Ingredients:

  • 1 bag (14-16 oz.) of coleslaw mix
  • 1 pound ground pork sausage
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon sesame oil (toasted, if possible)
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Optional:

  • Sriracha or chili flakes for heat
  • 1 small carrot, julienned for extra crunch

Instructions:

  1. Prep the Ingredients: Mince the garlic, chop the onion, and slice the green onions. If using, julienne the carrot.
  2. Brown the Sausage: In a large skillet over medium-high heat, cook the ground pork sausage, breaking it apart with a spoon as it cooks. Once it’s browned and cooked through, remove it from the pan and set it aside.
  3. Sauté Vegetables: In the same skillet, add the sesame oil. Add the minced garlic and chopped onion to the skillet and sauté until the onion becomes translucent.
  4. Combine Ingredients: Add the coleslaw mix to the skillet and stir well to combine with the onion and garlic. If using, add the julienned carrot at this stage.
  5. Season: Add the soy sauce, rice vinegar, and ground ginger to the skillet. Stir well to combine.
  6. Cook Slaw: Cook the mixture for about 5-7 minutes, or until the cabbage in the coleslaw mix becomes tender.
  7. Add Pork: Return the cooked pork sausage to the skillet and mix well.
  8. Garnish and Serve: Remove the skillet from heat. Garnish the egg roll slaw with sliced green onions and sesame seeds. Add Sriracha or chili flakes if desired for extra heat.
  9. Enjoy: Serve hot as a main dish or cold for a side dish. It also pairs well with steamed rice or noodles.