• Core, then thinly slice pepper.
• Thinly slice green onion.

• Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties.
• Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.**

• Add edamame and soy sauce mirin blend to the pan with Beyond Meat®.
• Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)

• Divide slaw between plates.
• Top with Beyond Meat® and edamame.
• Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.

If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the recipe instructs you to prepare, cook and plate the turkey, until cooked through, 5-6 min.**