Crack Slaw - Low Carb

Sooz Cooks's Note:

This recipe supposedly earned its name because it is SO addictive and I agree! I absolutely love this stuff. You can just eat it with a fork or make lettuce wraps out of the mix. Simple and DELICIOUS! I say 4 servings here but really, my husband and I could polish off the batch with no problem!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb ground beef
• salt and pepper
• 2 tablespoons toasted sesame oil
• 2 garlic cloves, minced
• 3 green onions, sliced
• 14 ounces coleslaw mix (if you don't want the carrots use the angel hair cole slaw or just shred up a head of cabbage)
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon sriracha sauce (this will be pretty mild so add to taste or you can use pepper flakes to taste)
• 1 (1 g) Splenda quick pack
• 1/2 teaspoon ginger paste (you could also use 1/2 teaspoon fresh minced ginger or ground ginger)
• 1 teaspoon white vinegar (any kind really)
• sriracha sauce (to garnish)

Directions:

1. Brown ground beef and season with salt and pepper to taste.
2. Remove from pan and set aside.
3. Heat up sesame oil and sauté garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness.
4. Stir in the soy sauce, Sriracha sauce, Splenda, ginger and vinegar.
5. Add back in hamburger. Mix well and serve!
6. Serve with additional Sriracha sauce on the side for people who want to add spice.

Reviews

[MrsGeorge]

This is SOOO good! I used red pepper flakes - 2 ts, just the right amount of heat for me but a little too much for my 13yr old son. I use one lb of ground beef but double everything else. I think I could live off this stuff. Thanks for sharing a great recipe!

[Cilantro in Canada]

This great. I made as written except I added 1 extra pkg of Splenda. It is easy to make too. Thanks for the recipe.

[Chef #610268]

I made this tonight for my husband--he says it is a definite keeper! Although I am wimpy when it comes to spice, I thought it had really good flavor as well. Thanks for the recipe!