Who wants a super easy, hearty and flavorful side dish? This Sweet and Crunchy Thai Slaw with chicken works equally as well as both a crunchy side dish at a BBQ or as a light lunch option for meal prep! It’s also gluten-free and paleo friendly!
Sweet & Crunchy Thai Slaw with Chicken
Who doesn’t love a good slaw? But even more, this Sweet Thai Slaw with Chicken is full of different flavors and textures: sweet, spicy, crunchy, soft and just so darn delicious! There are a few things you’ll need to slice and prepare, but after that it’s easy breezy to put together: toss in a bowl and that’s it! We suggest toasting the sesame seeds and slivered almonds for an extra special flavor boost, but honestly you can skip it if you don’t want to do the extra step. We’re all about easy, here. It’s also gluten-free and paleo friendly and sure to be a hit with everyone.
If you really, really wanted to make this even easier? Grab a bag of Cole slaw mix at the store and swap 4 cups of it for the green cabbage. Even easier than that? Grab a rotisserie chicken while you are at it and shred that to add in.
Can you leave the chicken out?
Yes! But we obviously love it with it in, or else we wouldn’t have included it in the recipe. As a stand alone lunch leave the chicken in however!
If you like this slaw recipe, check out these others:
This 3-ingredient cabbage slaw for tacos is the easiest addition to a quick and delicious taco night. Made in minutes with cabbage, mayo (or Greek yogurt) and lime, it adds a nice creamy acidity to your favorite taco (or non-taco) dish. Serve with chicken, fish, or carnitas (or really anything) and you’ll be happy you did!
Easy Cabbage Taco Slaw Recipe
If you didn’t notice already, taco week is in full swing here at LCK coming at you with delicious taco bar party ideas like these meatless chipotle mushroom tacos, the most delicious 7 layer taco dip or the easiest and most delicious 15-minute chicken tacos. This easy 3-ingredient cabbage taco slaw could pair with just about anything, but I’m really loving it with the chicken tacos.
It literally takes less than 10 minutes, and can be made ahead of time up to 6 hours. The hardest part is slicing the cabbage, and that isn’t very hard! Toss with the remaining 2 ingredients and you’re good to add a nice punch of creaminess and acidity to any taco dish!
Combine all ingredients in a large bowl and toss well to combine.
Serve with your favorite taco meat, like this chicken taco!
Recipe Notes
Ideally you make it at least an hour before serving, as it sits it will break down the cabbage. Can be made up to 6 hours ahead of time, kept in the refrigerator.
Don't need 6 servings? Halve the recipe and only use half a head of cabbage with a scant 1/4 cup mayo, 1 tablespoon lime juice and salt and pepper to taste.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!
Easy Egg Roll Soup
If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.
What ingredients do you need for this paleo egg roll soup?
Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
Onion
Red pepper
Fresh ginger
Beef broth
Green cabbage
Carrots
Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
Fish sauce
Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)
Can you make this soup ahead of time?
Soups are the ultimate make ahead meal and it’s freezer-friendly! This would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.
If you like this soup recipe, check out these others:
Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.
Instant Pot Corned Beef and Cabbage
Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.
What is corned beef?
Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!
How do you cook corned beef in the Instant Pot?
It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.
What is in the spice packet for corned beef?
Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:
juniper berries
cinnamon
whole cloves
peppercorn
bay leaves
mustard seed
We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.
Can you overcook a corned beef?
You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.
What can you make with leftover corned beef?
Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!
If you like this Instant Pot recipe, check out these others:
4 large carrots, peeled and sliced on the bias about 2”
Parsley, for garnish
Directions
Rinse the corned beef really well to remove any excess salt.
Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
Remove corned beef with trivet and set aside and keep warm.
Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.
Recipe Notes
If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
Too cook on the stove top:
In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It’s Whole30, Paleo and Keto friendly and pairs with so many different sides (including this Healthy Cole Slaw recipe) that makes it a no-brainer to put on your cooking list now.
Pork Carnitas (Instant Pot and Slow Cooker)
This recipe is a favorite at our Food Editor Kelli’s home. It’s on rotation at least twice a month and served for both dinner and then for lunch a few days of the week. It’s so easy to put together in either the slow cooker or the Instant Pot and with minimal ingredients. It’s also versatile in how you serve it: you can put it in tortillas as a kid-friendly dinner, serve it with cauli-rice if you’re doing the low-carb thing, or as Kelli’s favorite over a simple slaw for a quick meal that can be eaten for lunch over a few days.
