Used pork and added a little garlic, 1 1/2 times lime juice, and it was lovely. I used left over cooked pork and ground in food processor. Now I have a go-to meal wich is entirely different than plain pork. Family locked it. I also added 1/2 cup chopped cilantro for more flavor! Excellent and easy. Gluten Free? Leave peanuts out and use coconut Aminos .
Photo: Oxmoor House
Roll up bites of this spicy Thai turkey salad in crunchy cabbage leaves for a super-flavorful light meal or appetizer. Increase the sambal oelek to 2 teaspoons if you like a little more heat.
Yield: 4 servings (serving size: 3/4 cup turkey filling and 3 cabbage leaves)
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Amount per serving
- Calories: 188
- Fat: 4.1g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.8g
- Protein: 29.4g
- Carbohydrate: 9.7g
- Fiber: 3.1g
- Cholesterol: 46mg
- Iron: 1.5mg
- Sodium: 648mg
- Calcium: 53mg
- Cooking spray
- 1 pound ground turkey breast
- 1/2 cup thin vertical slices red onion
- 1/3 cup finely chopped green onions
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce (such as Thai Kitchen)
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon chile paste with garlic (such as sambal oelek)
- 2 tablespoons dry-roasted peanuts
- 1/2 small head green or Napa (Chinese) cabbage, separated into leaves
- 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 5 minutes or until done, stirring to crumble. Remove turkey from pan; set aside to cool.
- 2. Combine onion slices and next 5 ingredients in a medium bowl. Let stand 10 minutes. Stir turkey into onion mixture; sprinkle with peanuts.
- 3. Serve turkey mixture in cabbage leaves.
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