Kalyn's Kitchen

Sriracha Beef Cabbage Bowl (Video)

Everyone who likes Sriracha and cabbage will love this spicy Sriracha Beef Cabbage Bowl; use more or less Sriracha to control the heat! And if you’re not a cilantro fan, just use sliced green onion instead of the cilantro.

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Sriracha Beef Cabbage Bowl title photo

I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I’ve already cooked and devoured several times. Jeanne had already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding. Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her.

Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this amazing low-carb recipe was born. The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!

Of course, you know how I am. I did change both components of this new recipe just a little from the originals. One of the biggest changes was to use a package of coleslaw mix for the cabbage, which makes the recipe so quick and easy that I hope you’ll make it often! I also cut down on the spiciness in the cabbage part just a bit, so it’s a cooling element for the spicy meat. (If you’re making this for kids, you might want to cut down the spice even more.) 

What ingredients do you need for this recipe?

  • pkg. of fresh coleslaw mix
  • sugar snap peas
  • red bell pepper, cut into short thin strips
  • mayo
  • fresh-squeezed lime juice (I used my fresh-frozen lime juice for the dressing)
  • Green Tabasco Sauce (affiliate link)
  • Vege-Sal (affiliate link) or use regular salt if you don’t have Vege-Sal.
  • ground beef
  • Grapeseed Oil (affiliate link) or use any neutral-flavored, high-heat oil
  • Red Boat Fish Sauce (affiliate link), or other fish sauce
  • Sriracha Sauce (affiliate link)
  • water
  • grated lime zest zest (grated lime skin) from 1 lime
  • fresh-squeezed lime juice
  • (zest the lime and then squeeze the juice)
  • thinly sliced green onion
  • chopped cilantro (or use more green onion if you’re not a cilantro fan)

Want more tasty bowl meals?

For more tasty one-bowl meals check out Low-Carb Bowl Meals You’ll Make Over and Over.

Sriracha Beef Cabbage Bowl process shots collage

How to Make Sriracha Beef Cabbage Bowl:

(Scroll down for complete printable recipe plus nutritional information.)

  1. I rarely use pre-cut coleslaw mix, but it was perfect to make this recipe super quick; of course, you can cut up your own cabbage if you prefer. 
  2. You want the cabbage bowl part all ready when the meat is cooked. I prepped 1 1/2 cups thinly sliced sugar snap peas and sliced up half of a red bell pepper.
  3. Whisk together the mayo, fresh-squeezed lime juice (or fresh-frozen lime juice), Green Tabasco Sauce (affiliate link), and Vege-Sal (affiliate link) or salt to make the dressing.
  4. Combine the coleslaw mix, sliced sugar snap peas, and bell pepper strips in a bowl so it’s ready to toss with the dressing. (Save a little bit of the sliced sugar snap peas and pepper strips to garnish.)
  5. Heat a tiny amount of any neutral-flavored high-heat oil and cook the beef until it’s well-browned.
  6. While the beef cooks, zest the lime, squeeze the lime juice, and mix the Sriracha, Fish Sauce, and water so they’re ready to season the meat as soon as it’s done.
  7. Also chop a bunch of cilantro and slice some green onions. (Use more green onions if you don’t want cilantro.)
  8. When the beef is done, add the Sriracha mixture and stir to combine with the meat, cooking until the liquid has mostly evaporated from the pan
  9. Then turn off the stove and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.
  10. Add the dressing to the cabbage mixture and toss to combine.
  11. To make the cabbage bowls, put 1/4 of the slaw mixture into a bowl. Top with 1/4 of the beef mixture and garnish with some of the veggies you saved. Devour immediately.

Low-Carb Sriracha Beef Cabbage Bowl found on KalynsKitchen.com

More Beef for Dinner:

Green Chile Beef Cabbage Bowl ~ Kalyn’s Kitchen
Stir-Fried Beef and Cabbage with Spicy Peanut Sauce ~ The Perfect Pantry
Middle Eastern Ground Beef Bowls ~ Kalyn’s Kitchen

Low-Carb Sriracha Beef Cabbage Bowl found on KalynsKitchen.com

Sriracha Beef Cabbage Bowl

Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

This low-carb Sriracha Beef Cabbage Bowl is just the right amount of spicy for me, but you can use less heat if you prefer.


  • 1 14 oz. pkg. fresh coleslaw mix (see notes)
  • 1 cup thinly sliced sugar snap peas
  • 1/2 red bell pepper, cut into short thin strips
  • 5 T mayo
  • 3 T + 1 1/2 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 1/2 T fresh-squeezed lime juice (zest the lime and then squeeze the juice)
  • 1/2 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)


