Low carb crack slaw

Alright, imagine this: you’re craving something totally addictive but want to keep it low carb and loaded with flavor. That’s exactly what crack slaw is—think crispy, savory, slightly sweet, and just downright crave-worthy. No, it’s not called “crack” for nothing (but don’t worry, it’s perfectly healthy!). This dish came from my own kitchen experiments after I wanted to use up a big bag of cabbage and ground beef without breaking the carb bank. The sizzle of ground beef hitting the pan, the aroma of garlic and soy, and the crunch of cabbage all mixed together? Pure magic. I can’t wait to share this addictive recipe that’s bound to become your new weeknight favorite!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb ground beef (80/20 for best flavor)
1 small head of green cabbage, shredded (about 6 cups)
3 cloves garlic, minced
1/2 medium onion, diced
2 tbsp avocado oil or olive oil
3 tbsp soy sauce (or coconut aminos for paleo/keto)
1 tbsp rice vinegar
1 tsp ground ginger (or 1 tbsp fresh grated ginger)
1/2 tsp crushed red pepper flakes (optional for some heat)
Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (optional):

1 tbsp toasted sesame oil (drizzle at the end)
2 green onions, sliced
1 tbsp sesame seeds

How I Make It

Step 1:

Heat your skillet over medium-high heat and add the avocado oil. Toss in the ground beef and break it apart with your spatula. Cook until it’s nicely browned, about 5-7 minutes, and then transfer it to a bowl. Leave the drippings in the pan—it’s packed with flavor!

Step 2:

In the same pan, add a bit more oil if needed, then sauté the onion and garlic until fragrant and translucent, about 2 minutes. This is when your kitchen starts smelling amazing.

Step 3:

Stir in the shredded cabbage, tossing to coat with the garlic and onion mixture. Cook for about 5-7 minutes until the cabbage softens slightly but still keeps a bit of crunch. Keep things moving so the cabbage doesn’t get soggy.

Step 4:

Return the browned beef to the pan and pour in the soy sauce, rice vinegar, ginger, and red pepper flakes. Stir well to combine. Cook for another 2-3 minutes to let those flavors marry.

Step 5:

Taste and season with salt and pepper as needed. If you want a little more tang, add a splash more vinegar or soy sauce to your liking.

Step 6:

Turn off the heat and drizzle with toasted sesame oil. Sprinkle on sliced green onions and sesame seeds for a fresh, nutty finish. Serve right away and watch everyone go back for seconds!

Variations & Tips

Swap the ground beef for ground turkey or chicken for a lighter twist.
Add chopped bell peppers or mushrooms for extra veggies and color.
For a bit of crunch, sprinkle crushed pork rinds on top instead of sesame seeds.
If you’re vegan, try tofu crumbles and use tamari instead of soy sauce.
To amp up the heat, add a teaspoon of sriracha or a dash of chili garlic sauce.
Make sure to shred the cabbage finely for the best texture; larger pieces cook unevenly.

How I Like to Serve It

This crack slaw is an awesome low-carb dinner during busy weeknights—quick to whip up and super satisfying. It’s perfect alongside a fresh cucumber salad in summer or wrapped in lettuce cups for a finger-food vibe at casual gatherings. For cold-weather cozy dinners, pair it with a side of roasted cauliflower or simply enjoy it on its own with a sprinkle of extra green onions.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat to keep the cabbage crisp.
If the slaw becomes watery after reheating, drain any excess liquid to preserve texture.

Closing: Believe me, once you try this low carb crack slaw, it’s going to turn into your trusty go-to for a flavor-packed, fuss-free meal every time.