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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
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Yield: 8

Serving Size: 1/8 of recipe

Calories per serving: 373

Fat per serving: 18

Carbs per serving: 13

Protein per serving: 40


  • 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 keeps really well)
  • 1 bag of cole slaw mix (425g of shredded cabbage and carrots)
  • 2-3 green onions, sliced
  • salt & pepper to taste


  1. Heat butter in skillet.
  2. Add onions, garlic, salt, & pepper.
  3. Cook until onions are translucent.
  4. Add ground turkey.
  5. When turkey is cooked about half way, add celery.
  6. Add all sauces and ginger.
  7. Mix well and cook to heat.
  8. Decorate with green onions.


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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