Vegan Keto Crack Slaw Recipe | Meat Free Keto - A vegetarian version of the keto classic, this vegan crack slaw is easy to make, gluten free and delicious. Just another way to make vegan low carb easy.

Vegan Keto Crack Slaw

I can’t believe it’s taken me this long to write up this recipe! If you’ve been in the keto/low carb community for a while now, you’re probably familiar with the term “crack slaw.” Basically, crack slaw is a cooked cabbage slaw, flavored with sriracha and soy sauce/tamari. The original is apparently called “crack slaw” because it’s so addictive. I haven’t tried the original, but I definitely feel that way about this version! I’ve been known to eat the entire batch of this vegan keto crack slaw in one sitting, and still wish there was more. There’s just something about the savory and spicy flavors that’s really appealing.

I usually garnish this with hemp seeds, for a little extra protein, and eat it straight from the pan. It’s not often you find such a delicious low carb, sugar free, gluten free vegan recipe that can work as a main dish or a side! I’d love to know if you try this, so let me know in the comments, or tag me on social media!

Vegan Keto Crack Slaw Recipe | Meat Free Keto - A vegetarian version of the keto classic, this vegan crack slaw is easy to make, gluten free and delicious. Just another way to make vegan low carb easy.

Notes on Making Vegan Keto Crackslaw

  • If you’re more concerned about budget, and less concerned about carbs, cashews are a good substitute for the macadamias.
  • If you make this ahead and chill it overnight, the macadamia nuts soak up the flavors and become softer.
  • No, this doesn’t taste exactly like the beef version, but it sure is satisfying!
  • If you’re concerned about heating sesame oil, you can omit it during the cooking process, and then add it in once everything is finished.
  • Sometimes I get super lazy, and just use 1/4 tsp garlic powder instead of 2 cloves.
  • Tamari is a gluten free version of soy sauce, but you could easily use regular soy sauce, or even liquid aminos.
  • Garnish with sesame seeds, hemp seeds, green onion and whatever else strikes your fancy!
  • For shredding cabbage, a mandolin slicer is a girl’s best friend.

 

Vegan Keto Crack Slaw

Yield: 2 servings vegan crack slaw

Serving Size: 1/2 batch

Calories per serving: 360

Fat per serving: 33g

Carbs per serving: 7g net

Protein per serving: 7g

Fiber per serving: 7g

Vegan Keto Crack Slaw

This vegan, gluten free twist on a keto classic can be eaten hot off the stove, or chilled for a delicious side dish or main course.

Ingredients

  • 4 cups shredded green cabbage
  • 1/2 cup macadamia nuts, chopped
  • 1 tsp chili paste, kimchi paste (make sure it's vegan!), or sriracha
  • 1 tsp vinegar
  • 2 tbsp tamari or liquid aminos
  • 1 tbsp sesame oil
  • 2 cloves garlic
  • sesame seeds and green onion to garnish (if desired)

Instructions

  1. Toss cabbage in a pan with the tamari, vinegar, sesame oil and chili paste/kimchi paste/sriracha on medium low heat.
  2. Add in minced garlic.
  3. Cover and let sit for about 5 minutes, until the cabbage starts to soften.
  4. Stir everything in the pan so that it is thoroughly combined. Add in nuts.
  5. Cook for another 5 or so minutes, until the nuts soften from absorbing some of the extra liquid in the pan.
  6. Serve, garnish and enjoy!
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Vegan Keto Crack Slaw Recipe | Meat Free Keto - A vegetarian version of the keto classic, this vegan crack slaw is easy to make, gluten free and delicious. Just another way to make vegan low carb easy.

23 Comments

  • Sandra Rodriguez March 19, 2017 at 4:36 pm

    this is delish.. thanks..

    Reply
    • Liz March 19, 2017 at 7:08 pm

      I’m so glad you liked it! Thanks so much for all of your commenting, likes and positive feedback! 🙂

      Reply
  • Jacob April 8, 2017 at 2:38 pm

    Is the tamari or liquid aminos essential or can I remove it/substitute it?

    Many thanks 🙂

    Reply
    • Liz April 9, 2017 at 1:24 pm

      Hi Jacob! If you have soy sauce or any other salty/savory sauce, you could likely use that as a substitute! It’s not totally necessary, but adds a nice flavor. 🙂

      Reply
  • Joel April 9, 2017 at 4:13 am

    This was great. Do you think it would freeze well? I’ve got a ton of cabbage I need to use up before it goes bad!

