Laughter is the Best Medicine

Low Carb Crack Slaw – BEEF vs. CHICKEN – SO GOOD!

welcome to highfalutin low-carb the weekly web series where we find and test the best low carb recipes this crazy Internet has to offer today we’re going to be wrestling with a dish so oddly named that it’s almost embarrassing to say get ready for crack slaw! this one-pot dish is a beloved and apparently addictive weeknight staple of many in the online low-carb community consisting mainly of cabbage and ground beef along with some Asian flavorings crack slaw is massively popular online so much so there’s even a recipe for it on food dot com and it’s called crack slaw so today here in the highfalutin headquarters we’re going to pit the traditional ground beef recipe against a 2nd contender chicken crack slaw now who’s going to win this epic battle stay tuned and find out ok guys so as you know we’re going to pit the chicken against the traditional beef recipe and normally you would brown the ground beef and then add your ingredients add the slaw or your cabbage i’m going to use bags cabbage today coleslaw mix because it’s supposed to be an easy weeknight meal right so that’s an easy way to do it you can also just shred a head of cabbage so we’re going to use Kristie’s. we’re going back to the wonderful well of Cooking Keto with Kristie. we’re going to use her recipe for crack slaw it’s the most popular one on youtube so that’s what we’re going to do let’s begin we’re going to brown this beef now normally you were going to brown the beef in and keep add the vegetables there what I’m going to do is brown the beef set it aside then brown the chicken and then set it aside then cook the liquid ingredients with the cabbage just for the purposes of us testing this and then we’re going to divide the cabbage mixture and I’m going to add the beef and the chicken into each one and it will play them it looks at them alright so let’s see what’s up now you’ll notice Kristie’s recipe that she uses bacon fat and that’s fine if you enjoy that I probably know it but this was some pretty fatty ground beef that I’ve got so either chose to omit the bacon fat yet but I am going to add bacon fat to the chicken the ground chicken is probably a lot of the breast meat i can just sort of tell by the color it’s probably breast meat and not thighs or dark need so I’m going to add some bacon fat to that when i’m leavin ground that for sure now while that’s browning i’m going to prepare to cole slaw mix most importantly a little sip of Bourbon never hurt anybody now were going to take this up and you would think that you would be tempted to drain this and if you’re eating low-carb and not low-carb high-fat you can drain that but I actually I’m going to keep that in that’s going to create a lot of the thoughts i mean i bought a fatty cut of meat on purpose so that it could be used in this way instead of adding additional fat you know Kristie added the bacon fat to her beef I could have bought ground chuck but instead i bought ground beef it’s about seventy-three percent i think it was seventy-five percent so that’s a lot of fat in that but that’s what we’re doing here this is keto this is um high fat low carb low carb high fat however you want to say it so let’s reserve this and then we’re just going to honestly use the same skillet and cook our concoction turn the skillet to the stove and I’m going to reserve this and just move this out of the way so it’s not becoming involved in any of our raw meat. that is not fun. alright so here’s our bacon fat now again at home you’re just going to be using one of these meats. whichever you like I mean I assume. unless you want to hold your own highfalutin battles at home and let the family decide which they like or if you’ve got a person in the family who likes chicken and one who likes beef whoo that’s hot I’m going to turn that down! Shoo! I’m cooking the hell out of that chicken. then you could split the recipe up this way I’m obviously just doing this for the purposes of wanting to taste these two different recipes together and not have 27 servings of crack slaw around. because 27 servings of crack slaw makes you a crack addict! Apparently. I got to say I love a cast iron skillet don’t you? I mean I’m not brave enough to scramble eggs in it or anything but it just really holds a nice even heat. all right that been out a lot of water that’s not fat that’s water so i actually may drain some of that off let’s see okay i’m going to switch utensils now just for food safety sake hush thank goodness so I’m going to try to leave as much of this water as i can probably leaving behind some of that precious making fat we put in there as well but just a little too much water all right so we’ll be back okay so we’re back now and this is where you would already have your meat brown in your pan you would leave the fat in the pan and now you are going to add the coleslaw mix or your chopped cabbage to the pan but since I Brown two different meats and set them aside before the purposes of this demonstration I’m going to add a little more bacon fat just a little bit that’s about a teaspoon and a little splash of water that’s just to loosen the pan up from where we could call that chicken which is a little dry so at this point imagine that’s your grief and your fat from your meat we’re going to add coleslaw mix now this can get a little rambunctious but remember that it’s going to cook down so don’t be too scared I believe this was a one pound bag 16 ounce package of coleslaw mix a lot of the recipes I’ve seen say 14 get out of life a lot of the recipes I’ve seen say 14 ounce bags and I didn’t see a 14 ounce bag so I got a 16 ounce and we’re making do okay so now we’re going to add all the other things that make crack slaw, crack slaw and a lot of those are Asian flavors. ginger, garlic, Thai chili paste, some other things so let’s do this in order we’re going to do some dried onion and this is dry diced onion 1 tablespoon the diced onion because it’s dried it really absorbs a lot