🥬 Anti-Inflammatory Egg Roll in a Bowl Salad

Ingredients

• 1 lb (450 g) lean ground turkey or chicken
• 1 tbsp extra-virgin olive oil
• 4 cups finely shredded green cabbage
• 2 cups shredded carrots
• 1 small red bell pepper, thinly sliced
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• ½ tsp ground turmeric
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 1 tbsp sesame seeds
• ¼ cup fresh cilantro, chopped
• ½ avocado, sliced
• Lime wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add turkey or chicken and cook 5–7 minutes, breaking it apart.
2. Stir in garlic and ginger and cook about 1 minute.
3. Add cabbage, carrots, and bell pepper. Stir-fry 4–5 minutes, keeping vegetables slightly crisp.
4. Add soy sauce or coconut aminos, rice vinegar, sesame oil, turmeric, black pepper, and red pepper flakes. Toss well.
5. Cook another 1–2 minutes and remove from heat.
6. Serve in bowls topped with green onions, cilantro, sesame seeds, avocado, and lime.

Serving Ideas & Tips

For a cold salad version, cool the cooked turkey mixture completely and serve over 4–5 cups mixed greens or shredded cabbage with a light ginger-lime dressing. Optional: add brown rice, quinoa, or edamame.