Get ready, because this easy low carb recipe is going to change your life. Crack Slaw is going to be that back pocket recipe that you will be making every week. As long as you have a few things in your pantry, you can be rockin and rolling when everyone is hungry for dinner.
SO WHAT IS CRACK SLAW?
It is my favorite low carb recipe that usually contains the contents of the inside of an egg roll. I like to use pork breakfast sausage, shredded cabbage, soy sauce, rice vinegar, sesame oil, garlic, ginger, and mushrooms. Then I top it with black sesame seeds, sliced scallions, crushed pork rinds, and a fried egg. Yum!
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The Protein – I like to use pork breakfast sausage or chorizo, but crack slaw would be great with ground chicken or turkey sausage. I like to use sausage because it gives even more flavor to this easy keto recipe. If you want to use plain ground pork, chicken, or turkey, you may want to add some additional seasonings like red pepper flakes, fennel seeds, and paprika.
The vegetables – My favorite way to make crack slaw is with shredded tri-color cabbage (slaw cabbage.) You find this in the produce section in a bag. The bags I find contain 4 cups of shredded cabbage. This recipe is also good with broccoli slaw which is also found in the produce section in bags. I also like to add chopped mushrooms and sometimes water chestnuts for some added crunch.
The seasonings – The pantry essentials for crack slaw is soy sauce (you could also use coconut aminos), sesame oil, rice vinegar, minced garlic, minced ginger, and if you want some heat, you can add a diced jalapeno or sriracha.
There really isn’t a substitute for sesame oil, so if you do not have this ingredient, just leave it out. As far as the ginger is concerned, I like to buy ginger paste in the produce section. If you would rather use ground ginger, you can use 3/4 of a teaspoon.
The toppings – I love to top mine with black sesame seeds and sliced scallions. I also sometimes add crushed pork rinds for crunch, and a fried egg for a little extra yumminess.
WHAT TO SERVE WITH CRACK SLAW?
I love to just eat it on it’s own…the egg on top adds a little bulk. You could serve this with cauliflower rice or in lettuce wraps ( I like bib lettuce).
CAN CRACK SLAW BE FROZEN?
I would advise against freezing this because cabbage doesn’t freeze well. You could cook the meat and the vegetables (minus the cabbage), freeze, then when you are ready to eat: thaw, heat on the stove top, and add the cabbage. Honestly, that sounds like more work than just making the crack slaw from scratch.
Here are some other easy low carb recipes you will want to try:
- Butternut Squash Noodles with Mushroom Cream Sauce
- Steak Shish Kabob with Chimichurri
- Tomato Pizza
- Easy Steak Tips
- Slow Cooker Crack Chicken
- Low Carb Pizza Crust
Crack Slaw - A 20 Minute Meal!
Ingredients
- 1 Pound Ground Pork Breakfast Sausage
- 1 Cup Chopped Mushrooms
- 2 Cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Tablespoons Soy sauce
- 1 Tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 4 Cups Shredded Cabbage
- Black sesame seeds, crushed pork rinds, and over easy eggs for serving
Instructions
- In a large skillet over medium high heat, cook and crumble the pork sausage.
- Add in the mushrooms, garlic, ginger, soy sauce, rice vinegar, and sesame oil, and cook for 2 minutes, scraping the browned bits form the bottom.
- Add in the shredded cabbage and cook until the cabbage is wilted. Serve with black sesame seeds, crushed pork rinds, and over easy eggs.
Notes
- Please read through the whole page to see substitutions and tips
- Makes a total of 6 cups
Nutrition
⭐ Did you make this Crack Slaw recipe? Tag me on Instagram so I can see @LowcarbwithJennifer
So, have made crack slaw several times with this basic recipe with both ground beef and ground pork but IMO using pork sausage was a definite step up in flavor! As others I did use more ginger and a little more siracha as well as 2TBSP dehydrated onion and the idea of fried egg on top…… Yum!
This is so good! I’m trying it my third time with plain ground pork to cut back on the saltiness, but this is overall my favorite recipe for this I’ve found. Thank you! Thank you!
This is delicious! I did up the ginger t 2 teaspoons. I LOVE ginger!
Me too!
I might have added like…3 Tablespoons or something. I didn’t count! LOL
This looks great! thank you for sharing 🙂