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• 1 lb 97% lean ground turkey
• 16 oz bag tri-color coleslaw mix (453 grams) green cabbage, red cabbage and carrots
• 1/4 cup coconut aminos (or low sodium tamari or soy sauce)

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• 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)

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