Main Course
Crack Slaw
An easy keto crack slaw — basically a low carb egg roll without the shell, with ground beef, coleslaw, ginger, garlic, and a savory soy-sesame sauce.
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Ingredients
- 1-2 teaspoons cooking oil (vegetable, avocado, olive, etc.)
- 1 medium white onion, diced (about 1 cup)
- 1 pound ground beef
- 3-4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1-2 tablespoons ginger paste or finely minced ginger, divided
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 14 oz. bag of tri-color coleslaw
- 4 tablespoons light soy sauce
- 1 tablespoon rice vinegar or mirin
- 1 teaspoon chili sesame oil (optional)
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha (optional)
- 2-3 green onions, sliced for garnish
Method
- In a large skillet, sauté the onion in cooking oil over medium heat until soft and translucent.
- Add the ground beef, garlic, ginger, salt, and pepper and continue cooking, stirring regularly, until the meat is cooked through and no pink remains.
- Add the coleslaw and stir into the beef mixture, cooking several more minutes until the cabbage has wilted.
- In a small bowl, combine the soy sauce, rice vinegar, chili sesame oil, sesame oil, and Sriracha. Add an additional tablespoon of ginger paste, if desired.
- Pour the soy sauce mixture over the cooked crack slaw and toss to combine.
- Garnish with chopped green onions and serve hot.
Notes
- Storage: Keep refrigerated in an airtight container for 3-4 days.
- Crack slaw has a medium spice level. Omit or reduce the chili sesame oil and sriracha for milder. Do not cook the onions in sesame oil — its strong flavor can be overpowering. For a sweeter slaw, add 1 tablespoon brown sugar to the soy mixture (increases carbs).
Nutrition
Calories: 371kcal | Carbohydrates: 11g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1421mg | Potassium: 584mg | Fiber: 3g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 41mg | Calcium: 80mg | Iron: 3mg
Recipe from thegirlinspired.com