    Reply
    • Liz April 9, 2017 at 1:25 pm

      Hi Joel – I’m so glad you like it!! I think it would freeze quite nicely! Good luck using up that cabbage. 🙂

      Reply
  • Kaitlyn April 9, 2017 at 2:02 pm

    This looks super tasty! I’m new to vegan keto foods so this blog is a great help 🙂

    Does it matter what kind of vinegar I use?

    Reply
    • Liz April 9, 2017 at 3:09 pm

      Hi, and thank you for the nice comment! You can use whatever vinegar you like – though apple cider and rice vinegar seem to work best! I would avoid something like balsamic though.

      I’m glad this blog is helpful for you, and please feel free to ask any questions you may have 🙂

      Reply
  • Amber April 11, 2017 at 6:52 pm

    Yeah, this is amazing! Definitely a keeper! I realized I didn’t have any vinegar after I started cooking, substituted vermouth instead (it’s what I had!). It was still fantastic! Thank you!

    Reply
    • Liz April 11, 2017 at 10:06 pm

      I’m glad you like it!! Vermouth makes this so much classier!

      Reply
  • Jennifer April 15, 2017 at 8:03 pm

    I tried it today with almonds and sunflower seeds (because it’s what I had!) just as good 🙂

    Reply
    • Liz April 16, 2017 at 8:53 am

      Oh, that sounds delicious! Almonds and sunflower seeds are definitely a bit nicer on the wallet, too! I’ll have to give it a whirl next time. I’ve tried cashews, and they were also delicious (I know they’re carby, but we all deserve a treat from time to time!).

      Reply
  • Kay April 20, 2017 at 3:40 pm

    THIS STUFF IS THE BOMB! My taste buds thank you! Btw, I used raw slivered almonds from Trader Joe’s.

    Reply
    • Liz April 20, 2017 at 3:42 pm

      YOU’RE the bomb, Kay!! Thanks for the awesome review – I’m so glad you and your taste buds like this dish! 😀

      Reply
  • Rebecca May 2, 2017 at 2:05 pm

    I saw kimchi paste in the directions, but not the ingredient list? How much would you use?

    Reply
    • Liz May 2, 2017 at 2:33 pm

      Hi Rebecca, good catch!! I’ve made this with kimchi paste, and sriracha on several occasions and I just forgot to choose one for this post! They amounts are interchangeable. 🙂

      Reply
      • Rebecca May 28, 2017 at 12:24 pm

        Thank you!

        Reply
  • Sarah May 30, 2017 at 2:25 pm

    I’m not vegan, but I do try to make most of my meals plant based and keep my meat intake low. So when I had some leftover bacon grease last night and Crack slaw was on the menu I decided to use it! I tossed in the minced garlic and minced onion I was already using for another dish, then my cabbage and accouterments. I added a dash of fish sauce. I forgot the nuts, but added some green onion. It was amazing. I have leftovers and have eaten two bowls today. Thank you for this wonder resource!!

    Reply
    • Liz May 31, 2017 at 11:06 am

      I’m so glad you enjoyed it, Sarah!! It’s definitely a staple in my house now!

      Reply
  • Pat June 18, 2017 at 8:06 am

    I substituted sauerkraut for the cabbage and it turned out great! I forgot about the nuts, so I added hemp seeds at the end. I am not new to keto, but recently found out I can’t eat eggs and dairy anymore, so I am very thankful to find your blog! Thank you for being a pioneer for the keto-vegan world 🙂

    Reply
    • Liz June 18, 2017 at 7:39 pm

      Thank you so much for the thoughtful words! I’m so glad this blog is helpful for you. It can be so difficult when you first find out about a new food intolerance!

      I’m totally going to try subbing the sauerkraut in soon – this sounds amazing! 😀

      Reply
  • kapka stovel June 19, 2017 at 5:48 pm

    What kind of sesame oil -light, or brown?

    Reply
    • Liz June 20, 2017 at 1:10 pm

      Hi there! You can use whatever kind of sesame oil you’d like, but keep in mind that the darker oils tend to have a deeper, nuttier and sometimes more bitter flavor, as they are made from toasted seeds! Lighter oils have a lighter flavor.

      Reply

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