1/2 c mayonnaise
3 Tbs lime juice
1 tsp sriracha sauce
1 tsp garlic powder
Korean Beef:
1.5-2 lbs ground beef
1/2 c low-sodium soy sauce
1/4 c unseasoned rice vinegar
2 Tbs light brown sugar
2 Tbs sesame oil
1 Tbs ginger paste (or freshly grated)
1 Tbs minced garlic
Also:
Hot, cooked rice
Naan bread
Avocado slices
Chopped cilantro
lime wedges
For the slaw: in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, s & p, and sriracha. Pour over the slaw and toss to combine. Refrigerate until ready to serve (can be made 4-6 hours in advance).
For the sauce: stir together all the ingredients and refrigerate until ready to serve (can be made several days in advance).
For the beef: in a 12-inch skillet over medium heat, brown the ground beef, breaking into smaller pieces, until no longer pink. Drain off fat. Add the remaining ingredients and stir to combine, simmering for 3-4 minutes until heated through.
For serving: layer the slaw, rice, beef, sauce, avocado, and then cilantro, either in a bowl or inside toasted naan.
From Mel's Kitchen Cafe
