As we anticipate (or recover from) overindulgence in all those lovely holiday goodies, I thought I’d offer a nice veggie-laden, keto-friendly meal as sort of a palate cleanser. Several months ago, when I scored a free bag of coleslaw mix from our local Kroger affiliate, I looked for something interesting to do with it and ran across this recipe from Flavor Mosaic called Egg Roll in a Bowl (aka Crack Slaw). I’ve made it several times since then, using different protein sources, and always find it satisfying.
- 1 Tbsp oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- 1 pound ground beef, turkey (used here), chicken or alternative (like BeyondMeat)
- 1 pound package coleslaw mix (or shred your own; used broccoli slaw here)
- 1 medium carrot, shredded
- 3 Tbsp soy sauce
- 1 Tbsp rice (or apple cider) vinegar
- 2 tsp sriracha (or to taste)
- ¼ cup chopped green onion (optional)
- ½ tsp sesame seeds (optional)
- low carb tortillas, mandarin pancakes, lettuce leaves or other wraps (optional)
Heat oil in wok or large skillet over medium heat; add onion and saute 3-5 minutes. Add minced ginger & garlic and saute 1 minute. Add beef (or other protein), break up and cook until no longer pink. Add coleslaw mix and carrot; cook until slaw mix is wilted and carrots have softened. Stir in soy sauce, vinegar and sriracha; heat through and transfer to serving dish. Garnish with green onion, sesame seeds and more sriracha if desired. Serve as is or wrapped in low carb tortillas or similar wraps.
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