Ingredients:

  • 1 lb (450g) 99% lean ground turkey
  • 2 tsp toasted sesame oil
  • 14 oz (400g) coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup sliced green onions
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low sodium soy sauce
  • 1 tbsp rice vinegar
  • Optional Sriracha

Instructions:

  1. Heat the oil. Place your 2 tsp of toasted sesame oil in a large skillet over medium high heat until it shimmers and smells nutty. Note: Don't let it smoke, or it will turn bitter.
  2. Brown the turkey. Add the 1 lb (450g) lean ground turkey to the pan. Break it up with a wooden spoon. Note: Let it sit for 2 mins before stirring to get a golden sear.
  3. Check for doneness. Cook the turkey until no pink remains and the internal temperature reaches 165°F (74°C).
  4. Sauté the aromatics. Push the turkey to the sides and add the 3 minced garlic cloves and 1 tbsp grated ginger. Wait for the sharp sting of ginger to fill the air (about 1 minute).
  5. Add the greens. Dump in the 14 oz (400g) bag of coleslaw mix. It will look like a lot, but it shrinks rapidly.
  6. Deglaze the pan. Pour in the 1/4 cup low sodium soy sauce and 1 tbsp rice vinegar. Scrape the bottom of the pan to release the brown bits.
  7. Wilt the cabbage. Stir everything together and cook for 3-5 minutes until the cabbage is tender but still has a slight snap.
  8. Finish with onions. Toss in the 1/2 cup sliced green onions and any optional red pepper flakes.
  9. Garnish and serve. Remove from heat immediately to prevent the cabbage from turning mushy.