This low carb and ketogenic crack slaw recipe is super easy (ready in under 20 minutes!), makes the perfect weeknight dinner, packed with veggies like cabbage and mushrooms, and you can use any protein you like such as sausage, chicken, or beef!
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 ¾ 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!
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Ingredients
- 1 Pound Ground Pork Breakfast Sausage
- 1 Cup Chopped Mushrooms
- 2 Cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Tablespoons Soy Sauce or Coconut Aminos
- 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
- Makes a total of 6 cups
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
⭐ Did you make this Crack Slaw recipe? Tag me on Instagram so I can see @LowcarbwithJennifer
Jocelyn says
We loved this! I used ground chicken breakfast sausage.
S says
Hello!
Are there recipes in your cookbook?
Norma says
Made as listed except skipped the ginger (just didn't feel like that flavor for breakfast). Added some onion and chopped sweet peppers which bumped up the carbs a bit but we love the combo with cabbage. Used local bulk pork sausage and served with fried eggs. So good! This recipe made for a savory, flavorful and different dish!
Laura Vickers says
I forgot the fried egg (will definitely add next time) and used 85/15 ground turkey, and it was still so good! And so quick, and so EASY! Thanks for the great recipe.
Lisa says
Used ground turkey in place of sausage. Delicious! I also used more ginger & didn’t have sesame oil so I omitted it. Didn’t see where it was missing any flavor.
Kathy Svenson says
This was amazing I will be making again
Jean says
Hi Jen, Is this recipe somewhat similar to your Shrimp Egg Roll in a bowl? I love your recipe for Crack Slaw and always add mushrooms to it. I noticed that the Crack Slaw has Rice Vinegar in it and the Shrimp Egg Roll in a bowl does not? Just wondering what the difference is by one recipe using the vinegar and the other one does not. I really want to try the Shrimp Egg Roll in a bowl so if you can let me know if the recipes are really the same except for the Rice Vinegar ingredient. Let me know if you would or would not add the same ingredients from the Crack Slaw to the Shrimp Egg Roll in a bowl
Mike H says
Loved it, what else is there to say...
marie clucas says
My favorite keto recipe. I add lots of ginger and sriacha sauce!
Dawn says
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!
Lindsay says
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!
sarah says
This is delicious! I did up the ginger t 2 teaspoons. I LOVE ginger!
jenniferbanz says
Me too!
TiaK says
I might have added like...3 Tablespoons or something. I didn't count! LOL
Noelle says
This looks great! thank you for sharing 🙂