For a quick and effortless keto dinner, give this keto crack slaw recipe a try! In just 15 minutes, I’ll guide you through making a simple egg roll in a bowl using basic ingredients.
This dish is perfect for a busy weeknight meal. It’s packed with flavor and tastes just like the inside of an egg roll – so delicious! It’s very close to the filling I use for my egg rolls, and I love using a slaw mix with kale for added texture.
Ingredients:
1 lb ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 bag (14 oz) of coleslaw mix
1/4 cup soy sauce (or tamari for a gluten-free option)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon ground ginger
1 teaspoon sriracha (optional, for added spice)
2 green onions, thinly sliced
Sesame seeds for garnish
Instructions:
Step 1: Heat a large skillet over medium-high heat and cook the ground beef until fully browned. Drain any excess grease.
Step 2: Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic releases its aroma, about 2-3 minutes.
Step 3: Mix in the coleslaw blend, soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using). Cook, stirring regularly, until the cabbage softens, approximately 5-7 minutes.
Step 4: Remove the skillet from heat and fold in the sliced green onions.
Step 5: Garnish with sesame seeds before serving.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Calories: 250 kcal per serving | Yields: 4 servings