• 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 Beyond Meat® patties.
• Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.**

• Add edamame and soy sauce mirin blend and 2 tbsp (4 tbsp) water 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.)

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

If you've opted to get Beyond Meat®, cook it the same way as the turkey, breaking up patties into smaller pieces, until crispy, 5-6 min.**