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Old 04-02-2008, 09:52 AM   #1
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Whoever created crack slaw...

You rock my world! I just made some for lunch and am SOOOOOOOOOOOOOO enjoying it. Thanks!

BTW. If I made this with a pound of ground beef and a bag of cole slaw mix and ate it all in one day, you think I would gain?????? I ate about 1/2 for lunch and would like the other half for dinner when I meet up with my craft group tonight. Thanks!

Last edited by Leannemomof2girls; 04-02-2008 at 09:56 AM..
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Old 04-02-2008, 11:04 AM   #2
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I have never heard of crack slaw - but if it has burger and cabbage, I would probably lvoe it. Sounds very low carb too! Would love the recipe, if you can share! Thanks!
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Old 04-02-2008, 12:15 PM   #3
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Here is the one I found. I used cole slaw mix instead of broccoli slaw.

2 portions lean ground beef (about 1/2 lb)
1 TBSP toasted sesame oil
2 cloves garlic, minced
3 green onions, sliced
1 C broccoli slaw
1 C napa cabbage, shredded
1 TBSP lite soy sauce
Crushed red pepper flakes, to taste

1. Prepare brown rice according to its package directions

2. While the rice is cooking, in a medium skillet or wok, brown the ground beef over medium heat until no longer pink. Remove the beef from the skillet, drain and set aside.

3. Heat sesame oil in the skillet over med-high heat. Add garlic and green onions; stir-fry for 2 min. Add the broccoli slaw and cabbage; stir-fry for 2 min. Add rice and soy sauce, stir-fry for 2 min.

4. Return the cooked ground beef to skillet with rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are well combined and heated through, about 2 minutes.

5. Divide into two portions.

Of course, no rice unless you're in maintenance.
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Old 04-02-2008, 12:38 PM   #4
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Thanks for this recipe!
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Old 04-02-2008, 04:46 PM   #5
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Sounds Yum! I'll have to try that!
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Old 04-02-2008, 04:54 PM   #6
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I have eaten a whole batch in one day (lunch and dinner) and not had a problem. I just love it.

Try it with a teaspoon of that hot "chili garlic sauce" (the one with the rooster on it in the Asian aisle), it makes it that much more addictive!
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Old 04-03-2008, 11:42 AM   #7
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HAVE any ever made it w-out rice.
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Old 04-03-2008, 11:48 AM   #8
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I make it without rice all the time. Yum!
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Old 04-03-2008, 11:52 AM   #9
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I use the same recipe, with the broccoli slaw, no rice. I'm sure I've eaten the whole thing in one day too, with no issues. There's lots of salt in the soy sauce, so at worst, I've retained a little water. Sometimes I sub leftover grilled chicken for the ground beef. I've NEVER used rice in mine though, even in maintainance. It's so yummy and has so much texture from all the different veggies, it's not necessary.
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Old 04-03-2008, 11:52 AM   #10
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I'm going to have to try this sometime - I don't typically like cooked cabbage, but this sounds really good!
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Old 04-03-2008, 12:17 PM   #11
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[COLOR="Navy"]Hi. Try using cauliflower rice - I shred raw cauliflower in the food processor, and it comes out almost the same size as grains of rice - then I steam it for only 5 minutes. For this recipe I would add it during the last five minutes of cooking.

I had egg foo yung last night from the Chinese restaurant, and I put it over the faux rice and even my dh liked it - I also bought Heinz au jus, which is only 20 cal & 2 carbs per 1/2 cup and added 1 tsp low sodium soy for the gravy.
I make great "fried" rice with it, by adding the eggs, onions, a few peas (yes, just a handful ), and I buy the diced pork from the Chinese restuarant (I ask for fried rice...NO rice, just meat) and it's delicious. As long as you don't overcook the grains of cauliflower, it's close enough to the texture of real rice that I no longer miss the real thing.



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Old 04-03-2008, 07:22 PM   #12
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I've made it without rice every time. I love this recipe!

I substitute Mongolian Fire Oil for the sesame oil. It makes it delicious!
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Old 04-04-2008, 06:52 AM   #13
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yup, I didn't use the rice. My store was out of broccoli slaw, so I subbed Cole slaw mix and it was WONDERFUL! I can't wait to make this with broccoli slaw! Yummy!
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Old 04-06-2008, 07:52 AM   #14
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Quote:
Originally Posted by Purrgirl View Post
I've made it without rice every time. I love this recipe!

