Keto Crack Slaw
Keto Crack Slaw made with shredded cabbage, ground beef or turkey, sesame oil, onion, garlic, bell pepper, scallions, coconut aminos, ginger, thyme, and spices.
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Servings: 6
Ingredients
- 1 lb shredded cabbage or coleslaw mix
- 1 lb ground beef or ground turkey
- 2 tbsp sesame oil
- ½ onion finely chopped
- 2 garlic cloves minced
- ½ red bell pepper chopped
- 2 scallions chopped
- ¼ cup coconut aminos
- ½ tsp thyme
- ½ tsp ginger powder
- 1 tsp black pepper divided or to taste
- ½ tsp cayenne pepper
- ½ tsp salt plus more to taste if needed
- Sesame seeds for garnish
- Red pepper flakes for garnish
Instructions
Prepare the cabbage.
- If using whole cabbage, chop it into thin shreds. If using pre-shredded cabbage or coleslaw mix, set it aside until ready to use.
Prepare the vegetables.
- Finely chop the onion, chop the red bell pepper and scallions, and mince the garlic cloves.
Heat the oil.
- Heat the sesame oil in a large skillet over medium heat.
Cook the aromatics.
- Add the chopped onion and minced garlic to the skillet. Cook for 2 to 3 minutes, stirring frequently, until the onion begins to soften and the garlic becomes fragrant.
Brown the meat.
- Add the ground beef or ground turkey to the skillet. Break the meat into small pieces with a wooden spoon as it cooks.
Season the meat.
- Add ½ tsp salt and ½ tsp black pepper to the skillet. Continue cooking until the meat is fully browned and cooked through.
Add the vegetables.
- Add the shredded cabbage, chopped red bell pepper, and chopped scallions to the skillet. Stir until the vegetables are evenly combined with the cooked meat.
Cook the cabbage mixture.
- Cook for 5 to 10 minutes, stirring occasionally, until the cabbage has softened and the vegetables are tender.
Prepare the sauce.
- In a separate bowl, combine the coconut aminos, ginger powder, thyme, cayenne pepper, and the remaining ½ tsp black pepper. Stir until well blended.
Add the sauce.
- Pour the sauce over the meat and vegetable mixture. Stir thoroughly until all ingredients are evenly coated.
Finish cooking.
- Cook for an additional 2 to 3 minutes, or until the spices are well incorporated and the flavors are blended.
Adjust seasoning.
- Taste the mixture and adjust with additional salt, black pepper, cayenne pepper, or coconut aminos if desired.
Garnish and serve.
- Remove from heat. Garnish with sesame seeds and red pepper flakes before serving. Serve hot.
Notes
To make this recipe gluten-free, use certified gluten-free coconut aminos and confirm that the brand is processed without gluten cross-contamination.
Choose certified gluten-free ground beef, ground turkey, or packaged meat if needed, especially when cooking for someone with celiac disease.
Verify that the sesame oil, dried thyme, ginger powder, black pepper, cayenne pepper, salt, sesame seeds, and red pepper flakes are gluten-free and free from gluten-containing additives.
If using a pre-shredded coleslaw mix, check the package label to ensure it is gluten-free and does not contain any added dressings, sauces, or gluten-based preservatives.
Use clean cookware, cutting boards, knives, measuring spoons, and serving utensils to prevent cross-contamination.
Serve with gluten-free low-carb sides such as cauliflower rice, lettuce cups, cucumber salad, or steamed vegetables.