Spicy Veal Crackslaw with Mushrooms

I spotted some ground veal in the grocery store last week and, since I had never tried it before, decided to use it to make veal crackslaw. I am always looking for new ideas. Crackslaw is always good but I can get bored with beef at times.

You can use any kind of ground meat to make crackslaw and I like veal escalope, so I thought why not see how ground veal works out? I combined the veal with mushrooms and other veggies, as well as all the Asian seasonings crackslaw is famed for, and the results were impressive. I really liked it!

As well as the veal, I used a package of sliced veggies including mushrooms and leeks, to make this veal crackslaw,  and you can either do similar or prepare vegetables from fresh.

I usually use shredded cabbage or a coleslaw mix but the mushroom mix also works well with the Asian flavors. In my local supermarket you can grab these on offer sometimes.

What Type of Veggies to Add

They might have a 35% off or they will do 2 for the price of 1 or whatever, and it makes sense. Even though I like to use fresh veggies, sometimes using bagged sliced veggies is also OK, especially if you are in a rush, since veggies (bagged or otherwise) are better than no veggies at all, right? Throw them all into this veal crackslaw and enjoy the variety.Ground Veal

Package of Sliced VeggiesI also had a block of ground veal which I spotted in the Jumbo FoodMarkt (apparently the biggest supermarket in the Netherlands, although they don’t seem to sell canned green chilies or corn tortillas, or at least they didn’t have them on Saturday when I was making chicken enchiladas for my stepson!)

Anyway they did have this veal mince so I grabbed it and briefly considered meatballs before I thought… crackslaw!!! Perfect idea.

Any kind of ground meat can be used so why not make veal crackslaw? I assumed it would just taste like the veal escalopes I cook sometimes and yes it did.

So I had my veal and I had my mushroom mix and those of course are the staple ingredients in crackslaw. You need some kind of protein and some kind of veggies, and then it is just a case of gathering the typical crackslaw flavorings or, at least, some of them.

Go Ahead and Adapt the Recipe

Veal crackslaw, and actually any variety, is very much about adaptation so if you are missing an ingredient or two, you can substitute other ingredients and still end up making something delicious.

Mushroom MixGreen onions are lovely in veal crackslaw and although I have used yellow, white, red and even sweet onions to make it, I do like green onions instead and if I have them then I use them. I like the color they give and the flavor too.

I also prefer fresh garlic over the powdered kind (although Green Onionsthat does make a mean ranch dressing!) and I usually cut mine finely rather than crushing or pressing it. Just personal preference again but I like to cut garlic into very fine slivers. Yum yum!

As for flavoring this tasty dish, I enjoy using hot sauce, soy sauce, ginger (fresh grated is good but I’m happy with the ground kind and I love it so I use extra), a splash of white wine vinegar, sesame oil, some salt and black pepper, and of course Splenda.

I also have Erithrytol but Splenda adds a nice sweetness and the taste doesn’t cook out, so I usually just add about a teaspoon of that, since it works nicely and is pretty much calorie and carb free. I also have liquid Splenda which is totally calorie and carb free (the carbs come from the agents which keep the granules separated in the powdered kind).

If I am in dire need of a carb-free meal then the liquid stuff gets used, else I am trying to use up the powders since I have so much of them.

ErithrytolWhat’s Next?

Right, back on topic….so once you have browned your veal, you need to drain the fat off in a sieve. Fat is fine if you’re watching carbs but I prefer to drain it off, so use a sieve or colander if that sounds like you too. Drain off that fat, then add some salt and pepper.Stir the Mixture

Then you can saute your garlic, onion and vegetables in some oil (leave the meat in the sieve) and then add back the meat as well as your seasonings.

Use a wooden spoon to stir the veal crackslaw mixture and keep the heat medium. Keep everything moving.

You don’t want anything to stick. When the veggies are tender (or al dente if you’d rather) and everything is hot and the flavor is good, it’s time to serve this feast. Bon appetit!

