Scale

1 pound ground pork (or ground chicken/turkey)

1 tablespoon avocado oil or sesame oil

1 small yellow onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)

For the Sauce:

1/4 cup low-sodium soy sauce (or tamari/coconut aminos)

1 teaspoon toasted sesame oil

1 tablespoon rice vinegar

1–2 teaspoons sriracha or chili garlic sauce (optional)

For Garnish:

2 green onions, sliced

1 teaspoon sesame seeds

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1. In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, and sriracha if using. Set aside.

2. Heat avocado oil in a large skillet over medium-high heat.

3. Add ground pork and cook for 5–7 minutes, breaking it apart, until browned and fully cooked.

4. Add diced onion and cook for 2–3 minutes until softened.

5. Stir in minced garlic and grated ginger and cook for 30–60 seconds until fragrant.

6. Add coleslaw mix to the skillet and stir well to combine.

7. Cook for 5–7 minutes, stirring occasionally, until cabbage is wilted but still slightly crisp.

8. Pour prepared sauce over the mixture and stir thoroughly.

9. Let simmer for 1–2 minutes so flavors meld together.

10. Remove from heat and garnish with sliced green onions and sesame seeds.

11. Serve immediately in bowls, over cauliflower rice, or wrapped in lettuce leaves if desired.

Do not overcook the cabbage—keep it crisp-tender for the best texture.

Use fresh garlic and ginger for maximum flavor.

Substitute ground turkey or chicken for a leaner option.

Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or microwave.