For a quick and flavorful side dish that’s perfect for busy weeknights, try Weeknight Skillet Slaw. This recipe takes the classic coleslaw up a notch by cooking it in a skillet, infusing the vegetables with savory goodness. Featuring finely shredded cabbage, carrots, and other colorful veggies, this dish is a symphony of textures and flavors. The quick sauté in a hot skillet adds a delightful crunch while maintaining the veggies’ freshness. Seasoned with your favorite spices and a dash of vinegar, Weeknight Skillet Slaw is a speedy and delicious addition to your weeknight dinner lineup.
Weeknight Skillet Slaw Recipe | S2Recipes
Details Weeknight Skillet Slaw Recipes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4
Yield: 4 servings
Ingredients For Weeknight Skillet Slaw Recipes
1 tablespoon chipotle hot sauce (such as Cholula®)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 ½ teaspoons minced ginger
1 teaspoon agave syrup
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground turkey
½ teaspoon salt
½ tablespoon ground black pepper
1 (8 ounce) package coleslaw mix
½ red bell pepper, diced
2 green onions, chopped, or more to taste
2 cloves garlic, minced
1 tablespoon sesame seeds
Instructions: Weeknight Skillet Slaw Recipes
Step 1: Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
Step 2: Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
Step 3: Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
Step 4: Sprinkle sesame seeds over slaw before serving.
I like this recipe. It is quick and easy to make. I made a number of substitutions because I didn't have everything on hand. Apple cider vinegar instead of rice vinegar, ground ginger instead of minced ginger, maple syrup instead of agave syrup, grape seed oil instead of sesame oil, and I left off the sesame seeds (didn't miss them).
Wow, this was great. Different and tasty. No carbs, no dairy and easy. I used sliced pork instead of ground turkey. The combo of chipotle and ginger is great.
We all really liked this. It's a great way to use up any veggies and the slaw is a great time saver. This time I used broccoli, shredded carrot, onion (cooked with the pork) and roasted red pepper. I doubled the sauce but should have tripled it -but watch the hot sauce-you may not want to double or triple that.
I loved this recipe! It was quick, easy and tasty! Nice amount of spice!
I make a version of this and put into enchiladas or crescent or biscuit dough to make homemade hot pockets. My kids will eat anything wrapped in dough! Also use up whatever little bits of leftover veggies are in the fridge. Excited to try this spice/sauce recipe.
I used cabbage from our garden and added carrots to create coleslaw mix. Otherwise, this was made as written with the addition of a sprinkle of Sriracha seasoning and the substitution of white sugar for the agave. We enjoyed it enough to make it again sometime.
This was easy and very good. I followed the recipe pretty closely. The slaw kit I had included a packet of sliced almonds and crispy noodles which added a nice touch.
I have made this twice and like it. Great lowcarb meal and the leftovers are good cold.
So very simple and we loved it. I added chopped peanuts and gave it some extra crunch. Delicious.
