avec arachides et edamames
Pour du plaisir garanti à chaque bouchée, nous vous proposons une fabuleuse salade avec chou et poivrons croquants. Dans ce mets, la sauce soya et le mirin se combinent dans un glaçage sucré et collant, qui enveloppe chaleureusement la dinde hachée maigre et les edamames riches en protéines.
Allergens
Utensils
Tags
Dinde hachée
250 g
Poivron
1 unit(s)
Oignons verts
1 unit(s)
Vinaigre de riz assaisonné
1 tbsp
Salade de chou
170 g
Edamame
56 g
Mélange mirin-soja
4 tbsp
Spicy Mayo
2 tbsp
Arachides, hachées
28 g
Huile
2 tsp
Sel
0.063 tsp
Poivre
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 peanuts and remaining green onions over top.
530
kcal
Calories
32
g
Fat
6
g
Saturated Fat
27
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
1180
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
avec arachides et edamame
