This one is super simple, low carb and pretty inexpensive to make.

Keep it mild and add some egg noodles for the kiddies so you don't have to make 2 separate dinners!


  • 1 tablespoon canola oil

  • 4 cloves garlic, minced, or more to taste

  • 1 tablespoon minced fresh ginger

  • 500g ground beef

  • 1/2 head white cabbage, shredded

  • 1/2 head red cabbage, shredded

  • 2 large carrots, peeled and cut into thin strips

  • 1 red capsicum, cut into very thin strips

  • 1/2 cup reduced-sodium soy sauce

  • 2 tablespoons sesame oil

  • salt and ground black pepper to taste

  • 2 tablespoons chopped fresh cilantro, or to taste

  • 1 lime wedge

  • (add a dash of sriracha or other hot sauce to your own bowl at the end if you like it spicy!)


  1. Heat canola oil in a very large pan or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes.

  2. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

  3. Push ground beef to 1 side of pan and add white cabbage, red cabbage, carrots, and red capsicum. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.

  4. Stir soy sauce and sesame oil until well mixed; season with salt and pepper.

  5. Serve slaw with fresh cilantro, lime wedge, and hot sauce to taste.

Recipe from

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