Categories: Whole30
Ingredients
- 2 tablespoons sesame oil
- 6 green onions sliced, green and white parts divided
- 5 cloves garlic minced
- 1 pound ground pork
- 1 teaspoon fresh grated ginger
- 1 tablespoon sriracha or hot sauce See Note 1
- 14 ounce bag coleslaw mix
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/8 – 1/4 teaspoon black pepper
- 1/2-3/4 cup slivered almonds
- salt to taste
Directions
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Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, and garlic and saute, stirring frequently, until the onion begins to soften, about 5 minutes.
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Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
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Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, black pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
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When everything is cooked through add the green onion tops and almonds and stir through a couple more minutes and serve