Crack Slaw

Crack Slaw


Yep, I’m posting a recipe for something that’s called Crack Slaw.  #yourewelcome

A few weeks ago on a pretty walk with my friend Melanie, she asked me if I had tried the internet phenomenon known as Crack Slaw.  Little did I know what she had introduced me to that day… just delicious!

Crack Slaw

This dish is filling, flavorful and comes together so easy!  My version has extra veggies… because that’s just who I am.  I cleaned out my fridge a bit, adding several stirfry friendly additions.  Get creative when you make it – – highly recommend the snap peas.  They add the perfect amount of crunch.

Crack Slaw

Adapted from If You Have an Egg

Serves 6


Crack Slaw

1 lb. 99% lean ground turkey

1/4 cup low sodium soy sauce

1 Tbsp. toasted sesame oil

2 tsp. Truvia (2 packets)

1 Tbsp. grated ginger

1 Tbsp. minced garlic

2 Tbsp. rice wine vinegar

1 Tbsp. Sriracha (add more, if desired)

1 package (10-15 oz) cole slaw

1 cup broccoli, chopped

1/4 sweet onion, sliced

1 cup sugar snap peas, sliced


1.  Brown the ground turkey over medium heat, breaking it into bite sized pieces.  Remove to a medium bowl, once cooked through.

Crack Slaw

2.  Heat oil in the same skillet to medium and add minced garlic and ginger.  Sautee for 2-3 minutes.  Add vinegar, sriracha, soy sauce, and truvia. Saute for one more minute.

Crack Slaw

3.  Add cabbage, broccoli, snap peas, and onion. Saute for 5-6 minutes until cabbage wilts.  Add turkey back into the pan, and stir to combine.

Crack Slaw

4.  Serve and enjoy!

Crack Slaw

Per 1 1/4 cup serving:

CAL 151; FAT 4g; SAT FAT 1g; CARBS 11g; PROT 20g; FIB 2g; SUG 4g

WW Points+: 4; WW Freestyle Smart Points: 1