Try making “Crack Slaw” for a Quick, Low-Carb Dinner
You may remember my loaded cabbage slaw recipe. If you liked it, you need to try crack slaw! The loaded slaw recipe is made with raw coleslaw. “Crack slaw” differs in that it is cooked in a skillet and is a bit like eating an egg roll in a bowl without the fried shell.
The recipe below is inspired by this recipe from Genius Kitchen. However, I tweaked that recipe (used ground turkey instead of beef, left out any form of sweetener, etc.).
Give this recipe a try and let me know what you think. Tag me and use the hashtag #honestmomeats so I can see what you are cookin’ up!
- 1 lb lean ground turkey
- S & P to taste
- 2 tablespoons toasted sesame oil
- 4 garlic cloves , minced
- 3-5 green onions , sliced thin
- 14 ounces coleslaw mix (or shred up 1 head of cabbage)
- 2-4 Tbsp soy sauce (or sub in liquid aminos/coconut aminos)
- Sriracha sauce or red pepper flakes(to taste)
- 1/2 Tsp fresh minced or ground ginger
- 1-2 Tsp rice vinegar (or white vinegar)
- Optional: add toasted sliced almonds on top for some extra protein and crunch
- Cook the ground turkey in a skillet, season with S+P to taste (NOTE: take your time with this and let the turkey get a nice brown, crispy appearance)
- Drain the browned turkey and set aside
- Heat up sesame oil on low to medium heat and sauté the green onions and garlic until fragrant
- Add the coleslaw into the skillet and cook until the cabbage is tender
- Stir in the ground turkey, soy sauce, ginger, vinegar and Sriracha/red pepper flakes
- Mix well and serve right away while the crack slaw is hot
- Top with toasted almonds (if desired) and throw more Sriracha sauce on top if you like spice