Ingredients:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 14 oz shredded coleslaw mix
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey

Instructions:

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add 1 lb ground turkey, breaking it apart with a spatula, and cook until the meat is no longer pink, has developed a dark golden sear, and reaches a safe internal temperature of 165°F (74°C).
  3. Stir in the 3 minced garlic cloves, 1 tbsp grated ginger, and the white parts of the 3 sliced green onions; sauté for 1–2 minutes until fragrant and the garlic is translucent.
  4. Add 14 oz shredded coleslaw mix to the pan and stir-fry for 3–5 minutes until the cabbage is tender-crisp.
  5. Pour in 3 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp honey; toss for 1 minute until the glaze is velvety and coats all ingredients.
  6. Divide into 4 bowls and garnish each serving with the reserved green onion tops.