  1. If you’re not using the coleslaw mix, use a mandoline (affiliate link) or sharp knife to make 14 ounces thinly sliced green and red cabbage. (I would skip the carrots if you don’t use coleslaw mix.)
  2. Thinly slice sugar snap peas on the diagonal. Cut the red bell pepper in half, remove seeds from the half you’re using, cut that half lengthwise into two pieces, and then thinly slice crosswise to make short, thin strips. (You can use all the red pepper if you prefer.)
  3. Whisk together the mayo, lime juice, Green Tabasco Sauce (affiliate link), and Vege-Sal (affiliate link) to make the dressing.
  4. Put the cabbage mixture into a bowl so it’s ready to toss with the dressing as soon as the beef is ready, saving a little bit of the sugar snap peas and peppers for garnish.
  5. Heat the oil in a large frying pan, add the beef, and cook over medium-high heat until all the meat is nicely browned, breaking apart with a turner as it cooks.
  6. While the beef is cooking, zest the lime skin and then squeeze the lime juice. (You might need to squeeze another lime or use some fresh-frozen lime juice to get enough juice if your lime is small.)
  7. Mix together the fish sauce, Sriracha Sauce (affiliate link), and water, replacing some of the Sriracha with an equal amount of water if you’re making it less spicy.
  8. When the beef is nicely browned, add the Sriracha mixture and cook while stirring until the liquid has mostly evaporated.
  9. Turn off the stove and stir in the lime zest, lime juice, sliced green onion, and chopped cilantro (or more green onion). Toss the cabbage mixture with the dressing.
  10. To assemble the cabbage bowls, put 1/4 of the cabbage mixture into each bowl, top with 1/4 of the beef mixture, and garnish with some sliced sugar snap peas and red pepper strips. Enjoy!


Use cole slaw mix or thinly sliced fresh cabbage, whichever you prefer. I love Red Boat Fish Sauce (affiliate link) for this recipe. Replace some of the Sriracha with more water if you want to cut down the spiciness.

The beef mixture will keep in the fridge for a day or so, although it’s best freshly made. If you are going to be having leftovers, I would only add dressing to the amount of cabbage you’ll use at that meal and refrigerate the leftover meat, leftover cabbage, and dressing separately. Then re-heat the meat and combine the cabbage and dressing when you eat the leftovers.

This recipe idea came from Kalyn’s long-time friend Jeanne, with refinements by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 511Total Fat: 35gSaturated Fat: 9.7gUnsaturated Fat: 22gCholesterol: 108mgSodium: 819mgCarbohydrates: 14gFiber: 4gSugar: 7.6gProtein: 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sriracha Beef Cabbage Bowl is a perfect recipe for low-carb eating plans and for the original South Beach Diet. Most commercial coleslaw mix has carrots which are higher in carbs and aren’t permitted for South Beach Phase One, but the amount of carrots is very small, so I wouldn’t stress over it too much. Cut up your own cabbage if it’s important to you to have slightly fewer carbs. 

Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2013. The recipe was last updated with more information in 2021.)

Pinterest image of Sriracha Beef Cabbage Bowl

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    55 Comments on “Sriracha Beef Cabbage Bowl (Video)”

  1. I rarely comment on recipes, but had to on this one! The flavors were great on this – honestly way better than I expected! I left out the red pepper as it isn't my thing, and I added a couple slices of avocado on top. Absolutely love it though, and it's going in my regular rotation for sure!

  2. Hi Katy, so glad you enjoyed it. I'm probably pushing the limit a little on the mayo, that's one of my weaknesses. South Beach allows up to 2 tablespoons of low-fat mayo but personally I'd rather have less and have real mayo.

  3. This was delicious! It's a good thing you added the comment that it was Phase 1 – hard to believe with the mayonnaise. When I'm South Beachin, I tend to find something I like, like your Sauerkraut Soup, and just eat it all the time. This will be my summer sauerkraut soup, along with the fish version! Yum!

  4. So glad you like it!

  5. My kind of recipe – get in, get it made and enjoy. Perfect! Thanks

  6. I also make this frequently and it's one of my (many) favorites from your postings. Thank you!

  7. Raeanne, so glad you have been enjoying it!

  8. We absolutely love this recipe! I've made it probably 4 times in the last two months. Sometimes I saute the snow peas and red pepper just a little and add to the ground beef. This is so quick and easy to make.

  9. Carol, so glad you enjoyed it so much!

  10. Made this 2 days ago. Really loved it!! Did save the leftovers the way you suggested (separated) and plan to have them today for lunch! Thanks! I'm going to pull this into my own personal recipe database (it's not a blog, just a database for my own use, but it does have a place for crediting the recipe)

  11. So glad you enjoyed it!

  12. This is the first recipe of yours I have made and we loved it! Thanks for blogging!

  13. Clare, so glad you liked it, and I am intrigued by the angel hair cabbage!

  14. This recipe is DELICIOUS- and I love the idea of making a lot of different kinds of bowls like this one. We found a mix at two of our regular grocery chains called angel hair cole slaw- it's just finely shredded green cabbage. Worked perfectly for this recipe, because there's no carrots. For red cabbage lovers though, you'd have to add it in.

  15. Thanks!

  16. I know some people substitute Greek Yogurt for Mayo in coleslaw, but I haven't tried it with this recipe. I think it might work, but it might be a bit more watery.

  17. This sounds great but I'm not a mayo fan. Any other suggestions?

  18. Hollie, so glad you're enjoying the recipes. And I love hearing how people adapt them to their own taste, or what's on hand. No worries about that ever!

  19. Have tried lots of your recipes – they're all delicious, but my hubby raved about this one. Hope you don't mind, but I used what was on hand – my tweaks were thinly sliced top sirloin instead of the ground beef, organic tamari for the fish sauce, sliced radishes and avocado for the snow peas and red pepper (well, they were the same color!). It turned out just wonderful – thank you for the inspiration.

  20. Lia, so glad you liked it!