Here’s a flavorful, low-carb Crack Slaw recipe—popular for its creamy, savory, and slightly sweet Asian-inspired taste:
Crack Slaw (Low-Carb Cabbage Stir-Fry)
Serves: 4
Ingredients
- 1 pound (450 g) ground beef (or ground pork or turkey)
- 1 medium head of cabbage, thinly shredded (or pre-shredded coleslaw mix)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (optional)
- 2 tablespoons soy sauce (or coconut aminos for keto)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha or chili garlic sauce (optional for heat)
- Salt and pepper, to taste
- Optional garnish: sliced green onions or sesame seeds
Instructions
- Cook the meat
- In a large skillet or wok, brown the ground beef over medium-high heat. Drain excess fat if necessary.
- Add aromatics
- Add onion, garlic, and ginger to the meat. Sauté 2–3 minutes until fragrant and slightly softened.
- Add cabbage
- Stir in shredded cabbage and cook 5–7 minutes, stirring occasionally, until cabbage is tender but still slightly crisp.
- Season
- Add soy sauce, rice vinegar, sesame oil, and Sriracha if using. Toss everything to combine evenly.
- Taste and adjust seasoning with salt and pepper.
- Serve
- Plate immediately and garnish with green onions or sesame seeds if desired.
💡 Tips:
- For extra flavor, let the meat brown well for a slightly caramelized taste.
- You can add bell peppers, mushrooms, or zucchini to vary the veggies.
- This dish is great as a low-carb meal or served over cauliflower rice for a complete keto-friendly option.
If you want, I can also give a creamy version of Crack Slaw that uses cream cheese or sour cream for a richer texture.
Do you want me to provide that creamy version?
