If you love the flavor of egg rolls but don’t like all the calories that come with it, then this Crack Slaw is the perfect recipe for you! It combines tasty cabbage stir fry and ground pork to make what is essentially an egg roll in a bowl.
This Crack Slaw has quickly become one of my favorite low carb recipes, and the best part is that it’s very simple to make!
It makes for a wonderful snack or side dish, or if you want to make it into a more filling meal, you can serve it on top of noodles or rice. The fact that it takes only minutes to prepare means you can make it anytime, and because it holds up great when stored in the refrigerator, it’s the perfect dish for meal prepping.
Why You’ll Love This Recipe
- It gives you all the flavors of an egg roll without any of the guilt.
- Combines sausage, cabbage, carrots, onions, and other veggies for a complete meal that is low in calories.
- It’s easy to make and always comes out delicious and satisfying.
- You can get creative and customize it with your favorite spices and sauces.
Ingredient Notes & Substitutions
Green onions: Adds freshness and a little bit of bite; be sure save some of the greens for garnish at the end.
Minced ginger: Fresh ginger is best, but ground ginger works in a pinch. Be careful not to overcook the ginger when adding it to the dish; it’ll turn bitter if you cook it for too long.
Coleslaw mix: A convenient blend of shredded cabbage and carrots gives this dish its classic egg roll texture. You can chop up your own as well if you have it on hand, but using coleslaw mix cuts down on the prep time.
Soy sauce: This is what gives the Crack Slaw its rich, umami flavor. If you want a gluten-free option, you can use tamari or coconut aminos instead.
Ground sausage or chicken: The protein base of the dish. Use pork sausage for richer flavor or ground chicken for a lighter version.
Tips for Success
- Use lean ground chicken (or turkey) for the protein if you want a lighter, healthier version.
- Add plenty of fresh vegetables for flavor and extra nutrients. Cabbage, carrots, onions, bell peppers, and more all go great with this dish!
- If you want to make the meal more filling, you can serve it with rice or noodles on the side.
- Don’t be afraid to get creative! You can try out different vegetables, proteins, spices, and sauces for endless customization options.
- Cook the ginger just long enough to make the dish fragrant. Overcooking ginger can make it turn bitter.
Storage & Reheating
Allow your Crack Slaw to cool slightly before placing it in an airtight container. This dish holds up well in the refrigerator and can be stored for up to 3-4 days.
Letting the flavors deepen for a day actually tends to make this dish taste even better than it does fresh out of the oven, which makes Crack Slaw a great option for meal prep.
To reheat the dish, you just need to warm individual portions in the microwave or in a skillet over medium heat. If you’re reheating in a skillet, add a small splash of water or soy sauce to prevent sticking and refresh the texture.
Serving Suggestions
Crack Slaw makes for a satisfying meal on its own, but it also pairs well with a variety of additions. You can serve it with steamed rice or noodles for a complete meal.
If you want to add some extra texture and flavor, try topping the dish with sesame seeds, crispy wonton strips, or a drizzle of sriracha.
FAQs
Is this recipe low carb or keto-friendly?
It can be! Serve it on its own or over cauliflower rice to keep it low carb.
Can I freeze Crack Slaw?
Freezing is possible, but the cabbage may soften once the dish is thawed. For the best texture, I recommend sticking to either eating it fresh or refrigerating it.
Can I make this recipe ahead of time?
Yes, this Crack Slaw recipe is great for meal prep and can be made up to 3–4 days in advance if you store it in an airtight container in the refrigerator.
How do I make it spicier?
If you want to increase the heat, you can add chili flakes, sriracha, or chili oil. Add your spice of choice either while the dish is cooking or right before serving.
Notes
This Crack Slaw recipe delivers all the flavor of an egg roll from your favorite Chinese takeout restaurant without any deep frying involved. It’s the perfect low-carb recipe for anytime you’re craving some Asian comfort food.
Best of all, it’s easy to make and very forgiving. You can swap out ingredients for a lot of different options and still get a dinner that tastes great and is ready in minutes!
Crack Slaw
Ingredients
- 1 lb Ground Pork or Sausage Leaving the fats un-drained for natural flavor extraction
- 1 Tbsp Sesame Oil Used as a rich finishing element
- 4 tsp Minced Garlic & 1 Tbsp Fresh Ginger grated (Fresh ginger offers a sharp contrast to the rich meat)
- 1 Bag Premium Coleslaw Mix Green cabbage, red cabbage, and carrots
- 1/4 cup Green Onions chopped (Divided for cooking and raw garnish)
- The Glazing Umami Sauce: 1 Tbsp Low-Sodium Soy Sauce or Tamari
Instructions
- Heat a large, deep-sided skillet over medium-high heat. Add the ground sausage or pork, breaking it down into small, uniform crumbles. Cook for 8–10 minutes until completely browned. Crucial: Do not drain the excess grease from the pan; this fat holds the rendered pork flavor that coats the cabbage.
- Push the browned meat to the outer edges of the skillet, creating an empty “well” in the dead center of the pan.
- Drop the fresh minced ginger and garlic directly into the center well, utilizing the residual pork fat to fry them. Let them sizzle for exactly 60 seconds until a fragrant cloud rises, then quickly fold them into the surrounding meat.
- Turn the heat down to medium and dump the bag of coleslaw mix along with half of the green onions into the skillet.
- Toss the vegetables into the meat continuously for 3–5 minutes. Pro Tip: Stop cooking the moment the cabbage starts to soften but still retains a pale green hue. Overcooking turns the cabbage into a limp, watery mess, removing the signature “egg roll snap.”
- Pour the soy sauce directly over the cabbage-meat mixture, using your spatula to scrape up any caramelized bits stuck to the bottom of the skillet.
- Remove the pan completely from the heat source. Drizzle the toasted sesame oil across the entire surface and scatter the remaining raw green onions over the top for a fresh, sharp bite.
