Ingredients:

  • 1 lb 99% lean ground turkey
  • 14 oz coleslaw mix (shredded cabbage and carrots)
  • 0.5 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 0.5 tsp sriracha
  • 0.25 tsp ground black pepper
  • 0.25 cup green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the pan. Set your large skillet over medium high heat.
  2. Brown the turkey. Add the 1 lb 99% lean ground turkey to the dry pan. Cook for 5-7 minutes until no pink remains, breaking it into small crumbles.
  3. Add aromatics. Toss in the 0.5 cup red onion, 2 cloves minced garlic, and 1 tbsp grated ginger. Sauté for 2 minutes until the onion is translucent and fragrant.
  4. Incorporate the slaw. Dump the 14 oz coleslaw mix directly into the pan. Stir constantly for 3 minutes until the cabbage begins to wilt but still has a bite.
  5. Whisk the sauce. In a small bowl, combine 3 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp rice vinegar, 0.5 tsp sriracha, and 0.25 tsp pepper.
  6. Glaze the mixture. Pour the sauce over the turkey and cabbage. Toss for 1 minute to ensure everything is coated and the sauce has thickened slightly.
  7. Check the texture. The cabbage should be bright and glossy, not soggy or brown.
  8. Final garnish. Remove from heat and stir in the 0.25 cup sliced green onions.
  9. Serve immediately. Sprinkle with 1 tsp toasted sesame seeds for a nutty finish.