Crackslaw....

[HumblePie]

So co-workers of mine, who are also doing low carb thing, were talking about crack slaw yesterday. Yes that is the name of the dish. Since I am currently doing a low carb thing again as well, I asked them about it. They said google the recipe. So I did and tried it. Turns out to be pretty good although there were some various variations to it. Basically here is what I did.

Big wok or big pan. Pour some sesame oil in to coat it with about half the cloves of some crushed up garlic. Or if you already have some minced garlic about a table spoon of it. Let sit on hot stove top until oil starts popping.

Drop in a pound of lean ground beef (lean because you don't want to be draining this) or ground turkey and brown it up. Add black pepper to taste here.

Once browned up add about 10 ounces of coleslaw or coleslaw mix. Pure "angel hair" cabbage is a bit more carb friendly than the mixes with carrots, but either works.

Some choose to add chopped onions, but again that is a bit more carbs if you do. So I skipped the onions.

Add in at least 1 tablespoon of siracha (I think I added like 5 for the spice), 2 tablespoons of soy sauce (or coconut amino sauce if you like less sodium),or do like me and a bit of both soy sauce and some coconut amino, and a tablespoon of vinegar.

Then drop in a teaspoon of ginger paste.

This part is optional, but I liked the addition of it. Add a teaspoon or packet of Splenda.

Over medium heat after adding all that above to the browned meat, just keep folding it all until the cabbage wilts, which takes about 10 minutes or so.

Then toss in some fresh chopped green onions (the green stalk parts that have less carbs) and some sesame seeds. Stir those in before serving. Can top off the serving with some sprinkles of siracha as garnish.

Thought it was pretty decent for a low carb meal. Whole pan should only have about 12g carbs of sugar to it at most from the vegetables. More if you add onions or do a slaw mix that has carrots in it. So if you break that pan into 4 servings for your average family then that is about 3 grams of sugar from vegetables per serving. Not bad.

picture (not taken by me) or the mentioned dish in this thread.

 

[MagnusTheBrewer]

Sounds a bit like spring roll filling minus the rice paper.

 

[PottedMeat]

looks like a fairly standard asian beef stir fry made with a coleslaw bagged mix and ground meat

...at first i thought it had the mayo\vinegar\sourcream sauce in coleslaw lol

 

[HumblePie]

looks like a fairly standard asian beef stir fry made with a coleslaw bagged mix and ground meat

...at first i thought it had the mayo\vinegar\sourcream sauce in coleslaw lol

I think I might try adding that though and see what I get Always up for experimentation.

 

[Ancalagon44]

Interesting idea. I'd probably prefer to use sliced chicken or sliced beef rather than ground beef though.

 

[Scarpozzi]

I always liked the asian coleslaw recipe that includes breaking up a bag of ramen noodles and tossing it in the slaw. You don't cook the ramen, it softens a lot in the vinegar and other moisture from the cabbage.

My wife is doing the Whole 30 diet now so I could potentially cook this version up if I lay off the soy and other unapproved additives.

 

[HumblePie]

I always liked the asian coleslaw recipe that includes breaking up a bag of ramen noodles and tossing it in the slaw. You don't cook the ramen, it softens a lot in the vinegar and other moisture from the cabbage.

My wife is doing the Whole 30 diet now so I could potentially cook this version up if I lay off the soy and other unapproved additives.

You can use coconut amino's instead of soy sauce. It's really the only real high source of sodium. Something like this

https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B00P9I8U0U?th=1

Basically the serving size for a single serving is listed as 5ml, compared to soy sauce which is listed at 15ml. So you have to triple the values shown for amino's. Still, coconut amino is far less at 270mg of sodium for 15ml compared to about a 1000mg of sodium per 15ml for average soy sauce. Even "less sodium" based soy sauce has about 600mg of sodium. While sriracha doesn't have that much sodium compared to other bottle brands of similar hot sauce, you can spend the time to make your own if you really want to which would potentially make this dish overall even "healthier" to eat if you really are that die hard about cutting out both sodium and sulfites.

 

[Scarpozzi]

You can use coconut amino's instead of soy sauce. It's really the only real high source of sodium. Something like this

https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B00P9I8U0U?th=1

Basically the serving size for a single serving is listed as 5ml, compared to soy sauce which is listed at 15ml. So you have to triple the values shown for amino's. Still, coconut amino is far less at 270mg of sodium for 15ml compared to about a 1000mg of sodium per 15ml for average soy sauce. Even "less sodium" based soy sauce has about 600mg of sodium. While sriracha doesn't have that much sodium compared to other bottle brands of similar hot sauce, you can spend the time to make your own if you really want to which would potentially make this dish overall even "healthier" to eat if you really are that die hard about cutting out both sodium and sulfites.

I'll check it out. I think the real thing she's watching for on the whole 30 is avoiding all soy, added sugar, and artificial sweeteners. Sodium doesn't seem to be an issue. They cut out all beans, legumes, etc for whatever reason. I'll see what she thinks about using this, or we may just go straight with using garlic, ginger, and green onions for the asian flavor profile...

 

[MrSquished]

You lost me at Splenda. Artificial sweeteners ruin everything.

I would just put in a teaspoon of sugar. Much better

 

[zinfamous]

You lost me at Splenda. Artificial sweeteners ruin everything.

I would just put in a teaspoon of sugar. Much better

I would just use honey. But I also use brown sugar a lot, which is probably what you want to do with Azn dishes anyway, no?

this recipe is very similar to some typical menu offerings at a Thai street food place. ...which I guess means that this is considered "Thai street food?"

 

[HumblePie]

You lost me at Splenda. Artificial sweeteners ruin everything.

I would just put in a teaspoon of sugar. Much better

Hence the optional part that I tagged that line with. You don't have to use it at all.