I know I should start calling it something else, but Crackslaw has just stuck… because it’s so damn addictive. I post various versions month after month on my Whatcha Eatin’ There, Heather posts (fret not, February’s edition will be posted very soon), and this Indian-inspired version has easily taken over top spot in my crackslaw repertoire.
When I started making crackslaw, I would shred my own cabbage. But c’mon… that’s plain tedious. I then used a couple of coleslaw mixes and they were alright. Then I came across these babies at the Superstore a couple of months ago and my life changed forever. The PC Kale Slaw (shredded green and red cabbage, broccoli, cauliflower and Brussels sprouts) is my favourite of the two for this recipe, but the PC Beet Slaw (shredded broccoli and carrots, angel hair-cut green cabbage and shredded kale, and featuring the mild sweetness of shredded golden beets) is also fantastic. What I didn’t know is that these are brand new products and are actually featured ‘Must Try’ items in this spring’s PC Insiders Collection. I’ll be sharing more of the collection with you here soon, but decided to give these two products a post of their very own because I love them so much, and you deserve, finally, my crackslaw recipe.
My Indian-Inspired Crackslaw – serves 4 (or 2 hungry souls like the Mr. and I)
- 1 lb medium ground beef (grass-fed preferable for those awesome Omega-3s)
- 1 bag PC Kale Slaw (found in the fresh, bagged salad section)
- 2 tbsp curry powder
- 1 clove garlic, minced
- 1 tbsp Tamari or soy sauce
- Salt and pepper to taste
In a large skillet, brown the ground beef with the garlic and curry powder. Add in the entire bag of kale slaw and carefully toss to combine.
At this point, I’ll usually add about 2 tbsp of water, cover the pan and let the veggies cook down. Once it’s somewhat wilted and more managable in the skillet, add the Tamari and season to taste. Once the veggies are added, you are looking at about 5 minutes, tops.
That’s it! I normally add a tbsp of either mayo, sour cream or Greek yogurt to the top, along with a bit of sriracha (PC also makes a tasty Sriracha Mayo that would fit the bill perfectly!).
This is so good! It’s very low carb, but I am confident anyone would love it. There’s something about the beef/cabbage blend that screams ‘comfort food’. According to my calculations from My Fitness Pal, half of the whole skillet is about 450 calories, less any toppings – so it’s great bang for your caloric buck.
Pro-tip >> Since the Kale and Beet Slaws are in the fresh section, it’s not uncommon to find a 50% off package in the mix. GO FOR IT! It’s being cooked down anyway so save yourself some coin.
Have you ever tried crackslaw? I really hope you’ll give it ago, it’s super quick AND super healthy! If you have any great spins of your own, let me know in comments. Even though this is my current favourite, I’m easily swayed.
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Disclosure: President’s Choice has been awesome enough over the years to let me try out many new products on the house, and they’ve done so again this season… that doesn’t sway my opinions on them though – opinions are always my own.