Sesame Ginger Ground Beef Slaw

BY Emily Parker December 18, 2025

A balanced meal often relies on the contrast between savory, rich proteins and the bright, crisp snap of fresh vegetables. This Sesame Ginger Ground Beef Slaw delivers exactly that, utilizing a high-heat sear to develop deep flavor in the beef before tossing it with a vibrant array of shredded cabbage and root vegetables. It is an ideal solution for those seeking a nutrient-dense, one-pan dinner that prioritizes texture without requiring hours of prep. The combination of toasted aromatics and a sharp, citrus-forward finish makes it a standout choice for a quick lunch or a revitalizing evening meal.

Table of Contents

Components for the Slaw

The Protein and Aromatics

One pound ground beef (eighty-five percent lean is recommended)
One tablespoon canola oil or high-smoke point neutral oil
Four cloves garlic, finely minced
One tablespoon fresh ginger, peeled and minced

The Vegetable Base

One half head white cabbage, thinly shredded
One half head red cabbage, thinly shredded
Two large carrots, peeled and sliced into matchsticks
One red bell pepper, deseeded and cut into thin julienne strips

The Sauce and Garnish

One half cup reduced-sodium soy sauce
Two tablespoons toasted sesame oil
One dash hot sauce (Sriracha or chili garlic sauce work well)
Salt and freshly cracked black pepper to taste
Two tablespoons fresh cilantro, chopped
One fresh lime, cut into wedges for serving

Preparation Sequence

Sauté the garlic and ginger in oil over medium heat until fragrant.
Brown the ground beef until fully cooked and crumbled.
Incorporate the shredded white and red cabbage, carrots, and peppers.
Cook the mixture briefly until the vegetables reach a crisp-tender state.
Whisk in the soy sauce, sesame oil, and hot sauce.
Adjust seasoning with salt and pepper as needed.
Finish with a generous sprinkle of cilantro and a squeeze of lime juice.

Detailed Culinary Process

Searing the Aromatics and Beef

Begin by heating the canola oil in a wide skillet or a heavy-bottomed wok. Once the oil shimmers, introduce the minced garlic and ginger. The goal here is to release the essential oils without browning the garlic to the point of bitterness. After about sixty seconds, the aroma should be pungent and sweet. Add the ground beef immediately. Use a wooden spoon or spatula to break the meat into small pieces. Cooking the beef until it is slightly crispy on the edges provides a necessary textural contrast to the soft vegetables later on. Drain any excessive rendered fat if necessary, but leave a small amount to help wilt the cabbage.

Wilting the Cabbage and Peppers

Add the white cabbage, red cabbage, carrots, and bell peppers to the pan. It may look like a large volume of vegetables at first, but they will reduce significantly as they release moisture. Stir the mixture constantly over medium-high heat. You are looking for a specific visual cue: the red cabbage should turn slightly vibrant, and the white cabbage should become translucent at the edges while maintaining a firm “snap” in the center. Avoid overcooking, as mushy cabbage will detract from the intended freshness of the Sesame Ginger Ground Beef Slaw.

Emulsifying the Sauce

Lower the heat slightly before pouring in the soy sauce, sesame oil, and hot sauce. The sesame oil is a finishing oil; it provides a nutty, toasted scent that can diminish if scorched at very high temperatures. Stir the liquid through the beef and vegetable mixture so every strand of cabbage is coated. The natural sugars in the carrots and bell peppers will mingle with the soy sauce to create a light, savory glaze.

Final Seasoning and Plating

Taste a small portion of the beef and cabbage together. Depending on the brand of soy sauce used, you may not need additional salt, but a heavy grind of black pepper is usually beneficial. Remove the pan from the heat. The residual heat will continue to soften the vegetables, so serve it promptly. Garnish with the cilantro to add a herbal lift that cuts through the richness of the beef.

Chef Insights for Success

Dry the Vegetables: Ensure your shredded cabbage is as dry as possible after rinsing. Excess water will steam the beef rather than allow it to sear, resulting in a soggy texture.
Uniform Slicing: Try to keep the carrots and bell peppers roughly the same thickness as the shredded cabbage. This ensures that every ingredient finishes cooking at the exact same moment.
The Ginger Factor: If you prefer a sharper bite, grate the ginger directly over the pan at the very end of the cooking process instead of sautéing it at the start.
Heat Management: If your pan starts to smoke, the sesame oil has been added too early or the heat is too high. Always add the toasted sesame oil during the final stage of cooking.
Wok Advantage: If you own a carbon steel wok, use it. The high sides and heat distribution allow for a faster sear and better moisture evaporation than a standard flat skillet.

Customizing the Dish

Alternative Proteins: Ground turkey or ground pork function perfectly in this recipe. If using turkey, add an extra teaspoon of oil to compensate for the lower fat content.
Spiciness Adjustments: For those who enjoy significant heat, add half a teaspoon of red chili flakes to the oil along with the garlic, or double the amount of hot sauce in the final glaze.
Nutty Texture: Adding a tablespoon of toasted sesame seeds or crushed peanuts right before serving adds an extra layer of crunch and visual appeal.
Grain Bowls: While this is a complete meal on its own, it can be served over a bed of steamed jasmine rice or cauliflower rice to stretch the portions further.

Presentation and Side Pairings

To maintain the bright colors of the Sesame Ginger Ground Beef Slaw, serve it in wide, shallow bowls. The contrast between the purple cabbage and green cilantro is visually striking. For a side dish, consider a simple chilled cucumber salad dressed in rice vinegar or a few steamed edamame pods with sea salt. If you are serving this at a gathering, provide extra lime wedges on the side, as the acidity helps to brighten the umami flavors of the soy sauce.

Frequently Asked Questions

Can I use a pre-packaged coleslaw mix for this recipe?

Yes, a pre-shredded cabbage mix is a great time-saver. Ensure the mix is fresh and includes a variety of colors for the best nutritional profile and visual appeal. You may still want to add the fresh bell pepper and extra carrots for better texture.

How long will the leftovers keep in the refrigerator?

This dish stores well for up to three days in an airtight container. Note that the cabbage will soften as it sits in the sauce, so it will lose its initial crunch, but the flavors will actually deepen and meld together.

Is there a soy-free alternative for the sauce?

Coconut aminos are an excellent substitute for soy sauce if you are avoiding soy or gluten. Keep in mind that coconut aminos are slightly sweeter and less salty, so you may need to add an extra pinch of salt to balance the dish.

What is the best way to reheat this slaw?

To prevent the vegetables from becoming overly soft, reheat the slaw in a hot skillet for two to three minutes rather than using a microwave. This helps maintain some of the texture in the beef and peppers.

Nutrition Information

Nutrient	Amount per Serving
Calories	451 kcal
Protein	25 g
Carbs	27 g
Fat	29 g
Fiber	9 g
Sugar	13 g
Sodium	1254 mg

Nutrition Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.