I built this recipe using a recipe from YouTube user Bowulf. His buffalo crack slaw is a big hit among low carbers. It just happens to be wheat, gluten and sugar free as well, so it goes without saying that it’s a must try for anyone who’s paleo, primal or just has taste buds. Trust me– this is good stuff. According to the legend, crack slaw got its name from its addictive qualities. This is as addictive as it gets. And this is healthy!
I made my recipe a little less spicy, a little more Asian-inspired and a lot more crunchy with the addition of sesame seeds and sliced almonds. This would also be great with red pepper slices. Next time I make it, I’ll be sure to add them in.
I used organic grass-fed ground beef. I recommend doing the same for nutritional purposes. However, if you don’t have any, regular ground beef will do. If you use a beef that is above 10% fat, however, I’d recommend draining the fat through a strainer to make sure that you don’t wind up with a super greasy meal.
- 1- 14 oz. bag coleslaw mix (green cabbage/carrot mixture)
- 6 green onions, sliced
- 1 lb. ground beef (grass-fed preferred)
- 2 T sesame oil
- 1 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. stevia (or 2 drops liquid)
- 2 T sesame seeds
- 3 T sliced almonds
- 1/4 cup lower sodium soy sauce (4 T)
- 1 tsp. hot sauce
- 1 tsp. apple cider vinegar
- Brown ground beef with salt and pepper in a large skillet and drain if necessary. Set aside.
- In large pot, saute slaw mix, onions, ginger and garlic powder for about ten minutes over medium heat or until cabbage is softened but still slightly crisp.
- Add in ground soy sauce, sesame oil, beef, sesame seeds, almonds, hot sauce, vinegar and stevia and mix well. Heat through for an additional minute or two and then serve. If desired, garnish with extra hot sauce or sesame seeds.