If you miss eggrolls since going keto, this Low-Carb Crack Slaw (aka Egg Roll in a Bowl) will be your new favorite meal!
I know, the name of this dish is pretty silly! There are two things though: 1) I can’t take credit for naming or inventing it, and 2) it actually is addictive so it is pretty aptly named. As far as I know, the recipe comes from the Low Carb Friends Forum.
My version of this dish features a delicate balance between sweet, salty, and sour flavors. I use a bit more garlic and ginger than most renditions, and I also add sriracha and sesame seeds. Coconut oil (instead of a neutral-flavored oil) adds a subtle coconut flavor, but if that’s not your thing, substitute with any healthy oil you like.
Instead of using something like stevia or erythritol as the sweetener, I used coconut sugar, which adds about 9g carbs to the dish, but I prefer the complex, slightly molasses-y sweetness it adds over other sweeteners. Of course you can use your favorite calorie-free sugar substitute if you like, or if carbs aren’t a concern you could use brown sugar.
This is the sort of meal I like to prep on the weekend and keep in the fridge for busy weeknight dinners or pre-made lunches. It’s pretty fantastic on the first day, but you’ll be surprised at how each day it gets even tastier as its flavors meld together.
Is there a carb-heavy dish you want to see remade into something low-carb?
- 2 tablespoons coconut oil (or avocado oil)
- 1 lb (450 g) 85% lean ground beef
- 2 lbs (900 g) green cabbage, thinly sliced (about ½ of a medium-sized head)
- 1 small-medium yellow onion, thinly sliced
- 1 medium carrot, thinly sliced
- 5 large cloves garlic, minced
- 1 tablespoon fresh-grated ginger
- 2 tablespoons coconut aminos or tamari sauce
- 2 tablespoons rice vinegar
- 1 tablespoon coconut sugar (see Note)
- 1 tablespoon chili garlic sauce
- 1 tablespoon + 1 teaspoon sesame seeds, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 scallion, green and white parts, thinly sliced
- Add the oil to a large deep skillet over medium-high heat. Add the beef and cook until browned, about 5 to 7 minutes, stirring occasionally.
- Add the cabbage, onion, and carrot, and cook until the vegetables are softened and starting to caramelize in spots, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
- Turn off the heat and stir in the coconut aminos, vinegar, sugar, chili garlic sauce, 1 tablespoon sesame seeds, salt, and black pepper.
- Transfer to a serving dish and top with the remaining 1 teaspoon sesame seeds and scallion.
- Serve.
Make-Ahead: This dish can be made up to 3 days ahead and kept in the fridge for quick meals.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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