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Taco Bowl with Ginger Slaw

Serves 4




1 cup brown basmati rice

2 cups water 


4 cups shredded green cabbage

1 cup shredded purple cabbage

1 carrot, grated

1 tsp. finely minced ginger

2 T. freshly squeezed lime juice

1 tsp. apple cider vinegar

1/8 tsp. maple syrup

sea salt

1/4 tsp. freshly ground pepper

3 T. olive oil

1/4 cup chopped cilantro


1 T. olive oil

1 cup yellow onion, diced

1 lb. FarmEats grass fed beef

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/8 tsp. ground cinnamon

1/8 tsp. cayenne

Taco shell

4 large or 8 small tortillas, warmed in the oven or stovetop


Bring the rice, water and a generous pinch of salt to boil in a medium pot. Cover, reduce the heat and cook for about 40 minutes or until the water is completely absorbed. 


While the rice is cooking, combine the cabbages and carrot in a medium bowl. Whisk together the ginger, lime juice, apple cider vinegar, a healthy pinch of sea salt, and ground pepper. Keep whisking while slowly pouring in the olive oil and stir until emulsified. Pour the dressing over the slaw and mix together with hands or tongs. Fold in the cilantro and set aside. 


Heat a large saute pan on medium heat. Add the onion with a pinch of salt and sweat the onions for 5 minutes. Add the beef to the onions. Immediately add the spices with another generous pinch of salt. Using a wooden spoon, break up the meat and saute it with the onions and spices until all of the meat is browned. 


To serve, place the tortillas in the bottom of 4 wide bowls. Divide the rice between the bowls. Then add the meat and top with the slaw. Save any extra slaw in the fridge for up to 5 days. Enjoy

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