My normal cooking mode is all about what I remember from recipes combined with what I’ve got on hand. That’s how this Spicy Low Carb Crack Slaw with bacon bits was born–because honestly, what is NOT better with bacon bits?!?
Low carb “crack slaw” is so named because of it’s addictive nature. I didn’t name it, so if it rubs you the wrong way, sorry but, you know. Call it “Egg Roll in a Bowl” instead.) My version of low carb crack slaw adds some crushed red peppers to give it a kick, and would probably be tasty with a smidge of Sriracha Sauceif you dig that sort of thing. I didn’t have any, so I didn’t test it personally.
You could also probably make low carb crack slaw without any recipe, though. It’s seriously hard to mess up. I know because if anybody could manage messing something up, it’s me!
Spicy Low Carb Crack Slaw
- 1 pound ground beef
- 1 teaspoons minced garlic
- 1/2 red onion chopped
- 1 teaspoon liquid Barbecue Smoke®
- 1 1/2 tablespoons worcestershire sauce
- 2 tablespoons soy sauce
- 3/4 teaspoon ginger
- 3/4 teaspoon curry powder
- 1/2 teaspoon crushed red pepper
- 1 bag coleslaw shredded
- 2 tablespoons crumbled bacon
Put ground beef in a skillet to cook.
Add minced garlic and sliced onion. As you can see, I took great care to slice the onion pieces uniformly...not!
Mix in liquid smoke and worcestershire sauce. Allow meat to brown.
Add in soy sauce, ginger, curry powder and crushed red pepper. Mix well.
Once meat is browned and onions are tender, mix in the bag of coleslaw (or your own shredded cabbage). Do not drain that fabulous fat! We want to cook our slaw in it.
Cook until cabbage is just starting to tender, then mix in bacon bits.
Cook another 5 minutes or so after adding bacon bits. I like the cabbage to still have a little crunch in it.
I used slightly less than the full bag of shredded cabbage because I had already made some slaw, but figured nutritionals based on an entire bag. A big hunk of the sodium in this recipe comes from the soy sauce, so if you'd like for it to be lighter on salt, you can use Liquid Aminos in it's place. It has a very "soy sauce" taste without the salt. You could even skip it entirely if you wanted to, but I think it adds a nice layer to the flavors.
Serving size is approximate and nutritionals are for the ingredients I had.
Shown here garnished with a dollop of sour cream and sliced Roma tomatoes I needed to use up. It was seriously delicious!
The Real Beauty of Low Carb Crack Slaw
The thing I love about most about low carb crack slaw is that you have your veggies, protein and fats all together in one tidy dish, it takes just a wink and nudge to make and of course, I can dump everything together it in my handy-dandy electric skillet! I love that thing. My husband (who does dishes) complains because I dirty it on an almost-daily basis. But good lord, it’s convenient! (And he notably doesn’t complain about the food I make in it, so Nyaaa!)
Do you have a favorite version of low carb crack slaw?