Keto Crack Slaw (Egg Roll in a Bowl)

This keto crack slaw (egg roll in a bowl) has a deliciously bold flavor you would not be able to resist. Once you make it the first time, you will be completely hooked!

This keto crack slaw is so pleasantly satisfying, you’ll wonder how you ever lived without it in your keto journey. It is also so filling, you don’t need to eat it with anything else.

This recipe is ready from start to finish in about 20 minutes. It is so great for those days when I have little energy for an elaborate meal but need something quick and nutritious.

There are many variations of this recipe but I decided to put my own spicy kick on it!

Ingredients used

• Shredded cabbage (coleslaw mix): You can shred your cabbage yourself using a food processor or thinly cut it with a knife. But for speed, I like to buy a cabbage coleslaw mix that contains green and red cabbage that comes pre-shredded.
• Ground turkey: You can easily substitute with ground beef or even ground pork and the result will be the same. 
• Other vegetables: onions, garlic, red bell pepper, and scallions.
• Spices: coconut aminos, thyme, ginger powder, black pepper, cayenne pepper, and salt. If you are not strict keto, you can substitute the coconut aminos with soy sauce.
• Sesame oil: Sesame oil has a different taste from olive oil and it provides a slightly nutty flavor to this dish. You can substitute with olive oil if that’s all you have.
• Red pepper flakes and sesame seeds: These are used to garnish and are optional but they really add to the flavor of this dish!

How to make this recipe

1. Chop the vegetables - red bell pepper, scallions, and onions, and mince the garlic. Then heat some sesame oil in a skillet.
2. Add in the ground turkey. It will be one huge clump so it helps to gently break it apart using a wooden spoon. Add some salt and pepper and stir. Let it cook for a few minutes and stir intermittently till the turkey gets done and begins to turn brown.
3. When it's done, add the chopped vegetables (bell peppers, scallions, and cabbage). Stir and let cook for 5-10 minutes. In a separate bowl, combine coconut aminos, and the rest of the spices - ginger powder, thyme, and cayenne pepper. Pour in the sauce and mix thoroughly with the ground turkey and vegetables.
4. Now will be a good time to taste for salt and adjust the spices. I like mine really spicy so sometimes I add some extra cayenne pepper. Let it cook for just a few minutes more until the spices are well blended in.

Garnish with red pepper flakes and sesame seeds, if you like, and serve!

This recipe serves 6 and contains 4 net carbs per serving. It keeps well in the fridge for about 5 days.

Tips when making keto crack slaw

• If you are going to use frozen ground turkey, take it out of the freezer the day before and let it thaw in the fridge.
• I noticed that ground beef seems to have a bit more liquid than ground turkey so if there is a lot of liquid in the pan, drain some of it before you add the bell peppers and cabbage.
• You can omit the cayenne pepper if you don’t want it spicy.
• If you are going to chop the cabbage yourself, add about 10 minutes to the total cook time.

Enjoy these other tasty low carb dishes!

Keto Shrimp with Coconut Curry

Sausage Pepper Cauliflower Rice Skillet

Broccoli Salad with Bacon

Keto Hot Wings with Ghost Pepper

Keto Crack Slaw (Egg Roll in a Bowl)

This keto crack slaw has a deliciously bold flavor you would not be able to resist. Once you make it the first time, you will be completely hooked!

5 from 5 votes

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Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Calories: 178kcal

Author: Tayo Oredola

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Ingredients

• ▢ 1 lb coleslaw shredded cabbage
• ▢ 1 lb ground turkey
• ▢ 2 tbsp sesame oil
• ▢ ½ onion
• ▢ 2 garlic cloves
• ▢ ½ red bell pepper
• ▢ 2 scallions
• ▢ ¼ cup coconut aminos
• ▢ ½ tsp thyme
• ▢ ½ tsp ginger powder
• ▢ 1 tsp black pepper
• ▢ ½ tsp cayenne pepper
• ▢ ½ tsp salt
• ▢ sesame seeds to garnish
• ▢ red pepper flakes to garnish

Instructions

• Chop the cabbage if you're not using a pre-shredded mix.
• Chop the vegetables - red bell pepper, scallions, and onions, and mince the garlic.
• Heat sesame oil in a skillet.
• Add onions and garlic and stir for 2-3 minutes.
• Add ground turkey and break into pieces with a wooden spoon.
• Add ½ tsp of salt and ½ tsp of black pepper.
• Stir till the ground turkey browns.
• When it's done, add the chopped vegetables (bell peppers, scallions, and cabbage).
• Stir and let cook for 5-10 minutes.
• In a separate bowl, combine coconut aminos, ginger powder, thyme, and cayenne pepper.
• Add in the sauce and mix thoroughly with the ground turkey and vegetables.
• Taste for salt and spices and adjust accordingly.
• Let cook for a few minutes until the spices are well blended in.
• Garnish with red pepper flakes and sesame seeds.

Notes

• This recipe serves 6 and contains 4 net carbs per serving.
• If you’re going to use frozen ground turkey, take it out of the freezer the day before and let defrost in the fridge.
• I noticed that ground beef seems to have a bit more liquid than ground turkey so if there is a lot of liquid in the pan, drain some of it before you add the bell peppers and cabbage.
• You can omit the cayenne pepper if you don’t want it spicy.
• If you are going to chop the cabbage yourself, add about 10 mins to the total cook time.

Nutrition

Calories: 178kcal | Carbohydrates: 6g | Protein: 16g | Fat: 10g | Cholesterol: 53mg | Sodium: 57mg | Potassium: 5mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Iron: 1mg

Tried this Recipe? Let me know!Tag @lowcarbafrica on Instagram or please leave a comment below!

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