This dish gives you all the satisfaction of eating take out egg rolls without the guilt of frying and dough!

 

Chop the red onion and green onions. Set aside some of the green onions for garnish later. To a dutch oven or large deep pot add avocado oil and bring heat to a medium. Ass salt and pepper. Saute the onions until they begin to break down and the red onions are translucent. Add garlic. Process should take about 5 minutes.

Add pork and cook until browned. Three minutes into the browning add ginger and hot sauce. Pork should be cooked thoroughly in about 8 minutes.

Mix in coconut aminos, salt and pepper.  Add the cole slaw mix to the pot and cook for an additional 5 minutes until the cabbage is tender.

Mix mayonnaise, garlic powder, vinegar, lemongrass and both types of hot sauce in a small bowl.  To serve spoon mixture into a bowl or small plate. Drizzle with spicy mayo mixture. Sprinkle with sesame seeds and green onions.

Ingredients 

2 lbs ground pork

32 oz bag of cole slaw mix

2 tbsp avocado oil

1/2 large red onion, chopped

1/4 cup chopped green onions (mostly white and light green parts), some left for garnish

2 tbsp minced garlic

4 tbsp hot sauce (Franks)

1/2 tbsp ginger

6 tbsp coconut aminos

1/2 tbsp sesame oil

salt and pepper to taste

 

Garnish

sliced green onions

sesame seeds

 

Spicy mayo drizzle 

1/4 cup mayonnaise (I used Whole30 compliant, homemade)

splash of white wine vinegar or rice wine vinegar

pinch of garlic powder

1 tbsp hot sauce (Franks)

1 tbsp extra hot sauce (Franks)

1/4 tsp lemongrass

Hot sauce addition can be subbed for Sriracha if not following Whole30