avec arachides et edamame
La salade de chou croquante et les poivrons crispants ajoutent du dynamisme à chaque bouchée de cette salade. Le soya et le mirin se marient pour former un glaçage sucré et collant qui enrobe la dinde hachée maigre et l'edamame riche en protéines.
Allergens
Utensils
Tags
Dinde hachée
250 g
Salade de chou
170 g
Poivron
1 unit(s)
Échalotes frites
28 g
Vinaigre de riz assaisonné
1 tbsp
Mélange mirin-soja
4 tbsp
Edamame
56 g
Spicy Mayo
2 tbsp
Arachides, hachées
28 g
Oignons verts
1 unit(s)
Poivre
0.063 tsp
Huile
2 tsp
Sel
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
avec arachides et edamame
avec salade de tomates, de maïs grillé et d’épinards
