No Meat Peanut Crackslaw
Similar to our other recipes for crackslaw yet slightly different because of the peanut butter and the lack of meat, this one is a nice change of pace. Just like with the other recipes though you should feel free to adapt this peanut crackslaw recipe and make it however you prefer. If you want to use meat, go ahead, choosing from beef, pork, chicken – as long as it is ground that is fine. Check the label to make sure it is 100% meat and no fillers.
This peanut crackslaw is really simple to make. If you do want to use ground meat, cook that first, then empty it out of the wok and proceed with step 1. Add the meat back in the end and stir until warmed through. About 7 oz of meat is good. You can add that without changing the rest of the ingredients although you might need a splash more of oil. Add the carbs from the meat to ensure the carb count is right.
Crackslaw with Peanut Butter
When I make peanut crackslaw, I love to throw in plenty of Tabasco sauce but you can use any kind of hot sauce, or even chili powder or sliced jalapenos if you prefer. Some people like more heat than others so add just a little and offer extra hot sauce on the side if you think some people wants theirs on the spicier side.
Use red cabbage or white (green) cabbage. Either will work although the red looks especially appealing.
Because this is a no meat low carb dish and the meat is replaced with vegetables the carb count is slightly higher because vegetables have carbs and meat doesn’t, but if you want to add meat just go ahead and tweak the carb count for your own version of this peanut crackslaw recipe.
Even if you’re on Atkins induction though and trying to stick to 20 carbs a day, this is 10 carbs or even less if you do swap some of the veggies for meat, so you still have half your day’s allowance to ‘spend’ on breakfast and lunch. And this peanut crackslaw is filling as well. Serve this by itself then follow up with a dish of sugar-free jello and a splash of heavy cream, you will certainly feel sated. This reheats well the following day so even if you’re just cooking for 2, you can keep it in the refrigerator for up to 4 days.
- 10 chopped mushrooms
- 2 chopped green onions
- 7 oz shredded cabbage
- 1 chopped red bell pepper
- 3 inches chopped zucchini
- 7 oz chopped carrot
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon white wine vinegar
- ½ teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 tablespoon peanut butter
- Hot sauce, salt and black pepper, to taste
- Cilantro, for garnish (optional)
- Heat the vegetable oil and sesame oil in a wok or skillet.
- Stir fry the mushrooms, green onion, cabbage, bell pepper, zucchini and carrot until tender.
- Stir in everything else except the cilantro.
- Cook for a couple of minutes, stirring to mix the ingredients and blend the flavors.
- Taste the mixture and season again if necessary.
- Serve garnished with cilantro if you want.