of the fat that you’re cooking in and sort of rehydrates itself yeah onions do have carbohydrates but by using a concentrated form of them you get a lot of the flavor without a lot of your just pure sugar that you would normally see so let’s just keep adding some of these things I’m trying to turn this down a little bit salt and this is a tablespoon chili paste there’s about six carbs in this so you’re just using a tablespoon of it but it gives a lot of flavor so in remember this is one going to be for possibly six servings depending on how hungry or not you are just keep this moving okay and this is toasted sesame oil the sesame oil is a little bit of a sticking point for some people I mean it obviously is a seed oil which would have you know polyunsaturated fatty acids which we’re not looking for those are inflammatory to a lot of people but we’re using a very small amount of it and truthfully that taste you get that tell-tell Asian flavor a lot of that comes from in restaurants comes from toasted sesame oil it’s just good so we splurged. now here’s where we add a sweetener to this Kristie uses sucralose so i’m going to do it as well i don’t really know how much to put she didn’t really say I’m going to add it to 1, 2, 3, 4, 5. i’m just going to do that you know the teriyaki flavoring is what we’re going for here so i’m going to add it to our coconut aminos with the sweetener and let’s get that incorporated lastly garlic ginger you can grate your own garlic and crush your own ginger and that’s what I would prefer to do but again this is a weeknight meal so I use a minced, jarred product of both of those don’t tell anybody I think this is where we can pull this off of the heat I’m going to pull the cabbage off for now and this is where all right because I’m doing two recipes i’m really only going to use half of this chicken here there’s no need in wasting i will get that juice in there don’t get in there again you would have kept your meat and make a mess you would have kept your meat in the pan and cook the cabbage on top of it but for the purposes of today’s demonstration this is what we’re doing so i’m going to add the meat to this and get a decent little single operation looks pretty good looks interesting it’s not the prettiest thing in the world can I reminds me of like um chop suey which I hate! All right so let’s add the ground beef to this one just about half of it I’ll reserve the rest of this and make another meal with this later get juice in there okay let’s combine that all right does look pretty so let’s play these and see what happens okay so here we are we’ve played it our chicken crack slaw and our ground beef crack slaw all right so let’s take this let’s do let’s do the ground beef first that’s the first one that’s the original let’s see looks good looks really good in that comforting soul food sort of way. let’s see what this is like my first reaction it’s really tasty I see why they call it crack slaw. the sugar the sucralose or the sweetener whatever sweetener you’ve added that makes a really teriyaki Asian flavor in this I can see how this would be addictive for sure I could eat a pan of this I’ve had one bite but i can tell you i could eat a pan of it yeah uh-huh right i’m also going to say that the thai chili paste is good but you probably could have done the same with sriracha or a dried product a dried Asian chili or something that may not have had as much sugar and carbs in it there were definitely some compromises we made here in relation to ingredients so if you are keto some of those may not work we obviously substituted soy sauce and instead of using soy sauce you can use tamari but I just chose to avoid that all together and use coconut aminos or liquid aminos – Bragg’s Liquid aminos – and the toasted sesame oil that’s a seed oil It was literally just one teaspoon in the entire recipe but the flavor it gives is really worth it okay let’s try the chicken. I’m sweating about it! Shoo! Okay, alright let’s try the chicken well it’s not the same I mean it all kind of has just this grayish I mean it looks good in that family casserole sort of like you know it’s good all right let’s see oh my god good it’s really good! Crack Slaw is really crackalackin’! You heard it here first all right folks there’s no winner to here to declare except crack slaw in general! Go! Find a recipe online. I used “Cooking Keto With Kristie” because I know all of her food has been really good but just go find a recipe and do it this is the kind of thing that’s a little bit more of a staple in your diet than the super fun recipes we’ve been doing before. breads and biscuits and candies and cookies those are exciting and they’re pretty and they look good on You Tube videos but your day to day food truthfully of eating low-carb should be simple and that’s the thing i struggle with as well you know just doing these recipes I’ve solved my weight loss has stalled because well I’ve been making bread and biscuits and mud cakes and all of that in preparation for these videos and that lets me know is that something i can’t do every day but something like this done smartly is absolutely wonderful but most of our food needs to be simple it doesn’t need to be cakes and breads and pies but that’s for you to decide. Crap! My battery just went dead right in the middle of trying to tell you about eating simply which i guess was the Internet’s wake of saying stop preaching and just let them go make some cracks all so you heard it here first! Crack slaw is crackalackin’! We’ll see you again soon! Now if you like this video hit the like button below or better yet like this video and subscribe to our channel these videos are away from me to maintain my focus on a low carb eating plan I’ve personally experienced the weight loss and better help a low carb lifestyle can produce so I appreciate you guys coming along for the journey we make videos every week, so if there’s a low carb recipe out there you’d like me to try let me know in the comments below we’ll see you again soon