We love the simplicity in the flavors here: the pork isn’t inundated with too many spices but really relying on the basics: an onion, a teaspoon of chili powder and a pinch of garlic and cinnamon. Wondering about the cinnamon? There is no sugar in this recipe, but the cinnamon gives it the most subtle hint of warmness that you couldn’t detect what it is, but would surely be missing out if it wasn’t included. Trust us on this one.
We’ve included recipes for both the long method in the slow cooker, or the faster version in the Instant Pot. For the Instant Pot version there isn’t any liquid included in the ingredients. The onion and the pork will release so much liquid that it isn’t needed and will safely come up to pressure.
After the pork is fork-tender you can do the optional step of broiling the carnitas until they’re nice and crispy. Garnish with a bit of lime and a splash of the cooking liquid and this meal is simplicity at it’s finest. Check out the Healthy Cole Slaw recipe to pair it with!
Place all of ingredients in a 6 or 8 quart Instant Pot, close the lid and set the vent to sealing.
Cook on Manual High Pressure for 60 minutes, and let it natural release for at least 10 minutes (but you can let it fully naturally release if desired).
Pre-heat broiler to 500ºF.
Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
Serve with cole slaw, tortillas or with caulirice.
For Carnitas (Slow Cooker):
Place all ingredients in a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
Pre-heat broiler to 500ºF.
Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
Serve with cole slaw, tortillas or with caulirice.
Recipe Notes
Don't throw away the liquid remaining in the bottom of the Instant Pot / Slow Cooker, it's super flavorful and should be spooned over the crispy carnitas! There is some fat in there, so you can store it separate so you can scoop it off when it's cold, but we didn't feel this was necessary we just stored and leftovers all together.
Not it isn't a mistake the no added liquid is included in these instructions! For both the Instant Pot version and Slow cooker there isn't any liquid included in the ingredients. The pork releases so much liquid that it is not needed. We are aware the it states the Instant Pot needs 1/2 cup of liquid at least to work, so we initially tested it with 1/2 cup of liquid but it resulted in an extreme amount of liquid at the end because the pork and onions releases so much that going forward we did not use any added liquid in the beginning and ours cooked up beautifully during testing, with no error in our IP. We tested it in two different Instant Pot's (a 6 qt. and an 8 qt.) with no error. If your Instant Pot has an error message, as we've gotten one comment with that, go ahead and put in 1/2 cup liquid, either water or broth. You may need to reduce the liquid after the cooking time. You are looking for a resulting flavorful broth!
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.
Hot and Sour Soup Recipe
When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!
There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.
What is in hot and sour soup?
The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.
Our Approach to Hot and Sour Soup
Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!
Additional Options for this Easy Soup
Add tofu (I generally avoid soy, but occasionally will use non-go tofu if it fits a recipe, like this soup.)
Red pepper flakes to add a bit more heat to it
If you wanted to add more protein chicken or pork would work well here
What You Need to Make this Recipe
1 tablespoon avocado oil
5 ounces shiitake mushrooms
1 onion
3 garlic cloves
1” piece ginger
2 large carrot
2 cups shredded brussels sprouts (look for pre-shredded in the produce)
1 small napa cabbage
1 medium zucchini
6 cups chicken bone broth or veggie stock
1 teaspoon fish sauce (optional, leave out for vegetarian)
1 tablespoon arrowroot
1/4 cup coconut aminos (soy sauce substitute)
3 eggs
1/4 cup white vinegar
1 teaspoon white pepper (this is what makes it “hot”)
2 scallions, for garnish
Cilantro, for garnish
1 cup firm tofu (optional)
Red pepper flakes and salt
If you like this easy soup recipe, try these others:
Heat a large heavy bottomed pot over medium high heat and add oil.
Cook mushrooms until all the liquid has evaporated, about 5 minutes.
Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
Add garlic and ginger, cook 1 minute.
Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.
Recipe Notes
Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
Sweet & Crunchy Thai Slaw with Chicken
Easy Cabbage Taco Slaw Recipe
Easy Egg Roll Soup
Instant Pot Corned Beef and Cabbage
Hot and Sour Soup Recipe
