Sloppy Joes with radish-cucumber salad

Chef's Choice

4 Servings, 630 Calories/Serving

20 – 30 Minutes

Contrary to its name, a great Sloppy Joe shouldn’t make a mess. The meat should be moist but not too wet; you should be able to pick up the sandwich with your hands. We’ve added mild green chiles and roasted tomatillos for a south-of the border twist. If you want to slip some of the salad inside the buns, we encourage it. The crisp cabbage, radish, and cucumber balance the rich beef. Then, if a little meat does fall out of the sandwich, just grab a spoon and enjoy it with any salad left on the side.


  • 1 pound ground beef
  • Sloppy Joe seasoning blend (Worcestershire sauce - tomato paste - granulated garlic - cumin - coriander - chili powder)
  • ¼ cup diced mild green chiles
  • 3 ounces crushed roasted tomatillos
  • 4 whole wheat buns
  • 4 slices cheddar cheese
  • 2 limes
  • ½ pound Savoy cabbage
  • 2 or 3 red radishes
  • 1 Persian cucumber
  • 1 avocado
  • Fresh cilantro
  • ¼ cup pickled jalapeños (optional)



Prep and cook the beef

Heat the oven to 350ºF.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the beef and Sloppy Joe seasoning blend, season with salt and pepper, and cook, stirring to break up the meat, until the beef is browned and cooked through, 4 to 6 minutes. Stir in the green chiles and tomatillos, season to taste with salt and pepper, and cook until slightly thickened, 1 to 2 minutes. If you prefer a saucier mixture, stir in 2 to 4 tablespoons water. Remove from the heat.
While the beef cooks, prepare the buns.


Toast the buns and melt the cheese

On a sheet pan, lay the buns, cut sides up, and place 1 slice cheddar cheese on each bottom bun. Toast in the oven until the cheese melts, 4 to 6 minutes. While the buns toast, prepare the salad.


Prep the salad ingredients

  • Juice the limes.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the ends from the radishes. Cut the radishes in half, then cut the halves into thin half-moons.
  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.


Dress the salad

In a large bowl, stir together 2 to 3 tablespoons lime juice and 1 tablespoon oil; season to taste with salt and pepper. Add the cabbage, radishes, cucumber, avocado, and cilantro and toss to coat.



Transfer the buns to individual plates, pile the beef mixture on top, and garnish with the pickled jalapeños, if using; close the buns. Serve the salad on the side.

Kids can!
  • Put the cheese on the buns.
  • Juice the limes.
  • Dress the salad.
  • Serve the meal.
  • Clear the table.

Nutrition per serving: Calories: 630, Protein: 33 g, Total Fat: 35 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 3 g, Saturated Fat: 11 g, Cholesterol: 100 mg, Carbohydrates: 41 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 720 mg
Contains: milk, soy, wheat