This is the perfect dish for you egg roll lovers who are following a low carb or ketogenic protocol and don’t want to blow all your carbs in one sitting! It is delicious and full of fiber and health building micronutrients!
INGREDIENTS (makes 3-4 servings)
- 1 pound ground pork (pasture raised, no antibiotics or added hormones)
- 2 tablespoons sesame oil
- 1/2 cup red onion diced
- 5 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon sriracha
- 14 ounce bag coleslaw mix
- 3 tablespoons coconut aminos or soy sauce
- 1 tablespoon rice wine vinegar
- Ground black pepper to taste
- Salt to taste
Heat sesame oil in a large skillet and place over medium heat.
Add diced red onion and garlic and sauté, stirring frequently, until the red onion begins to soften, about 5 minutes.
Add ground pork, grated ginger, and 1 tablespoon sriracha; cook until pork is browned and cooked through.
Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, pepper and salt, to taste, and combine well. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Spoon into bowls. As an option for a topping, mix 1/4 avocado oil mayonnaise with desired amount of sriracha and drizzle over egg roll in a bowl!