Egg Roll Salad

Lindsay at Perfecting the Pairing


  • 1 lb ground pork or turkey
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 3 large garlic cloves, chopped
  • 1 inch piece of ginger, peeled and chopped
  • 2 packages (14 oz, each) slaw mix with shredded carrots
  • 6 green onions, chopped
  • 8 oz can chopped water chestnuts
  • ½ cup chopped cilantro
  • ¼ cup sliced basil
  • ¼ cup sliced mint
  • ¼ cup soy sauce
  • 2 tsp sesame oil
  • Soy sauce and Sriracha for serving


In a large sauté pan with sides and a lid, break up and cook the ground meat over medium heat until no longer pink.  Remove from pan and reserve.  Wipe out any excess grease, you just need a little to saute the vegetables.  Add the chopped onion and jalapeno to the pan and saute until they start to soften.  Add the garlic and ginger and cook until just soft.  Add in the slaw mixture and green onions and stir to combine.  You may need to add in batches if it does not fit right away.  Use the lid to steam the slaw until it starts to soften but still has a little crunch.  When the slaw has softened stir in the water chestnuts, cilantro, basil, mint, soy sauce and sesame oil until combined and warmed through.  Serve with additional soy sauce and sriracha to taste.