Get recipes in your inbox!Subscribe

Low Carb Crack Slaw Recipe & Video

Site Index Cabbage Ground beef Low carb

This post may contain affiliate links. See my privacy policy for details.

Low Carb/Keto Crack Slaw.I know, nice name, nice name, but I didn’t name this dish. Which, by the way, I came across while on the hunt for low carb recipes for those family members of mine that like to stick to low carb dishes. This has become a regular meal, not just for low carbers! This Ukrainian girl LOVES her cabbage dishes!

 Crack Slaw
Crack Slaw

Crack Slaw

I like to blame my relatives but to be honest Mike and I both really try to stick to vegetables and proteins as much as we can for breakfast and lunch, to make up for all the breakfast poutine and cocktails we have on the weekends, of course.  So this crack slaw had really intrigued me, as everyone raves about it, calling it a low-carb saviour thanks to the delicious flavours.

Thus “crack” slaw, of course.

Now obviously I don’t dabble in hard drugs, but really, is crack STILL the gold standard? It was when I was in high school – pretty sure that’s when it became a commonplace phrase- but I’m pretty sure things have changed in the last 20 years. Not that I would know, but really, if we are always going to slap the word “crack” on something, let’s be sure that we know what we’re about.

That’s right, you come here to read nonsense.

How to Make Crack Slaw - Recipe & Video

Now, this is GOOD. Mike and I whipped it up for lunch on a video shoot day and scarfed it back between takes. It’s spicy ( you can adjust that either way with the sriracha sauce) and full of flavour.

While I do love the ground beef, I wouldn’t hesitate for a hot second to make this with ground turkey to cut the fat for those of you not doing the Keto diet ( which relies on animal fats as an energy source).  This is originally a Keto recipe – with a few cheats like the Splenda – and it’s become mainstream thanks to the one-two-three punch of flavour that the garlic, sesame oil and sriracha add to plain ol’ cabbage and meat.

How to Make Crack Slaw - Recipe & Video

I will be making this with ground turkey and will check back in with an update, because this was hot, fast, easy and loaded with everything good for you protein and veggie-wise. What a way to get in your vegetables!

Have you made crack slaw before? What did you think? To visit our other website: The Kitchen Magpie Low Carb

Happy cooking babes!

Oh and for those who keep asking where I got my mermaid measuring spoons. Here you go:



Pin this recipe to your LOW CARB DINNER IDEAS board and remember to FOLLOW ME ON PINTEREST!Low Carb/Keto Crack Slaw! This cabbage and ground beef dish is a great fast and healthy dinner! #lowcarb #keto #crackslaw #cabbage #groundbeef #beef #recipe #dinner

Learn to cook like the Kitchen Magpie

Low Carb Crack Slaw Recipe & Video

Low Carb Crack Slaw Recipe & Video! This easy, low carb recipe is so quick to make, you can make it for any meal! P.S. - it's seriously DELICIOUS!

5 from 1 vote
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Karlynn Johnston


  • 1 lb lean ground beef or chicken or turkey
  • 4 cloves garlic minced
  • 2 tbsp sesame seed oil
  • 6-7 cups coleslaw mix
  • 1-2 tbsp sriracha
  • 2 tbsp soy sauce
  • 2 tsp white vinegar
  • 1/2 tsp white sugar OR splenda for low carb
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp toasted sesame seeds
  • 2-3 tbsp green onion chopped


  1. In a large skillet, fry the ground beef until cooked and no longer pink. Drain and return to the stove.
  2. Push the ground beef to the side and add the sesame seed oil in the space. Add in the garlic and fry for 2-3 minutes, then mix into the ground beef.
  3. Add in the coleslaw mix. Drizzle with sriracha, soy sauce and sprinkle with the sugar, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
  4. Plate, then sprinkle with the toasted sesame seed and green onions.

Recipe Video

Recipe Notes

You can add more sriracha for a spicier dish, Mike always adds more!

Nutrition Information

Serving: 4g, Calories: 255kcal, Carbohydrates: 8g, Protein: 26g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 974mg, Potassium: 601mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2.7%, Vitamin C: 51.3%, Calcium: 5.8%, Iron: 19.2%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Cabbage Ground beef Low carb

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Amber Luv says

    This was an awesome recipe to get started.. I did switch out a few things. I didn’t have sriracha so I used Texas Pete. I also used the Lukantu Monkfruit Sweetner instead of sugar or splenda. I added 2 tbsp of Ginger Paste. I also used the McCormick Asian Seasoning. It turned out Super Yum! Thanks for posting!

  2. Rebecca says

    wow so gotta try this without the sriracha. I was wondering since it is just me would this taste too soggy the next day if i have left overs?

  3. Marie says

    This is seriously delicious! I made it for the first time on Sunday and my family asked for it again on Wednesday! It is savory and satisfying (and the kitchen smells fantastic while it’s cooking)!

  4. Marcia Davis says

    I just made this, pretty good. I added a bit of chopped red and orange peppers.

    • Michelle says

      Yes I have made and froze before in individual containers and it tastes like I just made it

    • tracy says

      No. You can’t freeze cabbage! It turns to my to mush.

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.