1 pound extra-lean ground turkey or chicken
1 small head of cabbage, thinly sliced
1 medium carrot, julienned or shredded
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon ginger, minced or grated
1/2 teaspoon sesame oil
1/2 teaspoon sriracha sauce (adjust to taste)
Salt and pepper, to taste
Green onions, for garnish (optional)
Sesame seeds, for garnish (optional)

In a large skillet or wok, cook the ground turkey or chicken over medium-high heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the thinly sliced cabbage and julienned carrot. Cook for about 5-7 minutes, or until the cabbage begins to wilt and the vegetables are tender.
In a small bowl, combine the soy sauce, rice vinegar, ginger, sesame oil, and sriracha sauce.
Pour the sauce mixture over the cooked meat and vegetables. Toss everything together and cook for an additional 2-3 minutes to allow the flavors to meld.
Taste the crack slaw and adjust the seasoning with salt, pepper, or more sriracha sauce, if desired.
Serve the WW crack slaw hot, garnished with green onions and sesame seeds if you like.
This dish is easy to prepare and full of flavor. It’s low in points and is a great option for those following the WW program. Remember to calculate the WW points based on the specific ingredients and brands you use. Enjoy your WW-friendly crack slaw!