One of the low-carb recipes I recently tried was ” ‘Crack’ Slaw” and I had to adapt it from this recipe (known as ‘Crack’ Slaw in the interwebs) to suit my taste buds. I may have mentioned in the past, I never seem to follow a recipe and its rare that when I make something again I do it the same way twice – unless I remember to write it down. I have gotten better over the years about making notes in my cookbooks. (sticky notes are great!)
I used 1 small pack of premade coleslaw mix which was cabbage and carrots.
First I cooked the hamburger with some pepper, onion powder and garlic powder. I stay away from as many salt based products as possible. Once that was cooking, in another pan I added some cooking spray and lemon juice. I like my vegetables with a little crunch, so your cooking style here can change. When my ground beef was done I added it to the cabbage mixture.
Topped it off with a pretty salad (organic). Pretty darn good.
The recipe has been updated with optional ways I have made it.
- 1 package premade coleslaw mix
- 1 pound hamburger
- salt free seasoning
- diced fresh onion or onion power
- diced fresh garlic or garlic powder
- squeeze a fresh lemon or lemon juice
- cooking spray
- In one pan begin cooking the hamburger on low to medium heat.
- Add the salt free seasoning, pepper, garlic powder and onion powder to taste.
- In another pan add cooking spray.
- Add the coleslaw mix and lemon juice. Cook on very low.
- Drain grease from hamburger mixture and add to coleslaw mix.
- Cook until desired tenderness of vegetables.
- Season to taste.