• Core, then thinly slice pepper.
• Remove and discard outer layer of iceberg lettuce. Remove stem and cut half the lettuce into thin strips (use all the lettuce for 4 ppl).

• Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add peppers, then toss to coat. Top with lettuce, but do not toss until ready to serve.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then turkey. Work in batches, if necessary. 
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 

• Add edamame and soy sauce mirin blend and 2 tbsp (4 tbsp) water to the pan with turkey.
• 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.)

• Toss slaw to combine, then divide slaw between plates.
• Top with turkey and edamame.
• Drizzle with spicy mayo, then sprinkle crispy shallots and peanuts over top.

If you've opted for double turkey, cook it in the same way the recipe instructs you to cook the regular portion of turkey. Work in batches, if necessary.