Turkey Larb with Asian Cucumber-and-Carrot Salad
Ingredients
- ½ cup rice wine vinegar
- 5 Tbsp honey, divided
- 3 Tbsp dark sesame oil
- 1 (10-oz) pkg matchstick-cut carrots
- 1 English cucumber, thinly sliced
- ¼ cup sliced red onion
- ¼ cup chopped fresh mint
- 1 (20-oz) pkg ground turkey
- 1 Tbsp refrigerated ginger paste
- 1 jalapeño pepper, seeded and minced (see Note)
- ½ cup fresh lime juice
- 2 Tbsp fish sauce
- ½ cup chopped fresh cilantro
- 1 small head green cabbage, leaves separated
Instructions
- Whisk together vinegar, 3 Tbsp honey, and oil in a bowl. Add carrots, cucumber, onion, and mint. Toss.
- Cook turkey, ginger, and jalapeño in a large skillet over medium-high heat 11 to 12 minutes or until turkey is browned and crumbly.
- Stir in lime juice, fish sauce, and 2 Tbsp honey; cook 1 minute. Stir in cilantro. Serve turkey mixture in cabbage leaves with carrot salad.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
353
|
353
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 21 | 21 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 593 | 593 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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