I made this recipe from one of my Real Simple magazines a few weeks ago, and while it was good,
it was needing some tweaking for our tastes. We don’t eat wheat, so the buns had to go, and
we found it really salty. So, I tweaked a bunch and this is what I came up
with. It morphed into a salad of sorts,
and received great reviews from my teenage test kitchen.
If your ground beef is thawed, it can be on the table in
about a half an hour. I recommend making the coleslaw part first so the
flavours can combine while the beef cooks.
I added the Arame, a sea vegetable, for a nutrient boost. It can be left
out if you are feeding less than adventurous eaters! (I have been adding sea
vegetables to everything lately, they up the trace minerals and nutrients of
any recipe without altering the taste.
Sweet And Sour
Sloppy Slaw
Cole slaw:
4 cups shredded cabbage
3 carrots, grated
1/3 cup chopped cilantro
2 tsp toasted sesame oil
Juice of one lime
1 ½ tbsp olive oil
Pinch of salt
2 tbsp sesame seeds
Ground beef:
1 tbsp coconut oil
1 lg onion, chopped
1 clove garlic, minced
½ cup pre-soaked Arame, drained
1 inch knob of ginger, grated
1 lb grass fed ground beef
2 tbsp Bragg's Soy Seasoning
½ can of small can of tomato paste
2 tbsp coconut sugar
½ cup water
For Coleslaw:
Toss all ingredients in a large bowl, and mix well. Set
aside at room temp to marinate while you make the ground beef part;
Ground beef:
Sauté onion in coconut oil for 2-3 minutes over medium high
heat in a large cast iron pan. Add the ground beef, using wooden spoon to break
it up as you stir. When it is almost cooked thru, 6-8 minutes or so, add the
rest of the ingredients, stirring to combine. Let cook until the ground beef is
completely cooked and the liquid is mostly absorbed, another 4-5 minutes.
Serve the hot beef on top of the coleslaw.
