Servings: 6 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- ½ cup Chicken broth
- 1 tbsp Rice vinegar
- 2 tsp Tamari
- 1 Freshly squeezed lime juice
- 1 tsp Fish sauce
- 1 tsp Swerve sugar substitute
- 1 tsp Sriracha
- 1½ lbs Ground turkey
- ½ cup Peppers – diced
- ½ cup Red peppers – diced
- ¼ cup Onion – diced
- 2 cloves Garlic – minced
- 1 tsp Ginger – grated
- 16 oz bag of Coleslaw
Instructions
- Combine the chicken broth, rice vinegar, tamari, lime juice, fish sauce, sugar, and sriracha in a small mixing bowl. Set aside.
- Cook the turkey, peppers, and onions in a large skillet over medium-high heat. Cook until the turkey is no longer pink, breaking it into small pieces as it cooks. During the last 2 minutes, add the garlic and ginger.
- Stir in coleslaw and mix to combine. Pour the sauce mixture over the coleslaw mixture. To combine, stir everything together. Sauté until everything is heated through.
- Serve immediately.
Other Keto Turkey Recipes
Nutrition Facts
Calories: 191kcal
Carbohydrates: 7g
Total Fat: 8g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 127mg
Sodium: 555mg
Carbohydrates: 7g
Fiber: 2g
Sugar: 1g
Protein: 2g
Net Carbohydrates: 4.5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Turkey and Cabbage Skillet
Refrigerate the turkey and cabbage skillet in an airtight container for up to 4 days.