I substitute Mongolian Fire Oil for the sesame oil. It makes it delicious!
Please share what this is...
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Old 04-06-2008, 08:35 AM   #15
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You guys have me wanting to try this with fake vegetarian "ground meat" My dd is very allergic to sesame so I have stopped cooking with sesame oil at all, as it does go into the air - ugh I love it so much, oh well! lol!!!! I too want to know about the Mongolian fire oil as a substitute!!!!!! TY!!!!
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Old 04-14-2008, 03:07 PM   #16
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I made this tonight, everyone loved it
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Old 04-14-2008, 03:15 PM   #17
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Quote:
Originally Posted by katherinem View Post
I use the same recipe, with the broccoli slaw, no rice. I'm sure I've eaten the whole thing in one day too, with no issues. There's lots of salt in the soy sauce, so at worst, I've retained a little water. Sometimes I sub leftover grilled chicken for the ground beef. I've NEVER used rice in mine though, even in maintainance. It's so yummy and has so much texture from all the different veggies, it's not necessary.
Low sodium soy sauce.
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Old 04-14-2008, 03:26 PM   #18
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I saw "crack slaw" on the front page and had to come in to take a look, lol.

I've never seen this recipe, but it looks good.

It also looks similar to burgers I make, where I add shredded cabbage (and sometimes a few other veggies) to ground beef and cook them in patty form. Everyone has always loved them and beg for more.

I guess I'll have to call them "crack burgers" from now on!
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Old 04-14-2008, 06:50 PM   #19
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*bump* Looks like a yummy easy way to use up cabbage!
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Old 04-14-2008, 08:11 PM   #20
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Careful with chili sauces. I went to buy some (in the Asian aisle with the Rooster on the bottle) and the second ingredient is SUGAR! AAAAARRRRRGGGGGGHHHHHH! It's everywhere!! I always feel kind of tricked when I find sugar or HFCS in something I don't expect it in. It takes me forever to grocery shop because I have to read all the ingredients to make sure its safe to eat!

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Old 04-15-2008, 04:20 AM   #21
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[COLOR="RoyalBlue"]I make a pretty plain (and by plain, I mean "easy") version: 1 lb. ground beef, 1 bag shredded cabbage, 1/2 stick butter, salt plus plenty of pepper. We call it "Runza Guts" because it's what's inside a Runza.[/COLOR]
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Old 04-15-2008, 05:48 AM   #22
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I love this stuff too. I couldn't find the original recipe here, so I made what I *thought* it was, and it is absolutely delicious. Easy on the budget too.

Instead of using the bagged slaw, I shred and toss in a whole head of cabbage, about 1/2lb hamburg, 4T sesame oil, a little butter, a diced onion, a shredded carrot, and several sprinkles of Frank's Hot Sauce. DELICIOUS!

It's even better the next day--IF you have any leftovers.
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Old 04-20-2008, 03:32 PM   #23
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Quote:
Originally Posted by CJane View Post
I saw "crack slaw" on the front page and had to come in to take a look, lol.

I've never seen this recipe, but it looks good.

It also looks similar to burgers I make, where I add shredded cabbage (and sometimes a few other veggies) to ground beef and cook them in patty form. Everyone has always loved them and beg for more.

I guess I'll have to call them "crack burgers" from now on!
That is a great idea CJane and another way for me to sneak in those veggies to the kids!
Thanks everyone for sharing your tips.
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Old 04-22-2008, 09:03 AM   #24
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For my crack slaw I use

1bag broccoli or rainbow slaw
1 lb ground hamburger
1 teaspon onion powder
1 teaspoon garlic powder
1 tbsp sesame oil

Brown hambuger with powders and set aside. Stirfry the slaw until tender crisp with the sesame oil. Toss the hamburger and slaw together and season to taste with soy sauce. My family adds chili paste and garlic to taste.

I usually have to make a double batch. My dtr and son make rice and add to theirs on occasion. Often I have pre browned hamburger in the freezer and just toss theis together. It is a big hit and rarely are there leftovers.
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Old 04-23-2008, 06:46 PM   #25
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good stuff

This is really good-made this tonight and everyone loved it.
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Old 04-24-2008, 06:27 PM   #26
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Does anybody know why it's called Crack Slaw?
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Old 04-25-2008, 04:23 AM   #27
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Supposedly because it's so addictive, you can't stop eating it.
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Old 04-26-2008, 12:19 PM   #28
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thanks and my husband agrees!
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Old 04-27-2008, 03:27 PM   #29
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Last weekend my DH wanted to know why on earth I had bought a 5# bag of coleslaw mix... I made him this recipe and once we added a little bit of oyster sauce it was great and way better the second day. He has even asked me to make it again for him this week. Today I found a roasted version on Linda Sue's site. Great stuff! Linda's Low Carb Menus & Recipes
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Old 04-28-2008, 08:14 AM   #30
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I make this all the time.

1 bag broccoli slaw
1/3 head shredded cabbage
1 onion
4 cloves garlic
1 tbsp grated ginger root
1 lb ground meat (beef, turkey, chicken, pork, whatevah)
2-3 eggs, beaten
1 tsp sesame oil
1 tbsp olive oil or coconut oil (if needed)
1 Tbsp soy sauce, reduced sodium, fermented
1 tbsp sambal oelek

Sometimes I add julienned fresh snow peas and/or fresh mung bean sprouts. I also love cilantro and fresh serrano peppers julienned when I have them.
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