Veal Crackslaw
This recipe combines ground veal with mushrooms, leeks, garlic, ginger and more, to result in the dish you know only too well as crackslaw. Veal is lighter in flavor than beef and offers a slightly different flavor in this low carb dinner.
Cuisine: Chinese
Recipe type: Low Carb
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • ½ lb (225g) ground veal
  • 1 tablespoon sesame oil
  • 1 tablespoon olive or peanut oil
  • 2 finely sliced garlic clove
  • 2 sliced green onions
  • ¼ teaspoon Splenda
  • 7 oz (200g) bagged prepared mixed veg (I used mushrooms, red onion and leek)
  • 2 tablespoons soy sauce (Tamari is OK too)
  • Splash of white wine vinegar
  • ½ teaspoon ground ginger
  • Salt and black pepper, to taste
  • ¼ teaspoon hot sauce
  1. Brown the veal in a skillet.
  2. Remove the meat from the skillet and drain it then set it to one side, grinding in some salt and pepper.
  3. Heat the sesame oil and olive or peanut oil in the same skillet, and sauté the vegetables with the garlic and green onions until the veggies are cooked to al dente (cooked but with a bit of crunch still).
  4. Stir in the vinegar, soy sauce, Splenda, hot sauce and ginger. Also add any other seasonings you want to add at this point.
  5. Add the cooked veal back in and mix well to combine.
  6. Taste and add more Tabasco, vinegar, soy sauce, sweetener or anything else you think it lacks.
  7. Serve hot and enjoy the lovely flavor!
Carbs: .... well about 4.5g but it really depends which veggies you use! I'd prefer you to work it out yourself than give you the wrong figure.
Nutrition Information
Carbohydrates: 4.5g


