I love Asian food, but we don’t eat it often because it always makes me SO thirsty! Restaurants in general use way too much sodium. I love when I am able to make something at home that resembles what I might get at a restaurant because it feels fancier than our regular meals, but I don’t have the yucky after effects.
As I was scouring through recipes on Pinterest, trying my best to come up with something other than chicken for dinner, I came across this recipe! It looked easy and I could adapt it to meet the Whole 30 guidelines! This meal has all of the deliciousness of a traditional eggroll without the unhealthy wrapper!
If you are trying to stick to Whole 30, be sure your sausage doesn’t have any sugar or preservatives in it. I was able to find some sugar free sausage at Nature’s Grocer.
1 bag coleslaw mix (shredded cabbage and carrots)
1 pound ground sausage (sugar free and preservative free for Whole 30)
5 cloves garlic, minced
1/2 tsp fresh ginger
1/2 cup coconut aminos (or soy sauce if you’re not doing Whole 30)
sliced green onion
In a bowl, combine garlic, ginger, and coconut aminos. Stir to combine and set aside.
Brown the sausage in a large skillet until cooked through. Drain excess grease. Add dry coleslaw mix to skillet and stir to combine. If you can’t fit all of the coleslaw in at the same time, pour half, then let it cook down a bit to make room for the other half. Add aminos mixture to the skillet, stirring and continuing to cook over medium heat until the cabbage is wilted (about 5 minutes). Top with green onions, cilantro and cashews.
Feel free to add some hot sauce, or even get the spicy sausage if you like a little heat! This would also be yummy with shrimp, or even ground turkey!