100 thoughts on “Low Carb Crack Slaw – BEEF vs. CHICKEN – SO GOOD!

  1. I don't think I could stop eating the whole fry pan! 😶🤐🙃
    I'm making Asian chicken salad tonight. I will have a lot of slaw mix left. My answer is here! I'm using ground turkey and adding Kim chi to mine! Thanks again! Yummity Ville Hunger!

  2. Can you help me find or create a delicious chicken enchilada recipe. Low carb keto friendly, please. I really miss eating them.

  3. I’ve been binge watching all your videos. I love your southern charm and sweet personality!❤️ love your videos!

  4. wow..i had never heard of crack slaw!! looks yummy though!!

    here soon i'll be starting the process for gastric bypass i figure all the keto type recipes i can find will be good.. if i can only eat 4 oz a day? or some such? might as well make it QUALITY!! 😀
    why eat junk when you can eat GOOD? but dang if that junk don't taste good?!!!!! i swear McD's did to food what the tobacco companies did to cigarettes!! it all so wrong!! BAH!!

    oohhh..i would LOVE to make this with prepackaged broccoli slaw!!

    ACK!1 made me flip my giblets!! NO SUCRALOSE!!! it's poison!! no seriously is actual poison.

    i love my cast iron!! my momma taught me right n proper how to take care of cast iron cookware! 😀

    good recipe! thanks! 😀

    PS: reminds me of roadkill goulash,
    but that can be pretty tasty if you catch it quick enough after it's unfortunate accident. i've a friend that came upon a deer that had been hit but was still warm. she called the highway patrol, got the paperwork on it, brought it to my place where she n my girl watched a youtube video on how to field dress a deer. then her n my daughter field dressed it. she took it to get butchered..that was good eatin!! 😀 thankfully my apartment manager liked us and so didn't raise a stink about the blood on the concrete.

  5. I love this with shrimp. Cook the shrimp first. Do your cabbage mixture and add the shrimp for a very short warmup. so good wouldn't use bacon fat in this because I only like it in cabbage with sausage

  6. Wesley thank you so much for trying these recipes and demystifying them for us you and your channel. Why hasn't food network snapped you up yet? You have a face for tv the camera loves you, you are real and honest . Keep up the great work.

  7. hi Jennifer new sub my husbands clown icon. the lowcarb  baked goods for me seem to get me in trouble. If you have a trigger to sugar for me it starts that up again. thanks Jennifer

  8. Crack a lackin. Looks fabulous! But….do go to the effort with a real head of cabbage. The bagged stuff tastes like shredded 80 lb copy paper. : ) A fresh head with real flavor is so easy to shave with a sharp knife and you can get the shreds longer which kind of imitates a bowl of noodles : ) I was on Tippy Tales site and she made an egg roll in a bowl which I duplicated. Very close to this. My diet is no meat…but I eat of the sea. Use canned tuna and pan sear it until all the water / oil tuna flavor leaves. Then season it with what ever flavor I am cooking with. So now you have THREE meats to choose from. And more likely to try knowing you have a can of tuna in your pantry! Enjoyed the crack a lacken taste off! But dude, that wasn't a wee bit of bourbon, unless you looped your sip. : )

  9. Looks delicious. I've watched her do that recipe several times over the last 2 years and I've never tried it. I think I'll give it a try. And… egg roll in a bowl. I've avoided that because I love the crispy wonton wrapper and just thought it would be pointless but I tasted something recently that made me think maybe it is worth it even without the wrapper so I'm going to give that a try. If you love Asian like I do maybe you can do that recipe. And I totally agree with you about the sesame oil. There's no substitute for the delicious flavor it lends and a tsp taste like a cup so go enjoy! Lol

  10. Love this man, I loved it so much I shot my own version of a spicy one with Asian spices. I'm inspired about how you started and I really wanted to film me making my low carb foods too! I have a long way to get to your level – but it is an exciting journey! Take a peek at my very long form video:

  11. I LOVE your videos! I made crack slaw a few times and never cared for it. Your video got me to try Kristie's recipe… needless to say, I am hooked. Thank you for what you do, Wesley. You are a wealth of information in a most entertaining way!

