Crack Slaw Recipe
- Thread starter RadishRose
- Start date
Ruth n Jersey
Well-known Member
- Location
- Northern New Jersey
Have you tried this recipe RadishRose? I guess agave syrup is a type of sweeter. I don't buy it but probably could switch it out for honey or even corn syrup. I also think I would like sunflower seeds instead of the sesame seeds for more flavor. Sounds like a nice recipe for a hot summer day.
I would use honey, and pumpkin seeds would be my other alternative.
RadishRose
SF VIP
- Location
- Connecticut, USA
No, Ruth I have not tried it, but there was a mention of this dish elsewhere in the food area, so I thought I'd look a recipe up for anyone who might be interested.
From what I've read, anything goes, as long as there's cabbage, protein and something Asian flavored. It seems it was originated to be keto friendly/low carb.
To me, sesame seeds taste 100 times better toasted.
C'est Moi
Dishin' it out.
- Location
- Houston Y'all
I don't use any sweetener in my crack slaw. I think there are hundreds of variations and I don't use a specific "recipe;" I just toss it together. 
(Similar to "eggroll in a bowl.")
(Similar to "eggroll in a bowl.")I totally agree, RR! Yummy! I can taste it now!
Kayelle
Member
- Location
- California, southern central coast
Would you like my recipe?
K-L's "Egg Roll in a Bowl, aka Fancy Crack Slaw"
This recipe is from our dinner a few nights ago. It took me longer type it up, than to cook it.
You will need a wok or a large sauté pan,(at least 3 qt). A large bowl for the veggies and also a small bowl for the sauce.
1 lb of ground beef, or ground pork, ground turkey (if you must) or raw shelled shrimp. (I used beef last night)
Vegetables…
14 oz. of shredded cabbage
2-4 cups combined of veggies of your choice:
The single amounts are up to you to make up the 2-4 cups of veggies..
(I used a 4 cup mix of the following
Bell Peppers, sliced (I used both red and green)
Sliced green onion, reserving the dark green part for garnish
Bias sliced celery
Grated or julienned carrot
1 can of baby corn pieces, well rinsed. (I can get them at the $ store)
Fresh bean sprouts
Stir Fry Sauce…
¼ Cup low sodium Soy Sauce
¼ Cup toasted sesame oil
3 Tbs. rice wine vinegar
2 tsp. Fish Sauce
2 tsp. honey
1 tsp. grated fresh ginger
1 grated garlic clove
2 tsp. corn starch
Instructions:
Prepare all the vegetables and put them into the large bowl.
In a small bowl, combine all the ingredients for the stir fry sauce.
Cook your ground meat, drain into a colander and reserve. If you are using shrimp, lightly cook them in a little oil till just barely pink. Remove from the pan and set aside.
Add a little cooking oil (I prefer Peanut oil) to the wok or Sauté pan.
Stir fry the vegetables to your liking and then add back your protein to the pan.
Stir the sauce again to make sure the corn starch is incorporated. Pour all over the ingredients and stir till the sauce is slightly thickened.
Serve topped with reserved green onion tops, sesame seeds, sliced almonds, and Chinese parsley (cilantro) For me, it’s also a bottle of Sriracha and bottle of wine on the table.
P.S.
If you’re feeling energetic, it would be extra special with a side of Jasmine rice.
__________________
K-L's "Egg Roll in a Bowl, aka Fancy Crack Slaw"
This recipe is from our dinner a few nights ago. It took me longer type it up, than to cook it.
You will need a wok or a large sauté pan,(at least 3 qt). A large bowl for the veggies and also a small bowl for the sauce.
1 lb of ground beef, or ground pork, ground turkey (if you must) or raw shelled shrimp. (I used beef last night)
Vegetables…
14 oz. of shredded cabbage
2-4 cups combined of veggies of your choice:
The single amounts are up to you to make up the 2-4 cups of veggies..
(I used a 4 cup mix of the following
Bell Peppers, sliced (I used both red and green)
Sliced green onion, reserving the dark green part for garnish
Bias sliced celery
Grated or julienned carrot
1 can of baby corn pieces, well rinsed. (I can get them at the $ store)
Fresh bean sprouts
Stir Fry Sauce…
¼ Cup low sodium Soy Sauce
¼ Cup toasted sesame oil
3 Tbs. rice wine vinegar
2 tsp. Fish Sauce
2 tsp. honey
1 tsp. grated fresh ginger
1 grated garlic clove
2 tsp. corn starch
Instructions:
Prepare all the vegetables and put them into the large bowl.
In a small bowl, combine all the ingredients for the stir fry sauce.
Cook your ground meat, drain into a colander and reserve. If you are using shrimp, lightly cook them in a little oil till just barely pink. Remove from the pan and set aside.
Add a little cooking oil (I prefer Peanut oil) to the wok or Sauté pan.
Stir fry the vegetables to your liking and then add back your protein to the pan.
Stir the sauce again to make sure the corn starch is incorporated. Pour all over the ingredients and stir till the sauce is slightly thickened.
Serve topped with reserved green onion tops, sesame seeds, sliced almonds, and Chinese parsley (cilantro) For me, it’s also a bottle of Sriracha and bottle of wine on the table.
P.S.
If you’re feeling energetic, it would be extra special with a side of Jasmine rice.
__________________
Toasted sesame oil...Would you like my recipe?
View attachment 114775
K-L's "Egg Roll in a Bowl, aka Fancy Crack Slaw"
This recipe is from our dinner a few nights ago. It took me longer type it up, than to cook it.
You will need a wok or a large sauté pan,(at least 3 qt). A large bowl for the veggies and also a small bowl for the sauce.
1 lb of ground beef, or ground pork, ground turkey (if you must) or raw shelled shrimp. (I used beef last night)
Vegetables…
14 oz. of shredded cabbage
2-4 cups combined of veggies of your choice:
The single amounts are up to you to make up the 2-4 cups of veggies..
(I used a 4 cup mix of the following
Bell Peppers, sliced (I used both red and green)
Sliced green onion, reserving the dark green part for garnish
Bias sliced celery
Grated or julienned carrot
1 can of baby corn pieces, well rinsed. (I can get them at the $ store)
Fresh bean sprouts
Stir Fry Sauce…
¼ Cup low sodium Soy Sauce
¼ Cup toasted sesame oil
3 Tbs. rice wine vinegar
2 tsp. Fish Sauce
2 tsp. honey
1 tsp. grated fresh ginger
1 grated garlic clove
2 tsp. corn starch
Instructions:
Prepare all the vegetables and put them into the large bowl.
In a small bowl, combine all the ingredients for the stir fry sauce.
Cook your ground meat, drain into a colander and reserve. If you are using shrimp, lightly cook them in a little oil till just barely pink. Remove from the pan and set aside.
Add a little cooking oil (I prefer Peanut oil) to the wok or Sauté pan.
Stir fry the vegetables to your liking and then add back your protein to the pan.
Stir the sauce again to make sure the corn starch is incorporated. Pour all over the ingredients and stir till the sauce is slightly thickened.
Serve topped with reserved green onion tops, sesame seeds, sliced almonds, and Chinese parsley (cilantro) For me, it’s also a bottle of Sriracha and bottle of wine on the table.
P.S.
If you’re feeling energetic, it would be extra special with a side of Jasmine rice.
__________________
, red wine vinegar... , grated fresh ginger root... , I'm in!!!Thank you for sharing with us!