Ingredients

• 1 pound ground beef
• 3/4 cup seashell pasta
• 4 cups shredded Napa cabbage
• 1 1/2 cups shredded carrots
• 1 cup sliced green onions
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes

Instructions

1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
4. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.