Servings: 4  |  Prep time: 5 mins  |  Cook time: 15 mins

Nutritional information: (average serve)

  • Calories: 398
  • Protein: 20.9g
  • Carbs: 11.6g
  • Fat total: 29.6g


1 tbsp Avocado oil

4 cloves Garlic (minced)

3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)

500g Ground pork (or ground beef)

1 tsp Sea salt

1/4 tsp Black pepper (or more if you want it spicy)

6 cups Shredded coleslaw mix

1/4 cup Coconut aminos or soy sauce

2 tsp Toasted sesame oil

1/4 cup Green onions

Sesame seeds (optional, for garnish)


Step 1

Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Sauté for about a minute, until fragrant.

Step 2

Add the ground pork (or beef). Season with sea salt and black pepper and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes. (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)

Step 3

Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender.

Step 4

Remove from heat. Stir in the toasted sesame oil and green onions and enjoy!