Keto Crack Slaw - Egg Roll in a Bowl

Name: Keto Crack Slaw - Egg Roll in a Bowl
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tbsp virgin avocado oil or ghee (30 ml); 2 cloves garlic, minced; 500 g ground beef or ground pork (1.1 lb) - I used 5% fat; 500 g coleslaw mix (1.1 lb); ¼ cup coconut aminos or tamari sauce (60 ml); 1 tbsp Sriracha sauce (15 ml); 2 tbsp fresh lime or lemon juice (30 ml); sea salt and pepper, to taste; 1 tbsp toasted sesame oil; 4 small spring onions, sliced (40 g/ 1.4 oz); 2 tsp sesame seeds, to serve

Martina SlajerovaUpdated 1 January 2026★★★★★4.6 (69 ratings)

Ready in 20m
7.6 g net carbs
462 kcal
Serves 4

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Keto Crack Slaw - Egg Roll in a Bowl (low-carb, dairy-free, gluten-free)

You may be wondering why people call this dish “Crack Slaw.” Once you try it, you’ll get it — it’s just as addictive as the name suggests. This Egg Roll in a Bowl takes everything you love about classic egg rolls, skips the wrapper, and turns it into a quick low-carb stir fry. It’s one of those meals I make on repeat because it’s easy, full of flavor, and cooked in just one skillet.

Think of it as your favorite American Chinese takeout, only lighter — no deep-frying, no carbs from wrappers, and ready in under 20 minutes. Perfect for weeknights or meal prep.

Why This Recipe Works

All the flavor, none of the wrapper – You get the taste of classic egg rolls without the carbs from pastry or frying.
One-pan cooking – Everything comes together in a single skillet, so cleanup is minimal.
Under 20 minutes start to finish – A fast dinner that’s doable even on busy nights.
Flexible protein – Works with beef, pork, chicken, or turkey.
Meal-prep friendly – Stores well in the fridge for quick lunches or dinners during the week.

Ingredients & Swaps

To make this Keto Egg Roll in a Bowl, you only need a handful of simple ingredients:

Ground meat – Beef, pork, chicken, or turkey all work. Leaner cuts keep it lighter, fattier cuts make it more filling.
Garlic – Fresh cloves are best, but garlic powder can stand in if needed.
Coleslaw mix – A quick shortcut of shredded cabbage and carrot. You can shred your own mix at home if preferred (that is what I do).
Coconut aminos or tamari – Adds savory, salty depth. Soy sauce works if you don’t need it gluten-free.
Sriracha sauce – Brings heat and tang. Homemade or store-bought both work. I make my own Fermented Sriracha Sauce)
Lime or lemon juice – Adds a touch of acidity to balance the flavors.
Avocado oil – Neutral, high-heat oil for cooking. Olive oil, coconut oil, ghee, or duck fat are fine alternatives.
Toasted sesame oil – Stirred in at the end for nutty flavor.
Sesame seeds – Sprinkled on top before serving.
Spring onion or herbs – Use spring onion, cilantro, or parsley as a fresh garnish.

Homemade Coleslaw Mix

If you can’t get a ready-made coleslaw mix, just make your own. Combine shredded green or white cabbage with some red cabbage and a little carrot. Don't worry, one small carrot isn't going to stall your progress in any way.

To make your own coleslaw mix, combine the following ingredients:

350 g (12 oz) green or white cabbage – thinly shredded
120 g (4 oz) red cabbage – thinly shredded
30 g (1 oz) carrot – julienned or shredded

Little Tricks for the Best Egg Roll in a Bowl

Chop everything first – This stir fry moves fast, so have your cabbage, carrot, and aromatics prepped before the pan gets hot.
Don’t skimp on heat – Use medium-high heat to brown the meat and keep the cabbage from steaming.
Cook in batches if needed – If your skillet is small, cook the meat first, remove it, then stir fry the veggies so they stay crisp.
Add sesame oil at the end – Stir it in off the heat so the flavor doesn’t burn off.
Taste before serving – Adjust with more lime, coconut aminos, or a drizzle of Sriracha to get the balance you like.

Storage & Reheating

Let your Egg Roll in a Bowl cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or oil, or warm it in the microwave until hot. You can add the spring onion and sesame seeds either before storing or sprinkle them on fresh when reheating.

Similar Recipes You Will Love

If this Ginger Chili Chicken Stir Fry is your kind of weeknight dinner, you’ll want to try these other quick and flavorful low-carb recipes too:

Step-by-step

Prepare all of the ingredients. If you're making your own coleslaw mix, combine shredded green or white cabbage with some red cabbage and 1 small julienned carrot (you'll need a total of 500 g/1.1 lb coleslaw mix).
Place minced garlic in a skillet greased with avocado oil (or ghee). Cook for a minute until fragrant.
Add ground beef (or you can use 5% ground pork). Use a spatula to break into pieces.
Cook on medium-high for 5 to 8 minutes until browned. Add the coleslaw mix. At first this will seem like a lot but the cabbage will cook down. Using tongs, toss while cooking.
Mix in the coconut aminos and Sriracha and lime (or lemon) juice.
Cook for about 10 minutes or until the cabbage is crisp tender. Take off the heat and stir in the sesame oil. Optionally, season with salt and pepper to taste.
To serve, sprinkle with spring onion and sesame seeds.
To store, let it cool down and refrigerate for up to 4 days. Reheat before serving. You can stir in the spring onion and sesame seeds before placing in the fridge or add it just before serving.

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