Servings: 3
Prep time: 10 min Cooking time: 20 min
Ingredients
1 1/2 lbs Extra Lean Ground Turkey
1 Tbsp Avocado Oil
7 1/2 cups Green Cabbage, shredded
1 1/2 large Carrot, julienned
1/3 cup Water
1/4 cup Coconut Aminos
2 Lime, juiced, plus more for garnish
4 Garlic Cloves, minced
1 1/2 Tbsps Ginger, fresh, minced or grated
3/4 cup Cilantro, chopped
Directions
Heat a large skillet with a tight-fitting lid over medium-high heat. Leave the lid off and add the turkey, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan and set the turkey aside.
To the same skillet, add the oil. Once warm, add the cabbage and carrot. Stir to coat in the oil and sauté for a minute. Add the water then cover with the lid. Cook for 4 to 5 minutes or until the cabbage wilts down and carrot is just tender.
Meanwhile, in a small mixing bowl, combine the coconut aminos, lime juice, garlic, and ginger. Set aside.
Add the cooked turkey back to the skillet and stir to mix. Add the coconut aminos mixture and stir to combine everything. Cook for another 2 to 3 minutes to allow the flavors to develop. Stir in the cilantro.
Portion out and serve with lime wedges, if using. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add maple syrup or honey, hot sauce, sesame oil, or green onion to the coconut aminos mixture.
Additional Toppings: Top with additional cilantro.
No Turkey: Use ground chicken or pork instead.
No Coconut Aminos: Substitute with low-sodium soy sauce or tamari sauce.