  12. You sexy bourbon drinking crackslaw making bastard. I love your vids and how animated you are. You make me laugh. Are you a chef or in the food industry?

  13. I make mine with ground pork and heaps of fresh ginger, I only use about a tsp of the thai chili paste, the ginger adds enough spice.

  14. Okay so I watch the video and they look really good but… When I eat cabbage I can eat it one day okay 2 days okay, but by the third day that stuff just blows up my stomach so I'm just afraid because I'm a single person of making this and then not being able to eat it but it looks really good…… I guess I'll save it for when I ever have my kids visit and I need to serve something good.

  15. New sub here and I adore your videos! But I have to ask…. what type of bourbon? My son is a connoisseur of whiskey/bourbon. We checked out the distilleries on our way to a wedding last year. Just curious! Thanks for the recipe. 😁

  16. I love cast-iron, cook almost exclusively in it. I have a cast-iron skillet I got in 1976, and I do scrambled eggs in it with no problem. Really enjoyed this video. Crackalackin! Word of the day. Lol

  17. Hi there Wesley and thanks for all your great videos. Do you know the macros on these two versions? I couldn't find it in your vid/text here or on her video either. Thanks.

  18. Also known as Eggroll in a bowl. The seasonings are easier to mix in if you mix them all together first before adding 😋

  19. I used Sambal, Oelek (Asian section of Trader Joe's/Whole foods or any grocer)- it's a 0 carb ground fresh chili paste. I added 2 Truvia packets along with the rest of your ingredients, some cauliflower rice and green onions. Man oh man!!! Delicious and the cauliflower rice made it even more filling – otherwise I would have eaten the pan. Oh also topped the Caulirice with a bit of soy sauce😊

  20. Hubby and I Love your channel..
    Crack slaw is fabulous…when you said 4to 6 servings…I LOL…😁
    We are folks in our 60s lost weight on Keto…why didn't we find this lifestyle 30 yrs ago!!! Keep cookin'

  21. I don't know why it is, but every time you say chicken crack slaw, I start thinking of the song, "Jimmy Crack Corn". Yes, I'm old(ish). It doesn't happen when you say beef crack slaw.

  22. That meat is pretty pale to me. When I brown meat I brown it. The bourbon looks delicious and nice and brown though. I would add bean sprouts but don't know the macros on them.

  23. YUUUM!!!! Thanks for keeping me motivated! <3
    I added tons of heat and peanut butter to tone it down. Very good. I might try adding fish oil too.

  24. This recipe started off looking like chow mien minus the noodles, chilli paste and chicken broth. Never heard of crack slaw. Looks like a hearty, simple meal.

  25. You should have your own cooking channel on a commercial network! Really enjoy your presentation, the way you talk to inanimate objects and yourself as well as your audience. I not only tune in for the recipes, but enjoy your friendly banter in the background sometimes. Keep on cooking!

  26. I really enjoy your videos. Please give us some where we can save time…with possible one protein done three ways, etc. Thanks!

  27. Hey Wes, you have international fans too. I'm watching you from London, UK. I hope you get snapped up and make it on TV. You sure have the personality and charisma for it.

  28. 27 servings makes you a crack addict… 😂🤣 Also, a little bourbon… Yes sir! ❤️🖤❤️

  29. At first I thought the bourbon was part of the recipe until I noticed you took two shots of it while cooking the meats for the crack slaw😂😂😂😂

  30. sambal oelek (zero carb) is great lower carb option but it sacrifices some of that teriyaki action. gochujang (mother in law brand) is best for flavor at about the same carb count

  31. I made the crack slaw today and your chicken divan yesterday…both turned out sssooo delicious. Thank you, Wes. You’re helping us enjoy losing weight!

  32. I liked when you said "day to day food…should be simple" those are the vid's I like the most. Something I can cook a double batch on Sunday and have leftovers to take for lunch Monday.

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