Asian chicken and red cabbagte salad

Asian chicken and red cabbage salad

Shared by: jludwig

Ingredients

• ¹⁄₂ lb ground turkey
• 1 cup cooked quinoa
• 3 cups shredded red cabbage
• 2 cups shredded carrots or thinly sliced
• 2 yellow or red bell pepper cored, deseeded, and sliced into bite-sized strips
• 1 sweet potato peeled and sliced into 1 inch long, ½ inch wide chunks
• ¹⁄₂ cup creamy peanut butter
• ¹⁄₄ cup soy sauce
• 3 TBSP seasoned rice vinegar
• 3 TBSP Maple syrup agave nector or honey (sweeten to taste)
• 2 TBSP Water
• 1 ¹⁄₂ tsp fresh ginger or ginger paste
• 1 TBSP lime juice
• 3 TBSP coconut oil
• ¹⁄₂ cup coarsely chopped fresh cilantro
• 2 tsp dried onion
• 4 cloves garlic finely minced or through a garlic press
• 3 TBSP soy sauce
• 2 TBSP maple syrup
• 1 tsp lime juice
• 1 tsp lime zest

Directions

Cook the ground turkey with dried onion and garlic. When it is cooked mix quinoa with the meat and then add 3 tbsp soy sauce, 2 tbsp. maple syrup, and 1 tsp lime juice and lime zest, add soy sauce and maple syrup to taste

Roasted vegetables

Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil,

2 of 2Asian chicken and red cabbage salad

Directions (cont.)

the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.

Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 25 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.

Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.