You can make your own broccoli slaw, but many grocery stores have broccoli slaw with bags of shredded cabbage, coleslaw and lettuce. It’s got a brighter and bolder flavor than cabbage, and packs some extra nutrition in there. I’ve also made this recipe with a package of broccoli slaw, instead of cabbage, and I really like that version too! If you haven’t tried broccoli slaw before, it’s basically just shredded broccoli. The onion, garlic and ginger are perfect to add the flavor and give it a more Asian flavor. The cabbage adds fiber to the recipe and helped it stretch farther without adding extra ingredients or Points expense. But you could just as easily shred a head of cabbage yourself, if you’d prefer. It’s a great way to use up leftovers that you have on hand instead of buying special ingredients.įor this recipe, I used some packaged, shredded cabbage, because I’m all about making life in the kitchen faster and easier. Just stick it in the food processor and pulse it until it’s finely chopped and add it in. I’ll often have leftover roast chicken that I can use in recipes like this. Your ground chicken doesn’t have to be store bought either. You could use ground turkey breast if you happen to have that on hand. It lowers the fat content and lowers the point content. The first thing that I did was to swap out the ground beef with ground chicken breast. It earned the moniker “crack slaw” because it tastes so incredibly delicious that it’s addictive. It’s a quick and easy low stir fry recipe made with shredded cabbage and ground beef. I did some research and came up with my own version – and it’s amazing. It’s high in protein but low in sugar and carbs – so it’s perfect. Once I figured out what it was, I knew it would be an ideal low calorie recipe. It’s apparently a big deal and it’s got such an interesting name that I just had to see what it was. Have you heard of this new trend? It’s called Crack Slaw.
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