A Whole30, Keto, Paleo, low carb recipe! What’s even better? It actually tastes good. A great way to eat cabbage for all of us that need to find a better tasting way to eat more greens.

Egg roll in a bowl is a simple and healthy recipe that is filling and satisfying. If you’re not currently dieting, try your favorite Asian dipping sauce on top and taste the rainbow.

Tips for this recipe:

• If you aren’t a fan of creamy chili sauce (that turns out a bit spicy) whip up some white sauce and throw it on top! White sauce pairs well with this recipe and you can keep the left over on hand for the future.
• Like things saucy? Add extra soy sauce and vinegar. Don’t go over board or your egg roll bowl will turn into cabbage soup.

Recipe:

Egg Roll in a Bowl

For the original recipe click here.

Ingredients:

2 tablespoons sesame oil

6 sliced green onions

1/2 cup red onion (skip for Keto)

5 cloves minced garlic

1 pound ground pork

1 teaspoon fresh grated ginger

1 tablespoon sriracha or hot sauce

14 ounce bag coleslaw mix

3 tablespoons coconut aminos (or soy sauce)

1 tablespoon rice wine vinegar

1/8 – 1/4 teaspoon white pepper

Salt

Black sesame seeds for garnish

Sliced green onion

Creamy Chili Sauce:

1/4 cup mayonnaise

1 – 2 tablespoons sriracha or hot sauce

Salt

Instructions:

1. Heat sesame oil in large skillet over medium heat. Add white parts of green onions, diced red onion, and garlic and sauté until red onion begins to soften (5 minutes). Stir frequently.
2. Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce. Cook until pork is browned and broken up (7 – 10 minutes).
3. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt to taste. Stir until well combined. Cook until cabbage is tender (5 minutes).
4. Whisk together creamy chili sauce ingredients. Set aside.
5. Garnish with green onion and black sesame seeds.

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