Mexican Crack Slaw
A south of the border take on the classic crackslaw recipe, this Mexican low carb recipe is packed with all the flavors you love, plus more, for a delicious finish.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Low Carb
- Cuisine: Mexican
Ingredients
Scale
- 1 pound (450g) ground beef
- 1/2 sliced yellow, red or white onion
- 6 oz (170g) matchstick-cut carrots
- 2 minced garlic cloves
- 1/4 teaspoon sweetner (Splenda, for example)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 tablespoons olive or vegetable oil
- 4 oz (115g) shredded cabbage
- 4 oz (115g) matchstick cut red bell pepper
- Lime juice, to taste
- Hot sauce, to taste
- Salt and black pepper, to taste
- Fresh cilantro, to serve (optional)
- Grated cheese, to serve (optional)
- Avocado slices, to serve (optional)
- Sour cream, to serve (optional)
Instructions
- Brown the ground beef in a big pan, and then season it with salt and black pepper to taste.
- Remove the cooked meat from the pot and set aside.
- Drain off the fat if you want.
- Heat up the oil and sauté the garlic, onions, carrots, red bell pepper and cabbage in there until the vegetables are cooked to the desired tenderness.
- Stir in the sweetener, cumin, oregano, lime juice and hot sauce, and mix well.
- Add the ground beef back in and mix well to combine.
- Taste and add more of anything it needs.
- Serve with grated or shredded cheese, if liked, avocado, if liked, and hot sauce and lime wedges on the table for people who want to add more.
- Fresh cilantro leaves sprinkled over this dish works very nicely too, if you have those.
Notes
The above amounts are based on the basic dish without the optional extras. If you are adding avocado, cheese or other ingredients then you might need to add more calories/carbs to the total, if you are counting your carb intake.
Nutrition
- Calories: 350
- Fat: 25g
- Carbohydrates: 6g
- Protein: 23g