Blackstone Crack Slaw | Easy Egg Roll in a Bowl Griddle Recipe
Make easy Blackstone Crack Slaw with seasoned ground beef, cabbage, carrots, garlic, ginger, and a sweet and spicy Asian-inspired sauce. This quick egg roll in a bowl recipe comes together on the Blackstone Griddle in under 30 minutes for an easy, flavor-packed dinner.
🥬🔥 Blackstone Crack Slaw
⏱ Prep Time
10 Minutes🔥 Cook Time
15 Minutes🍽 Servings
4–6🛒 Ingredients
Crack Slaw
1½ lbs ground beef1 tbsp avocado oil1 small yellow onion, diced4 cloves garlic, minced1 tbsp fresh ginger, grated1 bag (14–16 oz) coleslaw mix1 cup shredded carrots3 green onions, slicedSalt and black pepper, to tasteCrack Slaw Sauce
¼ cup low-sodium soy sauce2 tbsp sesame oil2 tbsp rice vinegar1 tbsp sriracha, more or less to taste1 tbsp honey1 tbsp hoisin sauce1 tsp garlic powder½ tsp crushed red pepper flakes, optionalFor Finishing
3 green onions, thinly slicedSesame seeds, optionalAdditional sriracha, optional👨🍳 Directions
1. Make the Crack Slaw Sauce
In a small bowl, combine the soy sauce, sesame oil, rice vinegar, sriracha, honey, hoisin sauce, garlic powder, and crushed red pepper flakes.Whisk until completely combined and set aside.2. Preheat the Blackstone
Preheat your Blackstone Griddle to medium-high heat.Add a light coating of avocado oil to the cooking surface.3. Brown the Beef
Add the ground beef to the hot griddle.Use your spatula to break the beef into small pieces and spread it across the cooking surface.Season lightly with salt and black pepper.Cook for approximately 5–7 minutes, continuing to break it apart until the beef is browned and cooked through.Move the beef to a cooler section of the griddle.4. Griddle the Onion, Garlic & Ginger
Add the diced onion to the griddle and cook for approximately 2 minutes.Add the fresh garlic and ginger.Cook for another 30–60 seconds, stirring constantly.Once that garlic and ginger hit the griddle, everybody nearby is going to start asking what you're making. 😂5. Add the Slaw
Pile the coleslaw mix and shredded carrots onto the Blackstone.Don't worry if it looks like you've got way too much cabbage.It cooks down quickly.Toss the cabbage with the onions, garlic, and ginger and cook for approximately 3–5 minutes.You want the cabbage softened but still slightly crisp.6. Bring Everything Together
Bring the ground beef back into the cabbage mixture.Pour the Crack Slaw Sauce over everything.Now get both spatulas involved. 🔥Toss the beef and cabbage together for approximately 1–2 minutes, allowing the sauce to coat everything and slightly caramelize against the griddle.7. Finish & Serve
Turn off the heat and add the sliced green onions.Give everything one final toss.Finish with sesame seeds and an extra drizzle of sriracha if you like some additional heat.Serve it straight from the Blackstone or pile it into bowls and get after it.🌟 Bright Spots Pro Tip
Don't overcook the cabbage!The goal isn't soft, soggy coleslaw.Let the cabbage hit the hot Blackstone long enough to soften and develop a little color while keeping some crunch.And wait until the end to add your sauce.Between the honey, hoisin, and other ingredients, there are sugars in there that can burn if they spend too much time against a hot griddle.Cook first. Sauce last. Toss fast.That's how you get a slightly sticky, caramelized finish without burning your sauce.One Bag of Coleslaw Mix Has Never Had It This Good
Sometimes you need a recipe with a giant ingredient list and hours of preparation.
This isn’t one of those recipes.
This is Blackstone Crack Slaw.
And yes, the name is a little ridiculous. 😂
But once you’ve got seasoned ground beef, cabbage, carrots, fresh garlic, ginger, and a sweet and spicy sauce all sizzling together on the Blackstone, you start to understand why people keep making this stuff.
Think of it almost like an egg roll without the wrapper.
You’ve got savory ground beef.
Fresh cabbage and carrots.
Garlic.
Ginger.
Soy.
Sesame.
And enough sriracha to give everything a little kick.
Best of all, this entire meal comes together ridiculously fast.
Start by getting some color on the ground beef.
Then we’re using that same Blackstone to cook the onions, garlic, and ginger.
Next comes the giant pile of cabbage.
And I do mean giant.
Every time I put an entire bag of coleslaw mix onto the griddle, there’s a moment where I think:
“Well… I may have miscalculated this.” 😂
Give it a few minutes.
That mountain starts cooking down, the edges pick up some color, and suddenly you’ve got plenty of room.
Then the beef comes back.
The sauce goes over everything.
And that’s when the whole cook comes together.
Sweet.
Savory.
Garlicky.
A little spicy.
And plenty of texture from that griddled cabbage.
It’s also one of those recipes that’s incredibly easy to change.
Want more heat?
Add more sriracha.
Want even more vegetables?
Throw in mushrooms, bell peppers, or broccoli.
Prefer ground chicken, turkey, or pork instead of beef?
Go for it.
That’s one of the things I love about cooking on the Blackstone.
Sometimes you don’t need to overthink dinner.
A pound of meat, a bag of vegetables, a good sauce, and a hot griddle can take you a long way.
And this one might just make you look at that bag of coleslaw mix a little differently next time you’re at the grocery store.
Until the next one… we’ll see ya.