Description
This crack slaw recipe is your go-to weeknight dinner—fast, flavorful, and healthy. Also known as “egg roll in a bowl,” it combines savory ground meat, crisp cabbage, and punchy Asian seasonings in one sizzling skillet. It’s keto, gluten-free, and completely customizable!
Ingredients
1 lb ground beef (or turkey/chicken)
4 cups shredded cabbage or coleslaw mix
3 garlic cloves, minced
1 tsp fresh ginger, grated
2–3 tbsp soy sauce (or tamari/coconut aminos)
1 tbsp rice vinegar
1 tbsp sesame oil
1–2 tsp sriracha or hot sauce (optional)
2 green onions, chopped (green + white parts)
1 tbsp olive oil or avocado oil
Optional Add-ins:
Bell peppers, shredded carrots, mushrooms, bean sprouts, water chestnuts
Scrambled eggs, grilled shrimp, or rotisserie chicken for extra protein
Instructions
Sauté Aromatics
Heat oil in a large skillet or wok over medium heat. Add garlic and ginger. Stir for 30 seconds until fragrant.Brown the Meat
Add ground beef. Break it up and cook for 6–8 minutes until browned and slightly crispy.Add Cabbage
Stir in cabbage and cook for 5–7 minutes, tossing frequently, until slightly wilted but still crisp.Season It Up
Add soy sauce, rice vinegar, sriracha (if using), and sesame oil. Stir well to coat and let simmer 2–3 minutes.
Finish & Serve
Garnish with green onions and serve hot. Add a fried egg, serve over cauliflower rice, or wrap in lettuce cups!
Notes
- For Paleo: Use coconut aminos and skip sriracha if it contains sugar.
- Make it spicy: Add Thai chili flakes, jalapeños, or red pepper flakes.
- Great for meal prep—lasts up to 4 days in the fridge.
- Freezes well but cabbage will soften slightly upon reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: ~1 ¼ cups
- Calories: ~290
- Sugar: 3g
- Sodium: ~600mg
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg