If you miss eggrolls since going keto, this Low Carb Egg Roll in a Bowl (aka Crack Slaw) will be your new favorite meal!
I know, the name Crack Slaw is a little crazy. Two things about it 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. And it really does taste like an egg roll in a bowl.
My version of the Egg Roll in a Bowl recipe 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 (such as avocado oil). I finish it with a little drizzle of toasted sesame oil to add a hint of nuttiness and scallion for freshness.
Egg Roll in a Bowl (aka Crack Slaw)
This easy weeknight recipe is jam-packed with flavor, texture, and nutrition! And it’s as addictively delicious as its name implies.
Egg Roll in a Bowl
This recipe really does taste like an egg roll without the wrapper! There are so many flavors and textures going on in this recipe that you won’t even miss the carbs.
What is an Egg Roll in a Bowl?
Egg Roll in a Bowl (also called Crack Slaw) is basically stir fry that’s made to taste like egg roll filling. The main components are ground meat (a lot of recipes use pork, but I make mine with beef) and cabbage, as well as lots of flavorful components, such as garlic, ginger, onion, soy sauce (or coconut aminos or tamari sauce), etc.
Why is it Called Crack Slaw?
The dicey term of endearment for this recipe comes from the fact that this dish really is addictive!
Keto, Low Carb, Paleo, and Whole30 Friendly Crack Slaw
This Egg Roll in a Bowl (aka Crack Slaw) is rich with nourishing real foods (the kind of foods you find when you shop the perimeter of the grocery store!). It is keto, low carb, and paleo. To make it Whole30, simply omit the stevia.
This Nutritious Meal is Easy to Fit Into a Busy Lifestyle
This Egg Roll in a Bowl recipe is easy to make, comes together in just 30 minutes from start to finish, and reheats well. Because of these reasons, it’s a great one skillet recipe to meal prep or to make for dinner on a busy weeknight!
Easy Meal Prep Meals
This is the sort of quick and easy meal I like to prep on the weekend and keep in the fridge for busy weeknight dinners or pre-made lunches. This Egg Roll in a Bowl recipe is pretty fantastic on the first day, but you’ll be surprised at how each day it gets even tastier as its flavors meld together. Reheat it on the stovetop or in the microwave.
Check out these other easy meal prep meals that reheat well:
- Low Carb Beef Chili (Beanless)
- Moroccan Meatloaf Cups
- 30-Minute Low-Carb Sesame Vegetable Beef Stir Fry
- Thai-Inspired Cashew Chicken Skillet Supper
One Skillet Meals
I love the simplicity of one pan and one skillet meals! It means fewer pots and pans to juggle on the stovetop, and less cleanup. The ingredients in this recipe are cooked in stages in the same skillet.
More one skillet meal ideas:
- Easy Steak Fajitas
- Blue Cheese, Chicken, and Cauliflower Skillet with Bacon, Walnut, and Date Topping
- Skillet Honey-Garlic Chicken Thighs with Roast Potatoes
Easy Weeknight Dinners: 30 Minute Meals
We all love a nutritious meal that we can get on the table fast! Some nights 30 minutes is all the time we have to make dinner, otherwise the drive-through starts looking pretty darn appealing. In an effort to avoid the drive through (and in the process, save money and provide your family with a nourishing meal), a few 30 minute meal ideas are always good to have on hand.
Here are some of my favorite 30 minute meals:
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Egg Roll in a Bowl (aka Crack Slaw)
Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 lb 85% lean ground beef
- 2 lbs green cabbage thinly sliced (about 1/2 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
- 10 drops liquid stevia see Note
- 1 tablespoon chili garlic sauce
- 4 teaspoons sesame seeds divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- 1 scallion green and white parts, thinly sliced
Instructions
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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.
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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.
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Turn off the heat and stir in the coconut aminos, vinegar, stevia, chili garlic sauce, 1 tablespoon sesame seeds, salt, and black pepper.
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Transfer to a serving dish and top with the remaining 1 teaspoon sesame seeds, sesame oil, and scallion.
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Serve.
Recipe Notes
Net Carbs: 10g per serving
Sweetener: You can substitute with 1 tablespoon of coconut sugar or brown sugar, or use your favorite sweetener instead.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
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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