This Sriracha Slaw Recipe is my new low carb best friend. I can't believe I have never come across the myriad of recipes for 'Crack Slaw' before.
After reading a few recipes, I gathered that the idea was to sauté some coleslaw mix, add meat and spices to it --- the kind that would put a bit a of heat under the whole mixture. All the comments swore it was irresistible.
My first foray into Crack Slaw territory was this version -- the Sriracha Slaw recipe with beef. (I've seen it made with a lot of other things -- Frank's hot sauce, barbecue sauce and Italian dressing to name a few.)
It is super fast to make (under 20 minutes) and disappears out of a serving bowl almost as quickly. One of the secrets to the speediness of this recipe is that you buy a bag of coleslaw salad mix instead of taking a lot of time chopping up veggies.
You can use pretty much whatever leftover cooked meat you have on hand, like chicken or shredded pork.
I lightly sauteed the onions, ginger and garlic to infuse the oil with their flavor. I tossed in the cabbage mixture and mixed in the rest of the liquid ingredients. I then added the already warm meat and stirred this pan of deliciousness just long enough to warm it through, but leave the veggies still crispy.
I quickly pan toasted a Tablespoon of sesame seeds to sprinkle over the top. I also sprinkled a little extra Sriracha Sauce on my portion.
I admit with slight embarrassment, that I didn't have the patience to look through my kitchen drawers for chopsticks before my DH and I dug into this very satisfying and delicious meal. We loved it. Enjoy! Laura
PS -- We tried it with chicken the next day and sprinkled cashews on the top. It was heaven.
- 1 lb ground beef
- 1 T. sesame oil
- 1 T. olive oil
- ½ tsp. minced garlic
- 3 green onions, finely chopped
- 1 T. fresh minced ginger root
- 1 lb. coleslaw mix
- 3 tablespoons low sodium soy sauce
- 1 tsp. Sriracha sauce (You may want more or less according to your preference.)
- 2 teaspoon rice vinegar
- 1 T. toasted sesame seeds (optional)
- Brown beef and season with salt, if desired. Set aside.
- Heat both oils in a large, deep frying pan
- Add chopped onions, ginger and garlic to saute lightly and infuse oil with flavor.
- Pour in the coleslaw mix and stir.
- Add the soy sauce, Sriracha sauce and vinegar.
- Stir the mixture to coat well and add the meat,
- Stir till just warmed through. Vegetables should be tender-crisp.
- Garnish with toasted sesame seeds and extra Sriracha sauce as desired. Serve immediately.
Special thanks to: