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

1. 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.

2. 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.

3. 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.

4. When everything is cooked through add the green onion tops and almonds and stir through a couple more minutes and serve

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