Egg Roll In A Bowl Salad
A flavorful and nourishing salad that captures the essence of traditional egg rolls without the hassle, featuring fresh vegetables and anti-inflammatory ingredients like turmeric and ginger.
Ingredients
Main Ingredients
- 1 lb ground turkey Can be substituted with ground chicken for a different flavor.
- 1 small head green cabbage, shredded About 6 cups.
- 2 cups shredded carrots Alternatively, use 2 medium carrots, julienned.
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil or avocado oil For cooking.
- 3 tbsp tamari or gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 tsp ground turmeric For anti-inflammatory properties.
- 1 tsp sesame oil
- 1/4 cup chopped cilantro Optional.
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional crunch: toasted sesame seeds or chopped roasted almonds
Instructions
Preparation
- Shred the cabbage and carrots, slice the bell pepper, and mince the garlic and ginger. Keep the green and white parts of the onions separate.
Cooking
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground turkey and the white parts of the green onions, breaking the meat up as it cooks. Season lightly with salt and pepper. Cook until browned and cooked through, about 6–8 minutes.
- Push the meat to one side of the skillet. Add the remaining oil, then garlic and ginger. Stir for 30 seconds until fragrant. Sprinkle in the turmeric and stir to combine.
- Add the shredded cabbage, carrots, and bell pepper. Toss everything together and cook until the cabbage wilts but still retains some bite, about 4–6 minutes.
- Stir in tamari, rice vinegar, and sesame oil. Taste and adjust seasoning. Remove from heat and fold in cilantro and green parts of the onions. Squeeze lime over each serving before serving.
Serving
- This Egg Roll In A Bowl Salad is lovely served warm for cozy nights or chilled for a refreshing lunch.
Notes
Use a large, heavy skillet so the cabbage can caramelize a bit instead of steaming for added flavor. Don't overcook the cabbage; aim for tender-crisp. For variations, swap ground turkey with crumbled tempeh or firm tofu for a vegetarian option. A touch of honey or maple syrup can add sweetness to balance the vinegar.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 5g
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