Here at Life in the Fasting Lane, we have a favorite recipe we all love and that instantly became an easy, adored, go-to favorite.
What is it? It’s crack slaw.
What is crack slaw? It’s a bacon fat, ground beef, cabbage slaw with some Asian-infusion.
We love it because it’s quick, easy, and simple, yet so incredibly delicious. To say it's a crowd pleaser is an understatement. It also makes quite a big batch that’s fantastic for meal prep. We love it hot, cold, for breakfast, for lunch and for dinner. You can’t go wrong with this slaw. We know an 11-year-old who asks for Crack Slaw by name!
2 lbs ground beef
1 tablespoon bacon fat
4 cups cabbage shredded or cut into strips (s/o to our fave food processor)
2 tablespoons fresh, grated ginger
¼ c soy sauce
1 tablespoon sesame oil
1 tablespoon dried onion
½ teaspoon salt
1 teaspoon garlic powder
Red pepper to taste
Sweetener of choice to taste
Chop or process cabbage into strips; set aside.
Combine all ingredients but cabbage, beef and bacon fat into a bowl; set aside.
Melt 1 tablespoon bacon fat in large pot; once melted add ground beef and cook until brown.
Add in remaining ingredients to pot; mix and let simmer for a few minutes.
Add in cabbage and mix well. Turn down heat, put on the lid and let cook until cabbage is tender to your liking.