Eosinophilic Esophagitis Friendly Turkey Cilantro Lime Cabbage Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the turkey
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For the salad
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup fresh cilantro leaves, roughly chopped
- 3 scallions, green tops only, thinly sliced
- 1 medium jalapeño, seeds removed, thinly sliced (optional)
For serving
- 1 medium avocado, sliced
- lime wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and the internal temperature reaches 165°F (74°C), about 8–10 minutes.
- 2
Reduce the heat to low and stir in the cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, until the spices are fragrant, then remove the skillet from the heat and let the turkey cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!