So apparently, this “crack slaw” thing is a big deal. I’ve been hearing all about it lately, and with such an interesting name, I had to see what in the world it was. A crack slaw recipe includes a simple stir fry made with cabbage and ground beef that is supposed to be so incredibly delicious that it’s addictive. Just like crack.
Given that it’s high in protein, and low in sugar and carbs, I knew this would be a perfect Weight Watchers recipe to try. So I did a bit of research and came up with my own version of crack slaw.
I choose to use ground chicken instead of ground beef to lower the fat content, added in some broccoli slaw I had on hand and made a few tweaks to the seasoning. And I have to say, this was pretty darn good!
You could definitely play around with this and incorporate any veggies you’d like. Red bell pepper, snow peas, mushrooms are a few great options. And at just 2 Points per serving, this crack slaw recipe could be a lifesaver!
- 1 lb ground chicken breast
- 1 half of a medium head of cabbage (shredded)
- 1 10-12oz bag broccoli slaw mix
- 1 small onion (finely chopped)
- 4 cloves of garlic (minced)
- 1/2 tsp fresh grated ginger
- 1 tbsp olive oil
- 1/4 cup reduced sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp apple cider vinegar
- 1 tsp sriracha sauce
- Salt and pepper to taste
Heat olive oil over medium heat heat in a large skillet. Add in onions and saute until fragrant, 1-2 minutes. Add in chicken, garlic and ginger, and cook, while breaking up with a wooden spoon, until browned.
Remove chicken from skillet, and add in the cabbage and broccoli slaw. Cook until wilted and mostly tender, about 4-5 minutes.
Return the cooked chicken to the pan. Stir in sesame oil, soy sauce, vinegar, and sriracha. Season with salt and pepper and more sriracha as desired.