We are all on the go and looking for meals that pack a ton of flavor and nutrition but go easy on the wallet and on our time. So once I hit 40 it seems it is damn near impossible to lose weight! Needless to say I mainly eat lean proteins and veggies but it can get pretty monotonous. This egg roll salad is EASY, FAST and FLEXIBLE for different palates. It is high in protein and low on carbs. To make this super fast and friendly I use herb pastes that can be found in the produce section with the fresh herbs. If you want to make it even faster you can omit the onions or buy them chopped so there is basically VERY little work that goes into this. Best of all everyone loves it.
Here are the ingredients and the directions and I will break it down at bit more below:
1 lb ground turkey (can substitute with red meat, chicken, sausage, etc.)
1 bag dry coleslaw mix (shredded cabbage and carrots)
1 medium onion chopped
1 tablespoon garlic paste
1 tablespoon basil paste
1 tablespoon lemongrass paste
1 tablespoon ginger paste
1/2 cup soy sauce (I prefer Bragg’s Amino Acids, good for you and gluten-free)
1/4 cup seasoned rice wine vinegar
2 handfuls bean sprouts (optional)
1 bunch cilantro (optional)
Siracha or Red pepper flakes to taste (optional)
- In a large, deep skillet, brown ground onions and ground turkey.
- Once turkey is cooked through turn off the heat and add dry coleslaw mix and bean sprouts to skillet and mix in garlic, basil, lemongrass and ginger (siracha and red pepper flakes can be added) and mix well.
- Pour soy sauce and vinegar into the skillet and stir. Cabbage should wilt slightly with the residual heat.
- Serve with cilantro.
- This can be eaten cold as a salad or warm. It is just as good either way. Trust me!
Get all of your ingredients ready. You can avoid chopping all together in this recipe buying chopped onions or just omitting them. I love onions so I chop two large onions on Sunday night and put them in a ziplock bag to use them during the week in salads and with my egg whites. I also like adding additional carrots to my dish. I usually just buy shredded carrots (no chopping) and through it in but I had some extra baby carrots I chopped up. If you buy shredded carrots add it when you add the coleslaw mix so they don’t overcook.
Brown your ground meat of choice with chopped onions.
Once it is browned I drain the fat and add the cabbage mix and the seasoning. Notice the paste. This let’s me skip any chopping and save time and clean up. These pasts are amazing and last a long time. I also use them to make turkey burgers and they work amazingly. You should really have them handy. Also, you can add more or less of what you like. Some people don’t like ginger so leave it out.
So please excuse the look of the finished product. It was so good it didn’t last long and I forgot to take a picture so this is the best I could come up with. It is also missing the cilantro, which if you like cilantro you cannot skip. Of course if you don’t like it just leave it out. It is amazing and really brightens it up. You can also drizzle siracha.