1 pound ground sausage

7 cups coleslaw mix

2 tablespoons low sodium soy sauce or coconut aminos

1 tablespoon ginger

1 teaspoon garlic powder

½ cup green onions, sliced

Optional: 1 tablespoon red pepper flakes

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Cook ground sausage in a large skillet over medium heat until browned and cooked through, breaking it up as it cooks. Drain excess fat if needed.
Add coleslaw mix to the skillet with sausage. Stir and cook until cabbage is tender but still slightly crisp, about 5-7 minutes.
Stir in soy sauce (or coconut aminos), ginger, garlic powder, and optional red pepper flakes. Cook for 2 more minutes to blend flavors.
Remove from heat, sprinkle with green onions, and serve warm.

Add shredded carrots or bell peppers for color and crunch.

Use tamari or liquid aminos for gluten-free soy sauce alternatives.

Include a splash of sesame oil for nutty flavor.

Top with sesame seeds or chopped peanuts for extra texture.

Store leftovers in airtight container in fridge up to 4 days.