This keto egg roll in a bowl (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!
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 beef/turkey and break into pieces with a wooden spoon.
Add ½ teaspoon of salt and ½ teaspoon of black pepper.
Stir till the ground beef 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 beef 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.