1lb.lean ground turkeysub with your favorite ground meat
2clovesgarlic
1tablespoonfreshly grated gingersee notes
10ouncescabbage blend
1mediumcarrotgrated
3green onionssliced (reserve dark green tops for garnish)
1/4cupcoconut aminossub with soy sauce or tamari if desired
1tablespoonrice wine vinegarsee notes for substitutions
Sesame seedsfor serving; optional
Instructions
Heat the sesame oil in a large sauté pan over medium heat. Add the ground turkey and break up into small chunks with a wooden spoon. Cook for 3-4 minutes or until no longer pink. Add the garlic and ginger and cook for 30 seconds more.
Add the cabbage, carrot, white and light green parts of green onion, coconut aminos and rice wine vinegar, and stir well to combine. Cook for 4-5 minutes or until the vegetables have reached the desired level of doneness.
10 ounces cabbage blend, 1 medium carrot, 3 green onions, 1/4 cup coconut aminos, 1 tablespoon rice wine vinegar
Remove from heat and top with sliced scallions and sesame seeds (optional). Enjoy!
Sesame seeds
Notes
Pro tip: Prep your veggies in advance to make this recipe go even more quickly! Purchasing a coleslaw mix is a huge shortcut, but buying a head of cabbage lasts longer and is more cost effective. If you buy a head of cabbage,see my tips on How to Cut Cabbage.
Keep fresh ginger root in a plastic zip top bag in the freezer and grate with a Microplane grater peel and all!
Make this egg roll in a bowl Whole30, paleo, gluten-free and keto compliant by using coconut aminos and substituting the rice wine vinegar with apple cider vinegar. Coconut aminos are lighter in sodium than traditional soy sauce, so if you substitute it with tamari or soy sauce, you will need to use less.
Store leftovers in an air tight container in the refrigerator for up to 3 days or freeze for up to 3 months.