Ingredients
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 1 1/2 Tbsp rice vinegar
- 1–2 Tbsp maple syrup or honey
- 1 tsp toasted sesame oil
- 3 cloves garlic, minced (divided)
- 1 Tbsp fresh grated ginger (divided)
- 1–2 tsp chili-garlic sauce or sriracha, to taste
- 1 Tbsp neutral oil
- 1 lb (450 g) ground turkey, 93% lean
- 4 cups coleslaw mix (shredded cabbage + carrot)
- 1 cup shelled edamame (thawed if frozen)
- 1 cup thinly sliced red bell pepper
- 3 stalks green onions, thinly sliced
- 1 lime cut in wedges
- sesame seeds, for garnish
- cooked rice or cauliflower rice, for serving
Equipment
- 12-inch skillet
- mixing bowl for sauce
- whisk
- spatula or wooden spoon
- Instant-read thermometer ensure turkey reaches 165°F
Method
- In a bowl, whisk soy/tamari, vinegar, maple/honey, sesame oil, half of the garlic, half of the ginger, and chili-garlic sauce or sriracha. Set aside.
- Heat neutral oil in a wide skillet over medium-high heat. Add ground turkey; cook, breaking up, until browned and internal temperature reaches 165°F (74°C).
- Add remaining garlic and ginger; cook 30 seconds until fragrant.
- Stir in coleslaw mix, edamame, and bell pepper; cook 2–3 minutes until crisp-tender.
- Pour in sauce; toss 1–2 minutes until glossy and slightly thickened.
- Off heat, stir in green onions and a squeeze of lime juice. Serve over rice or cauliflower rice and garnish with sesame seeds.
Nutrition
Calories: 290kcalCarbohydrates: 16gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 580mgPotassium: 640mgFiber: 3gSugar: 9gVitamin A: 700IUVitamin C: 35mgCalcium: 70mgIron: 2mg
Notes
Gluten-Free: Use tamari and check your chili-garlic brand.
Lower-carb: Reduce or omit sweetener; serve over cauliflower rice.
Add eggs: Push filling to one side, scramble 2 eggs in the pan, then combine.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (Meal-Prep Meatballs): Mix turkey with 1 tsp soy, 1 tsp ginger, and 1 minced garlic. Form 1-inch meatballs; air-fry 390°F (200°C) 9–11 min to 165°F (74°C). Toss with sautéed cabbage, edamame, and sauce.
• Sheet-Pan (Oven): Scatter cabbage, pepper, and edamame on a lined sheet; drizzle with oil. Roast 425°F (220°C) 10 min. Add pre-browned turkey and sauce; roast 5–6 min more.
• Slow Cooker (Set-and-Toss): Brown turkey; add to cooker with sauce (omit cabbage). Cook LOW 2–3 hr. Stir in cabbage and edamame during last 20–30 min to keep crisp.
Lower-carb: Reduce or omit sweetener; serve over cauliflower rice.
Add eggs: Push filling to one side, scramble 2 eggs in the pan, then combine.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (Meal-Prep Meatballs): Mix turkey with 1 tsp soy, 1 tsp ginger, and 1 minced garlic. Form 1-inch meatballs; air-fry 390°F (200°C) 9–11 min to 165°F (74°C). Toss with sautéed cabbage, edamame, and sauce.
• Sheet-Pan (Oven): Scatter cabbage, pepper, and edamame on a lined sheet; drizzle with oil. Roast 425°F (220°C) 10 min. Add pre-browned turkey and sauce; roast 5–6 min more.
• Slow Cooker (Set-and-Toss): Brown turkey; add to cooker with sauce (omit cabbage). Cook LOW 2–3 hr. Stir in cabbage and edamame during last 20–30 min to keep crisp.
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