Crack Slaw
Earlier this week I tried two new recipes: one for something called “crack chicken” and another was a tweak of my own Asian Lettuce Wraps. Upon posting a teaser pic on IG, someone guessed it was “crack slaw.” I had never heard of crack slaw, but after some Pinterest research (as if there’s any other kind) I realized that this did totally resemble it. As it turns out, both recipes were a win and both are named after crack. Ooops. I swear I’m not a pusher, but this meal is really good. 🙂 Give it a try and let me know what you think. Use our hashtag #getmacroed so I can see what’s cooking in your kitchen.
Crack Slaw
Ingredients
- 2.5 lbs ground turkey
- 1 tbsp. minced garlic
- 150g onion, diced (or 1 medium)
- 120g celery, diced (or 3 stalks)
- 1 tbsp. butter
- 3 tbsp. Housin sauce (I highly recommend Kikkoman brand)
- 1-2 tsp Sriracha, to taste
- 2 tbsp. soy sauce (low sodium preferred)
- 2 tbsp. red wine vinegar
- 2 tbsp. grated ginger (I use the squeezey kind from the produce section...it keeps really well)
- 1 bag of cole slaw mix (425g of shredded cabbage and carrots)
- 2-3 green onions, sliced
- salt & pepper to taste
Instructions
- Heat butter in skillet.
- Add onions, garlic, salt, & pepper.
- Cook until onions are translucent.
- Add ground turkey.
- When turkey is cooked about half way, add celery.
- Add all sauces and ginger.
- Mix well and cook to heat.
- Decorate with green onions.
Notes
As always, if you make them as-written, feel free to use my math on MFP: MacroEd Crack Slaw
All the best,
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