Korean beef skewers with sesame-cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Korean beef skewers with sesame-cabbage slaw

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Family-Friendly

2 Servings, 510 Calories/Serving

20 – 35 Minutes

In this paleo and gluten-free dinner, ground beef gets a hit of Korean-inspired seasonings and comes with a quick, naturally sweet slaw.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 10 ounces ground beef
  • 1-inch piece fresh ginger
  • 3 scallions
  • ¼ cup almond meal
  • 1 tablespoon sambal oelek (optional)
  • 2 apples (such as Granny Smith)
  • ¼ pound shredded cabbage (such as red or Savoy)
  • 1 teaspoon toasted sesame seeds
  • Sun Basket slaw dressing (almond butter - coconut aminos - sesame oil - apple cider vinegar)
  • Wooden skewers
  • 1 lime

Chef's Tip

For the tenderest results, handle the ground beef as little as possible: Mix the meat and aromatics only until just combined before shaping the patties and threading the mixture onto the skewers. Overworking ground beef can make it dense, even rubbery.

Make It Leaner

Stretch this dish into 3 [6] servings to slash 170 calories and 9 grams of fat per serving.

Make It Ahead
The beef patties (Steps 1 and 3) can be prepared and shaped (but not skewered or cooked) up to 1 day ahead; cover and refrigerate overnight. The next day, proceed with Steps 2 and 4 and skewer and cook the patties (Step 3).

Nutrition per serving

Calories: 510, Protein: 34g (68% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 95mg (32% DV), Sodium: 150mg (6% DV), Carbohydrates: 37g (12% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the beef mixture

  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; finely chop the white parts and thinly slice the green parts on the diagonal, keeping them separate. Set aside the green parts for the slaw.
In a medium [large] bowl, combine the ground beef, ginger, almond meal, white parts of the scallions, and as much sambal oelek as you like. Season generously with salt and pepper and mix until just combined. Refrigerate the beef mixture while you prepare the sesame-cabbage slaw.


Make the sesame-cabbage slaw

  • Peel the apples, if desired. Cut the apples into quarters lengthwise and cut away the core. Thinly slice the fruit lengthwise.
In a medium [large] bowl, toss together the apples, cabbage, sesame seeds, green parts of the scallions, and half the slaw dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. Let stand while you shape and cook the beef patties.


Shape the patties; cook the skewers

Using wet hands, form the beef mixture into 6 [12] oval patties, each about ½ inch thick. Thread each onto a wooden skewer. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the skewers and cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Add more oil between batches if needed.
While the skewers cook, prepare the garnish.


Prep the garnish

  • Cut the lime into wedges.



Transfer the beef skewers and sesame-cabbage slaw to individual plates. Serve with the lime wedges and the remaining dressing as a dipping sauce on the side.

Kids Can!

  • Measure the ginger.
  • Toss the slaw.
  • Serve the meal.

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