Ingredients
- 6 cups Shredded cabbage - rinsed and drained
- 1 cup Shredded carrot
- 1/2 Red onion - finely minced
- 1 cup Celery - finely minced
- 1 tsp Sea salt
- 2/3 cup Stonyfield Farms
- 4 tsps Dr. Sears' Zone Extra Virgin Olive Oil
- 1 tsp Dry mustard
- 1 Garlic clove - finely minced or pressed
- 1 tsp Red pepper flakes - to taste
- 4 tsps coarsely chopped
- 10 oz Ground turkey breast
- 2 tsps Olive oil
- 1 Egg white
- 2 tbsps Dried onion flakes
- 1 tbsp Chili powder
- 1/2 tsp Ground cumin
- 1 Garlic clove - minced or pressed
- 1/2 tsp Sea salt
- 1 cup Blueberries
- 3 thinly sliced
- 3 cups Strawberries
Nutrition
Calories
334
Carbohydrates
39g
Fat
11g
Fiber
10g
Protein
25g
Instructions
- Combine coleslaw vegetables in a large mixing bowl.
- Rub and knead salt into the vegetables with your hand, until cabbage starts to shrink, turns translucent around the edges, and releases water, about 5 minutes.
- Leave mixture at room temperature for 1 hour or chill for several hours.
- Squeeze cabbage to release moisture and drain well in a fine mesh strainer.
- Mix yogurt, oil, mustard, red pepper, and garlic in a small bowl, then toss with cabbage and peanuts. Chill.
- Break meat apart in a bowl. Add remaining burger ingredients.
- Toss with hands to evenly mix.
- Divide into 4 equal portions, then pat into 3/4- to 1-inch-thick burgers.
- Mist a 10- to 12-inch heavy-bottomed stainless steel or cast iron skillet or grill pan with oil. Warm over medium-high heat for 3 to 4 minutes.
- Add burgers and cook 4 to 5 minutes per side, turning once, until the same color inside and out.
- Serve with coleslaw and fruit
- Pre-sliced cabbage saves time; just be sure to wash it. Salting and crushing the cabbage break down the fibers and release extra water to yield more tender, flavorful, and digestible coleslaw.
Zone Products In This Recipe:
