Description
Hearty and nourishing with lean protein + veggies. All the familiar flavors of an egg roll—without the carb-heavy wrapper. Quick, one-skillet recipe ready in ~20–30 minutes
Ingredients
1 lb lean ground turkey (93% recommended
1 Tbsp sesame or avocado oil
1 small yellow onion, finely diced (or use minced onion)
1 Tbsp minced garlic + 1 tsp ginger powder (or 1 Tbsp fresh ginger)
3½ cups coleslaw mix (cabbage + carrots)
½–1 cup matchstick carrots (optional extra crunch)
¼–⅓ cup low-sodium soy sauce, tamari or coconut aminos
1–2 Tbsp brown sugar or honey
Seasonings: ½ tsp salt, ¼ tsp black pepper, pinch of red pepper flakes (optional)
Garnish ideas: sliced green onions, sesame seeds, sriracha, roasted cashews, jammy soft-boiled egg
Instructions
1. Brown the turkey & aromatics
In a large skillet, heat oil over medium-high heat. Cook turkey, breaking it up until no longer pink (about 6–8 minutes). Season with salt & pepper.
Optional: remove turkey, then sauté onion, garlic and ginger in the same pan until softened and fragrant (~2 minutes).
2. Build the flavor base
Return turkey (if removed) and stir in soy sauce, brown sugar or honey, plus any chili flakes.
3. Add veggies & cook
Mix in coleslaw mix (and extra carrots if using). Cover and sauté 5–8 minutes until cabbage wilts and softens. Uncover and cook a few more minutes to let excess moisture evaporate for best texture.
4. Finish & serve
Taste and adjust seasoning. Top with green onions, sesame seeds, a drizzle of sriracha, roasted cashews, or a soft-boiled egg. Serve alone or over rice or cauliflower rice.
Notes
Use 93% lean turkey for rich flavor (99% can taste dry)
Frozen coleslaw mix + matchstick carrots = less chopping, effortless prep
For added protein and richness, top with a jammy egg or roasted cashews
Leftovers store well in the fridge for up to 5 days; reheat in a skillet or microwave
- Prep Time: 5 minutes
- Cook Time: ~15–20 minutes
