Classic Crack Slaw Recipe

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Crack slaw is one of those dinners I’ve made again and again because it takes very little effort and you can change it around depending on what you have in the fridge. This classic crack slaw recipe combines ground beef, cabbage, garlic, ginger, soy sauce and sesame oil in one skillet, with hot sauce for as much heat as you like.

If you’ve seen the name written as crackslaw, that’s the same dish. You’ll also see similar recipes called egg roll in a bowl, using ground meat, cabbage and Asian-inspired seasonings cooked together without an egg roll wrapper.

I’ve made all kinds of crack slaw over the years, using different meats, veggies and seasonings, but this ground beef recipe is the one to start with if you’ve never tried it. It cooks quickly, uses everyday ingredients and makes a filling low-carb dinner.

Classic Crack Slaw at a Glance

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Cuisine: Asian-inspired
Main ingredients: Ground beef, cabbage, garlic, ginger and soy sauce
Best cooking method: Skillet
Storage: Refrigerate for 3 to 4 days or freeze for longer storage

Why You’ll Love This Crack Slaw Recipe

It’s quick to make: The whole dish takes about 25 minutes including prep.
Everything cooks in one skillet: Brown the beef, cook the cabbage mixture and combine everything in the same pan.
You can adjust the heat: Keep the hot sauce fairly restrained in the skillet and put more on the table for anyone who wants it spicier.
It’s easy to vary: I’ve made crack slaw with several different meats and vegetables over the years, so the basic recipe is very forgiving.
It reheats well: I often make extra so I have some for lunch the following day.

What is Crack Slaw?

Crack slaw is a skillet dish made with ground meat and shredded cabbage or coleslaw mix, usually seasoned with ingredients such as soy sauce, sesame oil, garlic, ginger and hot sauce. It’s popular in low-carb and keto cooking because it combines meat and cabbage without the starchy egg roll wrapper used for a traditional egg roll.

You’ll sometimes see it called egg roll in a bowl, although recipes vary quite a bit. Some use pork, turkey or chicken instead of beef, while others add extra vegetables or change the sauce. “Crackslaw” is also still used as a one-word spelling.

Why is It Called Crack Slaw?

The usual explanation is that the name came from people describing the dish as so good they found it hard to stop eating. The exact origin of the nickname is difficult to pin down.

Crack Slaw Ingredients

Ground beef: This is the meat in my classic recipe. I used 70/30 ground beef, which is quite fatty, so drain off excess rendered fat after browning if necessary. Break it up well as it cooks so it mixes evenly through the cabbage.
Coleslaw mix or shredded cabbage: A bag of coleslaw mix saves prep time and usually gives you a combination of cabbage and carrot. Plain shredded cabbage works too.
Toasted sesame oil: This gives the dish its distinctive toasted-sesame flavor.
Soy sauce: I’ve used both regular soy sauce and tamari. Tamari is good if you need a wheat-free option, although you should always check the label if gluten is a concern.
Garlic and ginger: Fresh ginger is good, although I’ve also made this using a pinch of ground ginger. I like to keep fresh ginger in the freezer and grate it while it’s still frozen.
Green onions: These cook with the cabbage and add a mild onion flavor throughout the dish.
Hot sauce: I used about ½ teaspoon. I’d say that’s a good amount to start with, then you can always add more at the table if you like a hotter crack slaw.
White vinegar: This adds acidity to the sauce. Rice vinegar is another option if that’s what you have.
Artificial sweetener: I only used a little, as the aim is to round out the salty, spicy sauce rather than make the dish taste sweet. The amount you need depends on the brand/type of sweetener you’re using.

How to Make Crack Slaw

Start by browning the ground beef in a large skillet and seasoning it with salt and black pepper. Remove it once it’s cooked, then use the same skillet for the sesame oil, garlic, green onions and cabbage. Once the cabbage is tender, stir in the soy sauce, hot sauce, sweetener, ginger and vinegar. Return the beef to the skillet and mix everything together thoroughly. That’s all there is to it.

