So Crack Slaw is nothing new, but if you all haven’t tried it, it really is the shit.When people tell me something is addicting as “crack” I tend to assume the opposite. But in this case the hype is REAL. I absolutely love this and it is quickly becoming a staple in my diet.
It’s basically the best way to get your Chinese delivery fix without the carbs. I would say also it’s very similar to PF Chang’s chicken wrap stuffing. I know, I haven’t tried it with ground chicken yet (Cody says it would be too dry) but substitute the meat as you like, anything works!
This really good for any meal! It stores GREAT if you’d like to make enough for leftovers, and it even tastes pretty good cold. It really is a great, healthy staple.
- 1 lb 85/15 ground beef, or any meat of your choosing
- 1 package coleslaw mix
- 1 tbsp of minced garlic
- 1 tsp of granulated garlic
- 1 tbsp of minced ginger
- 1/4 cup soy sauce
- 1 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp of Sambal (or more to taste)
- Squirt of Sriracha (optional)
- 1/4 cup of lime juice (or rice wine vinegar)
- 1 packet of Splenda (for taste)
- green onion and sesame seeds for garnish
In a large skillet brown ground beef with the granulated garlic. Remove from pan and set aside. In same pan, add sesame oil and stir fry slaw mix, once the greens are just slightly wilted, add the fresh ginger and garlic and continue cooking until fragrant. Add meat back in the pan along with soy and sambal, stirring continuously until it has reduced and thickened. Add lime juice and Splenda. Top with sesame seeds and or green onion if you desire, but its not required.
What is Sambal and do I need it?
Think of Sambal as a chunky, milder Sriracha. It give any dish a nice taste without adding too much heat. All it mainly consists of is chili peppers, ginger garlic among other ingredients. The taste overall is very mild and pleasant, it is often served in Thai restaurants and is available in most supermarkets. Try it! There IS fish sauce in there but you cannot taste it! I hate fish and I am obsessed with Sambal. Ultimately, you don’t need it, but it will really enhance the flavors in the dish!