Ingredients
Equipment
Method
- Make the spicy mayo (if using): In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust heat to your preference. Set aside in the fridge while you cook.
- Brown the turkey: Heat oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and it starts to brown (about 5-6 minutes). If there's excess liquid, drain it off so the meat can brown properly.
- Bloom the aromatics: Push the turkey to the edges of the pan. Add garlic, ginger, and the white parts of the green onions to the center. Cook for 30-60 seconds, stirring constantly, until fragrant but not burned. Mix everything together.
- Wilt the cabbage: Add coleslaw mix (and carrots if using) to the skillet. Stir to combine with the turkey mixture. Cook for 3-4 minutes, stirring occasionally, until the cabbage is wilted but still has a slight crunch. Don't overcook—mushy cabbage loses its appeal.
- Add the sauce: Pour in soy sauce (or coconut aminos), sesame oil, chicken broth, and lime juice (if using). Stir well and cook for 2-3 minutes until the liquid reduces slightly and coats everything evenly. Taste and adjust seasoning as needed.
- Serve and garnish: Remove from heat and divide among 4 bowls. Top with reserved green onion greens, sesame seeds, and cilantro. Drizzle with spicy mayo if desired. Serve immediately, or let cool and portion into meal prep containers.
Nutrition
Notes
This diabetic-friendly egg roll in a bowl (crack slaw) provides excellent blood sugar control with only 8g net carbs per serving. The high protein (28g) and healthy fats slow digestion and prevent glucose spikes. By eliminating the wrapper, we've removed 15-25g of refined carbohydrates while keeping all the satisfying flavors.
Gluten-Free: Use coconut aminos instead of soy sauce for a completely gluten-free and paleo-friendly version.
Protein Swaps: Ground pork, chicken, beef, or crumbled tempeh all work well.
Meal Prep: Store for up to 5 days in the refrigerator. Flavors actually improve overnight! Keep spicy mayo and toppings separate until serving.
Serving Ideas: Enjoy as-is, over cauliflower rice, in lettuce cups, or alongside cucumber salad.
