Ingredients:

  • 1 lb 99% lean ground turkey
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 0.5 tsp toasted sesame oil
  • 14 oz shredded coleslaw mix
  • 0.5 cup shredded broccoli slaw
  • 4 green onions, sliced
  • 0.25 cup low sodium soy sauce
  • 1 tbsp rice vinegar
  • 0.5 tsp sriracha
  • 1 tsp toasted sesame seeds
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Place your skillet over medium high heat. Add the sesame oil and let it shimmer.
  2. Add the 1 lb ground turkey. Spread it out into one flat layer and leave it alone for 2 full minutes. Note: This allows the Maillard reaction to work its magic.
  3. Break the turkey into small crumbles with your spatula. Cook for another 3-4 minutes until browned and no longer pink.
  4. Push the turkey to the edges of the pan, creating a hot zone in the center.
  5. Drop the 1 tbsp ginger, 3 cloves garlic, and the whites of the 4 green onions into the center.
  6. Sauté for 30-60 seconds until the aroma fills your kitchen. Be careful not to burn the garlic!
  7. Stir the aromatics into the turkey, ensuring every crumble is coated.
  8. Add the 14 oz coleslaw mix and 0.5 cup broccoli slaw to the pan.
  9. Pour the 0.25 cup soy sauce, 1 tbsp rice vinegar, and 0.5 tsp sriracha over the vegetables.
  10. Toss everything together for 2-3 minutes until the cabbage just begins to soften but still holds its snap.
  11. Remove from heat immediately. Sprinkle with 1 tsp sesame seeds, 1 tbsp cilantro, and the green parts of the onions.