Eggroll Bowl with Cabbage and Five Bean Salad
Recipe and photography by Abby Mosler, @SweetRindandSalt. This Eggroll Bowl with Cabbage and Five Bean Salad is a flavorful, protein-packed meal featuring ground pork, fresh cabbage coleslaw, and Paisley Farm Bean Salad in a savory, garlicky sauce. Sautéed with onion, garlic, ginger, soy sauce, rice wine vinegar, and sesame oil, this easy stir-fry combines crisp vegetables and hearty beans for a satisfying, nutritious dinner. Served over rice and finished with optional toppings like green onions, sesame seeds, chili sauce, or crushed peanuts, it delivers the delicious flavors of an eggroll without the wrapper. Perfect for quick weeknight dinners, healthy stir-fry recipes, and easy bean-based meals.
Ingredients
2 tbsp. olive oil (or other sauté oil)
1 medium onion, diced
1 lb. ground pork (or ground beef, chicken, or turkey)
3 cloves garlic, minced
1 tbsp. fresh minced ginger
3 tbsp. soy sauce or tamari
2 tbsp. rice wine vinegar
2 tsp. sesame oil (toasted or regular)
1 (14 oz.) bag cabbage coleslaw mix
1 (24 oz.) jar Paisley Farm Five Bean Salad, drained
Salt to taste
Black pepper to taste
Cooked rice for serving
Optional Toppings:
Chili sauce (such as Sriracha)
Fresh green onions, thinly sliced
Sesame seeds
Crushed peanuts
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions, along with a couple dashes of salt and pepper, and sauté until the onions begin to soften; about 5 to 8 minutes.
- Next, add the ground pork and cook, breaking up the meat as you sauté until it’s almost cooked through. Add the garlic and ginger and sauté another 2 minutes. Next, add the soy sauce or tamari, rice wine vinegar, and sesame oil. Mix well.
- Stir in the coleslaw mix and cook just until it begins to wilt, about 8 minutes. Next, stir in the five bean salad and cook until everything is warmed through. Season to taste with salt and pepper.
- Serve over rice and top with your favorite garnishes!
