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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 7 |
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This makes seven 1-cup servings. Ingredients:
1 pound ground beef |
3/4 cup seashell pasta |
4 cups shredded napa cabbage |
1 1/2 cups shredded carrots |
1 cup sliced green onions |
2 tablespoons soy sauce |
2 tablespoons red wine vinegar |
1 tablespoon honey |
1 tablespoon lemon juice |
1 tablespoon olive oil |
1/2 teaspoon red pepper flakes |
Directions:
1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
4. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.
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