Description
This low-carb egg roll in a bowl is a quick, one-skillet meal that delivers all the savory flavor of a traditional egg roll without the wrapper. It’s wholesome, easy to make, and perfect for busy weeknights.
Ingredients
- 1 pound ground chicken or turkey sausage
- 7 cups coleslaw mix (shredded green cabbage and carrots)
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon freshly grated ginger or ground ginger
- 1 teaspoon garlic powder
- 1/2 cup green onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon red pepper flakes (optional, for heat)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken or turkey sausage and cook, breaking it apart with a spatula, until fully cooked and no longer pink, about 6 to 8 minutes.
- Stir in the coleslaw mix, garlic powder, ginger, and soy sauce or coconut aminos. Cook for another 5 to 7 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.
- Remove the skillet from heat and sprinkle the green onions over the top. Taste and adjust seasoning if needed. Add red pepper flakes if desired for heat.
- Serve hot on its own or with a low-carb side like cauliflower rice.
Notes
- Add a splash of sesame oil at the end for extra flavor.
- Bell peppers or mushrooms can be added with the coleslaw mix for more veggies.
- A drizzle of keto-friendly sweet chili sauce adds a sweet-spicy twist.
- Great for meal prep—flavors improve after sitting.
- Cook cabbage over medium-high heat to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
