Yep, you read that right. Crack Slaw. I don't know the origin of the name, but after making this over and over upon request, I'm betting it's because it is SO addicting. This super easy one-skillet recipe has a great Asian flavor - which is great because I REALLY miss Chinese food. There are dozens of variations of this recipe floating around the Internet. I picked a recipe and then modified it. Because I live in Small Town, USA, it's important to me to keep my ingredient list pretty simple. This version of Crack Slaw is about as easy as it gets, but still has an amazing flavor. This recipe makes four generous servings.
*Allergy Alert - My brand of sesame oil is processed in the same factory as peanut oil, so that's something you should check if that's a concern for you or your family.
1 lb. lean ground beef
6 cups cabbage, shredded (I usually buy bags of cole slaw)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons Splenda
Brown ground beef in a large skillet. Do not drain. Add sesame oil, soy sauce, and Splenda. Mix well. Add cabbage and cook until just tender (you don't want it to be soggy), about 5 minutes.
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