A deliciously quick weeknight meal that packs plenty of punch. Easily adapt the recipe with ground beef or ground chicken, or try it with 50/50 coleslaw and broccoli slaw. The original recipe is listed for Whole30 or paleo diet, so follow the link below if you’re not sure which ingredients need to be substituted.
Prep Time: 5 min. | Cook Time: 20 min. | Total Time: 25 min.
2 Tbsp sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion, diced
5 cloves garlic, minced
1 lb ground pork
1 tsp fresh grated ginger
2-3 Tbsp sriracha or chili-garlic sauce, divided
14 oz bag coleslaw mix
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1/4 tsp white pepper or black pepper
Salt, to taste
Black sesame seeds
Green parts of sliced green onions (from above)
Creamy Chili Sauce
1/4 cup mayonnaise
1-2 Tbsp sriracha, to taste
Salt, to taste
- Heat sesame oil in a large skillet and place over medium heat.
- Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
- Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
- Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
- Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and sriracha. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
- To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.