Instructions:
1. Cook the Meat:
– Brown and thoroughly fry the ground beef in a large skillet over medium heat. If required, drain any surplus fat.
2. Add Aromatics:
– Fill the skillet with the minced garlic and diced onion. Cook until the onion is translucent and fragrant, about 3-5 minutes.
3. Incorporate Coleslaw Mix:
– Add the coleslaw mix to the skillet. Cook, stirring occasionally, until the cabbage is tender but still slightly crisp, about 5-7 minutes.
4. Season:
– Stir in the soy sauce (or coconut aminos), sriracha (if using), rice vinegar, sesame oil, and ground ginger. Mix well to combine all the flavors. Cook for a further two to three minutes, or until well heated.
5. Final Touches:
– Season with salt and pepper to taste. Stir in the chopped green onions after adding them.
6. Serve:
– If preferred, top hot dish with sesame seeds for garnish.
Tips:
– Feel free to add other low-carb vegetables like bell peppers or mushrooms.
– For a vegetarian version, replace the ground meat with crumbled tofu or tempeh.
– Adjust the amount of sriracha to suit your heat preference.
Enjoy your Low-Carb Crack Slaw! It’s a quick, easy, and healthy meal perfect for a weeknight dinner.
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