Perhaps you have read about crackslaw on a low carb forum or one of your friends has been raving about it but what is crack slaw and why is it called that?
Well, first things first, crackslaw is supposed to be addictive, which is how the name came about, but don’t worry, there is nothing illegal in it! It is addictive in a good way because it is a filling low-carb meal packed with nutritious ingredients.
What’s In It?
This is an oriental inspired recipe featuring ground meat (or poultry or a vegetarian alternative) as well as cabbage or coleslaw mix (cabbage and carrot, usually). The dish is spiced up with ingredients like soy sauce, ginger, hot sauce and more.
It is impossible to describe just how good this dish is. You will need to make it for yourself to find out. I love it so much I have experimented with different recipes so you can take your pick from the ones here.
Different Recipes for Crackslaw
Perhaps you want to make the classic Crackslaw that Atkins dieters all over the globe turn to when they crave comfort food without the carbs, or maybe you want to try this dish using ground chicken or even TVP instead of beef.
There are plenty of ways to make it so if you want to find out how to make crackslaw, keep reading for the classic recipe or experiment with some of the alternative ones.
Recipe: Classic Crackslaw
Summary: The classic recipe, blending ground beef with cabbage, ginger, soy sauce and other low carb ingredients. This is super-addictive and oh so tasty.
- 1 lb ground beef
- 2 minced garlic cloves
- 1/4 teaspoon white sugar or sweetener
- 1/2 teaspoon ginger paste
- 2 tablespoons toasted sesame oil
- 1 teaspoon white vinegar
- 3 sliced green onions
- 14 oz coleslaw mix (or shredded white cabbage)
- 2 tablespoons soy sauce
- 1/2 teaspoon hot sauce
- Salt and black pepper, to taste
- Brown the ground beef in a skillet and season it with salt and pepper to taste.
- Remove the beef from the pan and set aside. Drain off the fat if you wish.
- Heat up the sesame oil and sauté the garlic, onions and coleslaw mix or cabbage in there until the cabbage is cooked to the desired tenderness.
- Stir in the hot sauce, soy sauce, sugar or sweetener, vinegar and ginger.
- Add the ground beef back in and mix well to combine.
- Serve with hot sauce on the table for people who like it extra spicy.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet tags: Reduced carbohydrate
Number of servings (yield): 4
Culinary tradition: Chinese
Calories per serving: 339
Fat per serving: 24g
Protein per serving: 23g
Net carbs per serving: 4.5g
This dish is perfect for adapting and you can make all kinds of adaptations.
Explore further into this website and you will see how you can make the main ingredient whatever you want, be that fish, chicken or even vegetables.
You will also find ways to give the meal a Greek or even Mexican slant, if you fancy using the ground meat and chopped veggies but you don’t want to use the Asian seasonings. You can do whatever you want with crack slaw – just tailor it to your requirements and make it perfect for your palate.
Whether you want it mild, spicy or somewhere in the middle, cabbage-loaded or leaning more towards other vegetables, sweet (artificial sweeteners in liquid form are carb-free, remember) or savory, there is a perfect crackslaw recipe for you, to satisfy your taste buds and leave your tummy feeling satisfied.
Crack Slaw Ingredients
You might kid yourself into thinking you are ‘cheating’ on your low carb diet because this tastes just as good as Chinese takeout, but honestly the carb count is really low, so you might as well enjoy the meal.
So, first of all the hot sauce. I usually use Tabasco sauce because I live in Holland and that’s about all I can get! I use Amoy sesame oil, firstly for that reason and second because it’s tasty.
White wine vinegar is great and works nicely, just regular white wine vinegar or another kind of wine vinegar. Try rice vinegar if you want.
So what about the soy sauce? Well I used to use Kikkoman soy sauce because it had a very rich, clean taste, but lately I have been using tamari which is wheat-free soy sauce and actually lower in carbs because it doesn’t have the small amount of wheat soy sauce has.
By the way, if you like sashimi (Japanese style raw fish) then tamari is better for dipping anyway. I use ground ginger which tastes fine in the crackslaw. I also keep fresh ginger in the freezer, and that can be grated (from frozen) into the pot of crackslaw.