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.
Make-Ahead: This dish can be made up to 3 days ahead and kept in the fridge for quick meals.