Low Iodine Turkey Cilantro Lime Cabbage Salad

Total time35 min

Prep time20 min

Cook time15 min

Low Iodine Turkey Cilantro Lime Cabbage Salad

About Fig

Fig 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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!