Ingredients
Scale
- 1 lb ground turkey (93% lean)
- 1 tablespoon toasted sesame oil
- 1/2 cup yellow onion, diced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 bag (14-16 oz) coleslaw mix (shredded cabbage and carrots)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional, adjust for heat)
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Salt and black pepper to taste
- Spicy mayo (optional for drizzling)
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground turkey and diced onion. Cook, breaking up the meat with a wooden spoon, until the turkey is fully browned and the onions are translucent, about 6-8 minutes.
- Add the minced ginger and garlic to the pan. Sauté continuously for about 1 minute until the aromatics are fragrant, being careful not to burn them.
- Pour in the coleslaw mix, soy sauce, rice vinegar, and sriracha. Toss everything together to coat the vegetables in the sauce and meat mixture.
- Sauté for 3-5 minutes, stirring frequently. Cook until the cabbage is wilted but still retains a pleasant crunch. Avoid overcooking to prevent the mixture from becoming soggy.
- Remove from heat. Taste and adjust seasoning with salt and pepper if needed. Serve immediately in bowls, garnished with sliced green onions, sesame seeds, and a drizzle of spicy mayo if desired.
Notes
This recipe is excellent for meal prep and keeps well in the refrigerator for up to 4 days. For a vegan version, use tofu or crumbled tempeh instead of turkey. If you prefer a richer flavor, ground beef can be substituted for the turkey.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg