Step 1Prepare 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).
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Step 1Prepare 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).
Step 2Place minced garlic in a skillet greased with avocado oil (or ghee). Cook for a minute until fragrant.
Step 3Add ground beef (or you can use 5% ground pork). Use a spatula to break into pieces.
Step 4Cook 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.
Step 5Mix in the coconut aminos and Sriracha and lime (or lemon) juice.
Step 6Cook 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.
Step 7To serve, sprinkle with spring onion and sesame seeds.
Step 8To 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.