Top Tips

Don’t overcook the cabbage: I like it tender rather than completely soft, so start checking it before it loses all its texture.
Drain the beef if necessary: Some ground beef releases much more fat than others. If there’s a lot in the skillet after browning, drain off the excess before continuing. This is optional though.
Adjust the hot sauce at the end: It’s easier to add more heat than take it out, especially if several people are eating.
Taste before adding extra salt: Soy sauce already contributes quite a lot of saltiness.
Use a large skillet: Give yourself enough room to stir the cabbage and combine everything evenly.

Some Variations

Once you’ve made the basic beef crack slaw, it’s easy to experiment. Ground pork, chicken or turkey can all be used in this style of dish, and I’ve also made vegetarian versions. Cooking times can differ slightly depending on the protein you choose, so make sure poultry in particular is completely cooked.

Mushrooms and bell peppers are easy vegetables to add. If you want to change the seasonings more substantially, I also have a Mexican crack slaw as well as several other versions using different meats and flavor combinations.

Is Crack Slaw Keto?

Crack slaw is popular in low-carb and keto cooking because the recipe is based on meat and cabbage rather than a starchy wrapper. The exact carbohydrate count depends on the coleslaw mix, soy sauce, hot sauce and sweetener you use, so check the labels if you track net carbs closely.

Serving Suggestions

I’m quite happy eating crack slaw by itself because the beef and vegetables make it a filling meal. If you want something with it while keeping the meal low carb, cauliflower rice is tasty with the soy, ginger and sesame flavors.

If carbs aren’t an issue, plain steamed rice is another obvious choice because it soaks up the sauce without competing with the seasonings.

Handy Equipment

12-inch skillet: A large skillet gives the beef and cabbage enough room to cook and makes it easier to stir everything together.
Large wooden spoon: Use this to break up the ground beef and stir the cabbage and seasonings.
Chef’s knife: Ideal for chopping the garlic, ginger and green onions.
Cutting board: A medium or large board gives you enough room to prep the garlic, ginger and green onions.
Measuring spoons: These are good for measuring out the sesame oil, vinegar, ginger, hot sauce and sweetener.

A bowl of crackslaw with a text overlay saying "Classic Crack Slaw".

How to Store

Transfer leftover crack slaw to a shallow airtight container and refrigerate it within 2 hours of cooking. Cooked leftovers can be kept in the refrigerator for 3 to 4 days. Reheat only the amount you need until it reaches 165°F (74°C).

I usually reheat mine in the microwave with a small splash of soy sauce if it seems a little dry. You can also warm it in a skillet over medium heat, stirring regularly.

Crack slaw can be frozen, although the cabbage will be softer after thawing. Cool it promptly, freeze it in an airtight container and thaw it in the refrigerator before reheating. Cooked ground beef dishes maintain their best freezer quality for 2 to 3 months.

Classic Crack Slaw FAQs

Does crack slaw contain egg?

No. This recipe doesn’t contain egg. The egg roll in a bowl name refers to a similar style of filling served without an egg roll wrapper, not to egg being an ingredient. But you can add egg for more protein if you like.

Why is my crack slaw watery?

Cabbage releases water as it cooks. Use a wide skillet, cook uncovered and avoid crowding the pan. If liquid collects, keep cooking and stirring until the excess moisture cooks off.

Can I leave out the artificial sweetener?

Yes. The small amount of sweetener only affects the flavor, so leaving it out won’t change how the dish cooks.

How can I make crack slaw gluten-free?

Use a certified gluten-free tamari instead of standard soy sauce and check the labels on the hot sauce and sweetener as well.

Can I double the recipe?

Yes, although you’ll need a very large skillet or two pans. Crowding too much cabbage into one skillet makes it more likely to steam and release excess liquid.

Victoria Haneveer