with Peanuts and Edamame
Crunchy coleslaw mix and crisp bell peppers add fun to every bite of this salad. Soy and mirin combine in a sweet, sticky glaze that dresses lean ground turkey and protein-rich edamame.
Allergens
Utensils
Tags
Ground Turkey
250 g
Coleslaw Cabbage Mix
170 g
Sweet Bell Pepper
1 unit(s)
Crispy Shallots
28 g
Seasoned Rice Vinegar
1 tbsp
Soy Sauce Mirin Blend
4 tbsp
Edamame
56 g
Spicy Mayo
2 tbsp
Peanuts, chopped
28 g
Green Onion
1 unit(s)
Pepper
0.063 tsp
Oil
2 tsp
Salt
0.063 tsp
- 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 the pan is hot, add 1 tsp (2 tsp) oil, then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add edamame and soy sauce mirin blend 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.)
- Divide slaw between plates.
- Top with turkey and edamame.
- Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.
580
kcal
Calories
35
g
Fat
9
g
Saturated Fat
30
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
1230
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
