So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too! Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!
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Ground Turkey and Cabbage with Spicy Peanut Sauce
1 Tbsp. canola oil (or other flavorless oil)
1 onion, chopped
1 pound lean ground turkey (93/7)
2 tsp. garlic, minced
1 tsp. ginger (I use the squeeze bottle of ginger)
2-1/2 Tbsp. soy sauce
4 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. smooth peanut butter
1/2 Tbsp. honey
2 tsp. Sriracha
1 bag of coleslaw mix (just cabbage and carrots; no dressing!)
5 green onions, chopped (you may just want to use 3, but I happen to love green onions)
Small can of water chestnuts, chopped (I forgot to add these yesterday--bummer!)
Peanuts for topping
In a small bowl, combine the sauce ingredients: soy sauce, vinegar, sesame oil, peanut butter, honey, and Sriracha. Microwave it for about 30 seconds to soften the peanut butter, and stir until (mostly) smooth.
Heat the canola oil over medium high heat, and add the onion. Sauté the onion for a couple of minutes, and then add the ground turkey and garlic. Cook, breaking up the turkey, until it's browned and the onion is soft. Add the ginger and coleslaw mix, and continue to sauté until the cabbage just starts to get soft. Add the water chestnuts, green onion, and sauce, and stir well to combine. Heat through until the cabbage is the texture you want (the longer you cook it, the softer it gets, obviously).
Makes about five cups (shown above is one cup). Top each serving with about a tablespoon of peanuts.
This is a great recipe -- I've made it twice now and my husband and kiddo love it.
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