October 18, 2023Review Recipe
Table of Contents
If you are craving a delicious and satisfying meal that’s a breeze to make, look no further than our crack slaw recipe. Packed with flavor and ready in under 30 minutes, this low-carb sensation is perfect for busy weeknights.
Crack Slaw Ingredients
Ground beef forms the hearty base of this crack slaw recipe, while ginger adds an Asian-inspired zing.
The coleslaw mix not only saves time but also enhances the dish’s visual appeal with its colorful variety of cabbage.
Soy sauce infuses a savory umami flavor, and a touch of sesame oil brings a nutty, aromatic note that elevates the overall taste.
- 1-2 teaspoons of cooking oil (vegetable oil, avocado oil, olive oil, etc.)
- 1 medium white onion, diced (about 1 cup)
- 1 pound of ground beef
- 3-4 cloves of garlic, minced (or 1 tablespoon garlic paste)
- 1-2 tablespoons of ginger paste (or finely minced ginger), divided in half
- ½ teaspoon of sea salt
- ½ teaspoon of pepper
- 14-ounce bag of tri-color coleslaw
- 4 tablespoons of light soy sauce
- 1 tablespoon of rice vinegar (or mirin)
- 1 teaspoon of chili sesame oil (optional)
- 1 teaspoon of sesame oil
- 1 teaspoon of Sriracha (optional)
- 2-3 green onions, sliced for garnish
Substitutions and Additions
GARLIC AND GINGER: You can use minced garlic and grated or finely minced fresh ginger in this recipe, but I like to use the pastes found in the grocery store’s produce section.
They are convenient and easy to infuse the flavors throughout the whole dish.
SPICE: This dish has a medium spice level. Omit the sriracha sauce and chili sesame oil to reduce the overall heat. You can also reduce the ginger.
SESAME OIL: Sesame oil has a strong, unique flavor and adds a lot to this dish. I do not recommend cooking with sesame oil.
To cook the onions, use vegetable, canola, avocado, or olive oil.
COLESLAW MIX: If you are using a bag of coleslaw mix that just has green cabbage, consider adding some grated carrots and red cabbage for extra color and nutrients, but it’s also just fine to use only green cabbage.
GROUND BEEF: For a leaner option, swap ground beef for ground turkey or chicken. Vegetarians can use crumbled tofu or tempeh for a meatless version.
SOY SAUCE: Opt for Tamari or coconut aminos to make it gluten-free. For a sodium-conscious choice, use low-sodium soy sauce.
RICE VINEGAR: Mirin, a sweet rice wine, is an excellent alternative to rice vinegar if you want to enhance the sweetness of the dish.
How To Make This Crack Slaw Recipe
Are you ready to whip up this delectable low-carb crack slaw? Here’s a detailed guide to walk you through the process:
OUR RECIPE DEVELOPER SAYS
Chop your onions, mince the garlic, and prepare the ginger paste in advance. Having these ready to go will streamline the cooking process.
STEP ONE: In a large skillet, saute the onion in cooking oil over medium heat until soft and translucent.
STEP TWO: Add the ground beef, garlic, one tablespoon ginger paste, salt, and pepper and continue cooking, stirring regularly, until the meat is cooked through and no pink remains.
If you are using ground beef with a higher fat content, consider draining the excess fat after the meat finishes cooking.
STEP THREE: Add the coleslaw and stir into the beef mixture, cooking several more minutes until the cabbage has wilted.
Be mindful not to overcook the coleslaw mix. It should wilt but still maintain some crunch for texture.
STEP FOUR: Combine soy sauce, rice vinegar, chili sesame oil, sesame oil, and sriracha in a small bowl. Add an additional tablespoon of ginger paste if desired.
STEP FIVE: Pour the soy sauce mixture over the cooked crack slaw and toss to combine.
STEP SIX: Garnish with chopped green onions and serve hot.
How To Serve
This easy egg roll in a bowl recipe is incredibly versatile and can be served in various ways:
Create low-carb lettuce wraps by spooning the crack slaw onto large lettuce leaves, like iceberg or butterhead, for a light and refreshing option.
Use it as a flavorful topping for baked potatoes or sweet potatoes, adding depth and excitement to a classic side.
MAKE AHEAD: You can prep the ingredients for this deconstructed egg roll in advance, like chopping the onions and garlic, for quicker cooking. However, it’s best to cook the dish fresh for the best taste.
IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for two to three days. Reheat on the stove or in the microwave until heated through.
IN THE FREEZER: While crack slaw can be frozen, the texture of the cabbage may change upon thawing. If you decide to freeze it, do so in an airtight container for up to three months.
Thaw in the fridge overnight and reheat.
REHEATING: Reheat the dish in a skillet over medium heat or in the microwave until piping hot. Stir occasionally to ensure even heating.
Why We Love This Recipe
What’s not to love about this hearty recipe? Here are a few reasons we think you should make it:
QUICK AND EASY: This recipe is perfect for busy days when you crave something delicious without spending hours in the kitchen.
BOLD FLAVORS: The combination of ginger, garlic, and soy sauce creates a flavor explosion in every bite.
LOW CARB: For those following a low-carb or keto diet, this dish is a savory delight without the guilt.
Crack slaw is a culinary gem that combines convenience, bold flavors, and fresh ingredients. Whether you’re cooking for a casual dinner, a special occasion, or simply craving a low-carb delight, this recipe ticks all the boxes and will be a guaranteed family favorite.
Frequently Asked Questions
Ground chicken or turkey works well as a leaner alternative in this easy crack slaw recipe.
You can use Tamari or coconut aminos for a gluten-free option.
Adjust the spice level to your preference by omitting it.
Increase the sriracha or add red pepper flakes for an extra kick.
Grated or finely minced fresh ginger works perfectly.
You can substitute the ground beef with crumbled tofu or tempeh for a meatless version.
Mirin adds sweetness, but you can skip it or use a sweet rice wine as an alternative.
More Recipes You’ll Love
- Chicken Salad
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- Pea Salad
- Roasted Pumpkin Seeds
- Caesar Salad
- Cowboy Pasta Salad
- 1 to 2 teaspoons cooking oil (vegetable oil, avocado oil, olive oil, etc.)
- 1 medium white onion, diced (about 1 cup)
- 1 pound ground beef
- 3 to 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 to 2 tablespoons ginger paste, or finely minced ginger (divided in half)
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 14 ounces 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 to 3 green onions, sliced for garnish
- In a large skillet, saute the onion in cooking oil over medium heat until soft and translucent.
- Add the ground beef, garlic, 1 tablespoon ginger paste, 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.
- Combine soy sauce, rice vinegar, chili sesame oil, sesame oil, and Sriracha in a small bowl. 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.
- Chop your onions, mince the garlic, and prepare the ginger paste in advance. Having these ready to go will streamline the cooking process.
- If you are using ground beef with a higher fat content, consider draining the excess fat after the meat finishes cooking.
- Be mindful not to overcook the coleslaw mix. It should wilt but still maintain some crunch for texture.