Some More Hot Content For You

Other Posts You Might Like
  • Baked Alaska with Caramel SauceBaked Alaska Recipe with Caramel Sauce
    This baked Alaska recipe with caramel sauce is one of my favorite desserts, teaming delicious, refreshing ice cream with perfect meringue. Here we are serving the baked Alaska with caramel sauce to make the dessert even more decadent. This dessert is served cold, and the meringue completely covers the ice cream inside, making it look like a big iceberg, hence the name. Although you can make individual baked Alaska desserts, we like to make one big ones, using a small ready-made chocolate sponge cake, topping that with 2 kinds of ice cream, and then adding the sweet, sticky meringue mixture. I bet you can’t wait to try this baked Alaska .....
  • Anchovy Wrapped OlivesAnchovy Wrapped Olives
    This anchovy wrapped olives recipe is very simple and shows you how to make anchovy wrapped olives.  The recipe is perhaps one of the simplest you have seen, since you only need two different ingredients to make it, and this basic salty snack is beautiful whether you enjoy it with a cold beer, a glass of wine, a soft drink or even a warm beverage. Anchovies are salty, fishy and have an interesting texture, while olives are smooth, soft and the pimento filling is somewhat sweet. Anchovy Wrapped Olives: Making Your Own When paired, these two ingredients offer a beautiful savory flavor and a wonderful balance. These anchovy wrapped olives are .....
  • History of the Toilet
    Toilet history may not seem appealing; however, you will be amazed how interesting this subject can be when you begin to learn all the fascinating facts about the history of the toilet. Millions of people take the marvel of modern day toilets for granted, and it is hard to imagine a time without this basic convenience. Modern day plumbing and sanitation systems have ensured that a huge majority of people own a toilet. Prior to the invention of the modern flush toilets, which are seen in households today, the waste would have been disposed of through the use of chamber pots. These were filled and taken outside to the outhouses to dispose of, .....
  • Ruby’s Copycat Peanut Butter Wolf Cocktail
    I first tried this gorgeous peanut butter wolf cocktail at Ruby Burgers in Queen Street, Exeter, currently my favorite American diner style restaurant in England! Although I don’t know the exact recipe they use, I have a copycat recipe for peanut butter wolf cocktail here which tastes very similar if you wish to recreate the flavor of this cocktail in your own home. It’s not the healthiest beverage but hey, festive times are a-coming and it’s always worth having a cocktail recipe like this up your sleeve! And consider trying my copycat version of their hoisin duck brioche too! Delicious Ingredients for Peanut Butter Wolf .....
  • Ploughman's Lunch RecipeTraditional English Ploughman’s Lunch
    A ploughman’s lunch is a wonderful treat, best enjoyed in the beer garden of an old country pub, with a cold pint of cider or real ale. You can order a traditional English ploughman’s lunch in many English pubs, and you’ll never be disappointed. Dating back to the 1930s, a traditional English ploughman’s lunch is comprised of crusty bread and butter, English cheese, pickled onions, pickles and chutney, and it might also include ham, apple, radishes, hard-boiled eggs or Scotch eggs, celery, cherry tomatoes, and other cold ingredients. Now you know why a traditional English ploughman’s lunch is so good. Farm .....
  • Dipping Sauce for WontonsCrab Rangoon Wontons Made with Gyoza Wrappers
    I had a problem a couple days back. I was in the mood for crispy wontons and having recently bought a deep fat fryer and knowing I had some wonton skins in the freezer, I didn’t think anything could go wrong. However, the wonton wrappers were broken! I still fancied some crab rangoon wontons though. Can you use gyoza wrappers for wontons, I wondered. Would crab rangoon wontons made with gyoza wrappers actually work? Only one way to find out! Making Wontons with Gyoza Skins Gyoza wrappers are round not square and they are thicker than wonton wrappers. When I make gyoza I usually steam them or make potstickers so I was not sure how they .....
  • Authentic Spanish Omelet Recipe
    Spanish omelet, or tortilla espanola as it is also known, is a combination of potatoes and eggs, giving you not only a ton of flavor, but also a protein and energy boost. You can eat a Spanish omelet recipe hot, chilled or at room temperature. I Love This Spanish Omelet Recipe! When I lived in the Canaries and mainland Spain, a Spanish omelet recipe was one of my favorite tapas, and sometimes I would indulge in a Spanish omelet sandwich in crusty bread with aioli (garlic mayonnaise) and a touch of ketchup too. Oh – and a slice of cheese. Now that was a real treat! The main ingredients you need to make tortilla espanola are eggs and .....
  • Chilled Cherry Soup RecipeChilled Cherry Soup Recipe
    The following chilled cherry soup recipe features lemon and cinnamon to highlight the wonderful cherry flavor and lend a gourmet touch to this soup, while the flour thickens it up a bit and the sour cream adds a nice tang. A Starter or a Dessert This chilled cherry soup recipe would be excellent served as a starter recipe or for dessert, whichever you like. It is light enough not to fill people too much before their main course, which is always something you want from starters. What is the point of filling people up so much they don’t want their main course! You won’t have that problem here. The chilled cherry soup recipe is .....
  • Easy Roasted Nuts RecipeHoney Roasted Nuts with Rosemary
    If you are looking for an amazing snack, consider this honey roasted nuts with rosemary recipe. You can use any kind of nuts you want, maybe just walnuts or cashews, or a selection of your favorites. Just choose plain ones, not the spiced, salted or already-roasted kind. Walnuts work really well in this honey roasted nuts with rosemary recipe, or you might want to use different ones so people can take a peek and pick out their favorite ones. Make a big batch of this (perhaps double the recipe) if you have a crowd coming over, because the roasted nuts keep for up to a week in an airtight container. The first thing to do when making honey .....
  • Dipping Sauce for WontonsA Great Dipping Sauce for Wontons
    Many people are eager to start making the best and most easy wonton recipes but wait – what are you going to serve with the wontons? If you are serving them in soup then that is one thing but if not, you might like to serve a wonton dipping sauce on the side, to dip your steamed, baked or fried wontons into. You are going to need a tasty dipping sauce for wontons. A wonton dipping sauce can be something out of a bottle such as soy sauce, oyster sauce or chili sauce, or it can be something you make yourself. Consider the wonton filling when thinking about what type of wonton dipping sauce to prepare. Examples of a Good Dipping Sauce for .....

Tasty Query - recipes search engine