Ingredients
Equipment
Method
- Make the spicy mayo (if using): In a small bowl, whisk together the mayonnaise, sriracha, and 1 teaspoon of lime juice until smooth. Adjust heat to taste. Set aside in the fridge while you cook.
- Brown the turkey: Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and it begins to brown (about 5–6 minutes). Drain off any excess liquid so the meat can brown properly.
- Bloom the aromatics: Push the turkey to the edges of the pan. Add the garlic, ginger, and 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 the coleslaw mix (and shredded 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. Do not overcook — mushy cabbage loses its appeal.
- Add the sauce: Pour in the 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 chopped cilantro. Drizzle with spicy mayo if desired. Serve immediately, or let cool and portion into meal prep containers.
Nutrition
Notes
Net carbs: 8g per serving (12g total carbs minus 4g fiber).
Substitutions: Ground pork, chicken, beef, or crumbled tempeh all work in place of turkey. Use coconut aminos or certified gluten-free tamari instead of soy sauce for a fully gluten-free version. Skip the optional spicy mayo for a leaner finish.
Storage: Refrigerate in airtight containers for up to 5 days — flavors actually improve overnight. Freeze for up to 3 months. Keep spicy mayo and crispy toppings separate until serving.
Reheating: Microwave for 90 seconds with a stir at the halfway mark, or reheat in a hot skillet with a splash of water to restore the just-cooked texture.
