Linda's Crack Slaw
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 330.7
- Total Fat: 21.9 g
- Cholesterol: 73.6 mg
- Sodium: 355.5 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.9 g
- Protein: 23.6 g
IntroductionSo tasty it's addictive! Shredded cabbage gives it body. Add any veggies you like, mushrooms, grated carrots, brocolli. Adjust garlic, ginger and Siracha to your taste! Skip the splenda-you just don't need it! So tasty it's addictive! Shredded cabbage gives it body. Add any veggies you like, mushrooms, grated carrots, brocolli. Adjust garlic, ginger and Siracha to your taste! Skip the splenda-you just don't need it!
Lean Ground Pork, 1 lb-can use burger or ground turkey
Sesame Seeds, 1/4 C-can use flax seeds
Cole Slaw Mix, Fresh Express, 10 oz pkg
Sesame Oil, 1tsp
Peppers, sweet, red-any color or hotter chile peppers
Siracha Hot Chili Sauce, 1tsp
Rice Vinegar, 1Tbsp
Garlic, minced fresh 2 tsp
Scallions, 1/4 C - any kind of onion or try leeks
Snow Peas, fresh, fine julienne, 1/2 C
Kikkoman Low Sodium Soy Sauce, 1 Tbsp
Ginger Root, fine minced 2 tsp
This is quick and easy and if I don't have snow peas I leave them out.I buy garlic and ginger in jars already minced to save time. If I don't get the cole slaw mix with carrots and red cabbage I grate carrots and add them with the peppers. I've also used the broccoli slaw mix and it's different but just as addictive. I've used Tabasco or Texas Pete's or Red Chile Paste instead of Siracha. This is one of my go-to recipes because it is so versatile. I like the pork or turkey better than hamburger just because they absorb the flavor of the ginger/garlic better. But I've used chicken and left out meat completely-increasing the sesame oil. And if you don't have rice vinegar any old kind will work! Frozen peas can also be added. Seriously, any veggie that you like to stir fry will make this "your way"!
I like this crisp so under cook the veggies. I also toss in any other veggies I have on hand that would go in and make it tasty...sometimes I add fresh mushrooms or julienne radishes or daikon radish. Sometimes I'm in the mood for spicier so increase the Siracha or add in more onions and garlic and ginger. I never use the splenda...just don't need it. Don't bother with the sesame seeds if you don't have them. It's just such a quick stir fry with the great chinese restaurant taste and it really is addictive...which is why they call it "crack". I refrigerate the left overs and eat it cold!
Serving Size: makes 4 approximately 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMLOCOLINDA.