- 1 lb 97% lean ground turkey
- 16 oz bag tri-color coleslaw mix (453 grams green cabbage, red cabbage and carrots)
- 1/4 cup low sodium coconut aminos (or low sodium tamari or soy sauce)
- Brown ground turkey in large non-stick pan on medium-high heat
- Once turkey is cooked (about 5-8 minutes) add in shredded coleslaw mix
- Reduce heat to medium and cook while stirring for another 5 minutes or until cabbage and carrots become tender
- Add in coconut aminos, stir and cook for an additional 1-2 minutes
- Remove from heat and divide into 3 portions
- *Optional: top with chili sauce or toasted sesame seeds (not included in nutrition facts)
Notes
