Ingredients
Units
Scale
- 1 lb ground meat (pork, chicken, turkey, or beef)
- 1 bag coleslaw mix or 1 shredded head of cabbage
- 2 medium carrots, shredded
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced or 1 tbsp ginger paste
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp toasted sesame oil
- 3 green onions, sliced
- Optional: sriracha, chili garlic sauce, or red pepper flakes for heat
Instructions
- Brown the meat: Heat a large skillet over medium heat. Add ground meat and cook until no longer pink. Drain excess grease if necessary.
- Add garlic and ginger: Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
- Toss in the cabbage and carrots: Add coleslaw mix or shredded cabbage and carrots, stirring until they start to soften.
- Sauce it: Pour in soy sauce and stir well. Cook for 5 to 7 minutes until the cabbage is tender but not mushy.
- Finish with toasted sesame oil: Turn off heat and drizzle sesame oil, adding sliced green onions and optional heat. Taste and adjust seasoning as needed.
Notes
This dish is meal prep friendly and keeps well in the fridge for about 3-4 days. For best texture, reheat in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg