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Heat 1 Tablespoon of oil over medium heat in a large nonstick skillet. Add the ground turkey and a pinch of sea salt and sauté, stirring constantly and crumbling the turkey, for about 5 – 10 minutes or until all of the meat is cooked and no longer pink. Remove turkey from the skillet and place into a large mixing bowl.
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In the same skillet, add a Tablespoon of oil over medium heat and add the red onions, garlic, ginger and a pinch of sea and sauté for 2 – 3 minutes, stirring constantly, until the onions start to soften.
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Add the shredded cabbage, apple cider vinegar, coconut aminos, lime juice, stevia and a pinch of sea salt and cover with a fitted lid. Let simmer for about 2 – 3 minutes. Remove the lid and using a wooden spatula sauté for a couple minutes more, or until the cabbage is soft and cooked.
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Add this mixture to the ground turkey in the mixing bowl. Mix in the green onions, cilantro, and sunflower or sesame seeds and taste for seasoning.
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Garnish with sliced avocado.