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.)

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.)

Whisk together the mayo, lime juice, Green Tabasco Sauce (affiliate link), and Vege-Sal (affiliate link) to make the dressing.

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.

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.

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.)

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.

When the beef is nicely browned, add the Sriracha mixture and cook while stirring until the liquid has mostly evaporated.

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.

To assemble the cabbage bowls, put ¼ of the cabbage mixture into each bowl, top with ¼ of the beef mixture, and garnish with some sliced sugar snap peas and red pepper strips. Enjoy!