Description

Eggroll in a Bowl, also known as Crack Slaw, is a quick and flavorful low-carb dish made with ground meat, cabbage, and Asian-inspired seasonings—tastes just like an egg roll without the wrapper.

Ingredients

Units Scale

1 tablespoon sesame oil
1 pound ground pork (or ground turkey/chicken)
1 small onion, diced
3 cloves garlic, minced
1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
2 tablespoons soy sauce (or coconut aminos)
1 tablespoon rice vinegar
1 tablespoon sriracha (optional for heat)
1 teaspoon ground ginger
Salt and pepper, to taste
2 green onions, sliced (for garnish)
1 teaspoon toasted sesame seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat sesame oil in a large skillet over medium heat.
Add ground pork and cook until browned and cooked through, breaking it up with a spatula as it cooks.
Add diced onion and garlic and sauté for 2-3 minutes until fragrant and translucent.
Stir in the coleslaw mix and cook for 5-7 minutes, or until cabbage is tender but still slightly crisp.
Add soy sauce, rice vinegar, sriracha (if using), ground ginger, salt, and pepper. Stir well to combine and heat through.
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Great for meal prep—store in fridge up to 4 days.
Use low-sodium soy sauce or coconut aminos for a healthier version.
Top with a fried or soft-boiled egg for extra protein.

Nutrition

Serving Size: 1 1/2 cups
Calories: 290
Sugar: 5g
Sodium: 600mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 21g
Cholesterol: 70mg