Low-Carb Crack Slaw


  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bag (14 oz) coleslaw mix
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha (optional, for heat)
  • 2 green onions, sliced
  • Sesame seeds for garnish


  1. In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Drain any excess fat.
  2. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
  3. Stir in the coleslaw mix, soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using). Cook, stirring frequently, until the cabbage is tender, about 5-7 minutes.
  4. Remove from heat and stir in the sliced green onions.
  5. Garnish with sesame seeds before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 4 servings

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