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Low Carb/Keto Crack Slaw. I know, nice name, but I didn’t name this dish. Which, by the way, I came across this while on the hunt for low-carb recipes for those family members of mine who like to stick to low-carb dishes. This has become a regular meal, not just for low carbers! This Ukrainian girl LOVES her cabbage dishes!
Crack Slaw
I like to blame my relatives but to be honest Mike and I both really try to stick to vegetables and proteins as much as we can for breakfast and lunch, to make up for all the breakfast poutine and cocktails we have on the weekends, of course. So this crack slaw had really intrigued me, as everyone raves about it, calling it a low-carb saviour thanks to the delicious flavours.
Thus, “crack” slaw, of course.
Now, obviously, I don’t dabble in hard drugs, but really, is crack STILL the gold standard? It was when I was in high school – pretty sure that’s when it became a commonplace phrase- but I’m pretty sure things have changed in the last 20 years. Not that I would know, but if we are always going to slap the word “crack” on something, let’s be sure that we know what we’re about.
That’s right, you come here to read nonsense.
Now, this is GOOD. Mike and I whipped it up for lunch on a video shoot day and scarfed it back between takes. It’s spicy ( you can adjust that either way with the sriracha sauce) and full of flavor.
While I do love ground beef, I wouldn’t hesitate for a hot second to make this with ground turkey to cut the fat for those of you not doing the Keto diet ( which relies on animal fats as an energy source). This is initially a Keto recipe – with a few cheats like the Splenda – and it’s become mainstream thanks to the one-two-three punch of flavor that the garlic, sesame oil, and sriracha add to plain ol’ cabbage and meat.
I will be making this with ground turkey and will check back in with an update. It was hot, fast, easy, and loaded with everything good for you protein-wise and veggie-wise. What a way to get in your vegetables!
Have you made crack slaw before? What did you think?
Happy cooking, babes!
Love,
Karlynn
Low Carb Crack Slaw Recipe & Video
Ingredients
- 1 pound lean ground beef or chicken or turkey
- 4 cloves garlic minced
- 2 tablespoons sesame seed oil
- 6-7 cups coleslaw mix
- 1-2 tablespoons sriracha
- 2 tablespoons soy sauce
- 2 teaspoons white vinegar
- 1/2 teaspoon white sugar OR splenda for low carb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon toasted sesame seeds
- 2-3 tablespoons green onion chopped
Instructions
- In a large skillet, fry the ground beef until cooked and no longer pink. Drain and return to the stove.
- Push the ground beef to the side and add the sesame seed oil in the space. Add in the garlic and fry for 2-3 minutes, then mix into the ground beef.
- Add in the coleslaw mix. Drizzle with sriracha, vinegar, soy sauce and sprinkle with the sugar, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
- Plate, then sprinkle with the toasted sesame seed and green onions.
Video
Notes
Nutrition
Cynthia A says
Wow!! We live this recipe and have lost weight eating it a lot too!! Sooo easy to make. We have even used the gluten free soy sauce and it tastes fantastic. I even chop my own cabbage when they run out of slaw and it tastes even more honey. We leave out the sugar and situs chi and it still is wonderful!! Thank you!!!
Trina Barclay says
Made this vegan with Beyond Meat, soooo good!! Thank you!!
Jennifer says
This was excellent. Like some of the others said, I added fresh ginger when I added the garlic. I also use a little bit of chili oil. Definitely will make again and add some extra things like edamame.
Sherrie says
Absolutely fantastic! Definitely a new favorite!
Betty Weiss says
This was a super dinner (and leftovers); I look forward to making it again. I don’t often cook with cabbage but I am hooked! I used ground turkey and that worked well and kept it light. I will add ginger and hot chili oil next time for sure.
Betty Weiss says
This was a super dinner (and leftovers); I look forward to making it again. I don’t often cook with cabbage but I am hooked! I used ground turkey and that worked well and kept it light. I will add more hot chili oil next time for sure.
Cindy says
Are leftovers good cold or does it need to be reheated?
Maggie says
I absolutely have eaten this straight out of the fridge!
Jeannean Green says
I’ve made this twice now and my daughter and I love it! I used brown sugar Swerve and increased it to a tablespoon, cut the hot down to 1/2 teaspoon, and
used Braggs liquid aminos in place of soy sauce.
Mimi says
This is missing the ginger which is one of the most importantelements to this dish.
Deborah says
Excellent! We have made it multiple times in 2020. I have increased the cole slaw at times, to increase our pandemic veggie intake. And I have to throw in ginger! Pork is the best, but we have used all the meats ans there is plenty of seasoning in the recipe for any of them.
Carol Ann Critchley says
I am wondering about the 4g serving equalling 255 kcal. I don’t understand this reference, is it possible to give how many grams to how many calories? I’m old enough that I already have trouble translating grams to ounces! This looks like a fabulous recipe, I can hardly wait to try it-going shopping tomorrow 🙂
Karlynn Johnston says
Ignore the G, it’s the whole recipe divided into four portions. The nutritional calculator puts a G there, but I don’t measure it in grams, simply by portion, and there are 4 portions!
Ann says
This was really good. I’ve made this many times previous, but this recipe got it right on the seasoning amounts. We love flavor in our family..
Tracie says
This recipe with ground pork is awesome
Sally says
What is considered one serving?
FayeG says
If you don’t have any carb concerns and just need a good recipe like I do, try tossing in a cup of cooked brown rice. Yum.
Linda says
Crack it is! Whole fam loves it. One of our favourites now!
Amber Luv says
This was an awesome recipe to get started.. I did switch out a few things. I didn’t have sriracha so I used Texas Pete. I also used the Lukantu Monkfruit Sweetner instead of sugar or splenda. I added 2 tbsp of Ginger Paste. I also used the McCormick Asian Seasoning. It turned out Super Yum! Thanks for posting!
Rebecca says
wow so gotta try this without the sriracha. I was wondering since it is just me would this taste too soggy the next day if i have left overs?
Stacy Abernathy says
O it’s not soggy the next day if you leave the cabbage firmer than you like it. It continues to cook for a bit after you remo e it from the pan. Cook the cabbage about 3/4 of the way and save it.
Marie says
This is seriously delicious! I made it for the first time on Sunday and my family asked for it again on Wednesday! It is savory and satisfying (and the kitchen smells fantastic while it’s cooking)!
Stacy Abernathy says
Where does the white vinegar go?
Grumpy Old Man says
I had the same question. Wound up adding it during the cabbage cooking part of the recipe.
Mr. Kitchen Magpie says
Correct it goes in with the Sriracha, etc. I’ve updated the recipe accordingly.
Marcia Davis says
I just made this, pretty good. I added a bit of chopped red and orange peppers.
Courtney S says
Oh my word!! This was SO good!! AND super easy to make!!
Courtney says
Do you know if I could make this and freeze it?
Michelle says
Yes I have made and froze before in individual containers and it tastes like I just made it
tracy says
No. You can’t freeze cabbage! It turns to my to mush.
Cindy Kennedy says
I froze the leftovers……it was delicious
Cynthia Lee says
Wow!! We live this recipe and have lost weight eating it a lot too!! Sooo easy to make. We have even used the gluten free soy sauce and it tastes fantastic. I even chop my own cabbage when they run out of slaw and it tastes even more honey. We leave out the sugar and situs chi and it still is wonderful!! Thank you!!!