Asian Keto Turkey and Cabbage Skillet

In just 30 minutes, you can make this delicious and satisfying Asian keto turkey and cabbage skillet! This is an incredibly delicious and incredibly low carb dish! Enjoy!

This Asian keto turkey and cabbage skillet was a huge hit at my house! When my husband asked for leftovers the day after I made it, I knew it was a winner! I hope you and your family enjoy this delicious dish as much as we do!

Let’s talk about the turkey mixture in this Asian keto turkey and cabbage skillet!

I used a 93 percent lean ground turkey for this dish. This is my favorite, but an 85 percent lean would work well too. To the ground turkey, we add some diced green and red peppers and diced onions. You can use any color or color combination of peppers you’d like. Then during the last couple minutes of sauteing, we add minced garlic cloves and freshly grated ginger. You’re going to love the aroma after you cook that garlic and ginger. Yum!

What kind of cabbage should I use for this Asian keto turkey and cabbage skillet?

I used a bag of coleslaw mix for my cabbage. The ease of this option is appealing, and the ingredients are fresh and delicious. If you’d like, you can chop your own cabbage. I would use a majority of green cabbage and add a little purple if you want. Generally, I don’t incorporate carrots into my dishes because of their higher carb count. When I use packaged coleslaw mix, I don’t mind the addition of carrots. This is because there are so few added, and the carb count is still quite low. You will want to make sure you’re buying plain coleslaw mix and not the kind with dressing included. I like to add my coleslaw mix to a bowl and break apart any large pieces, so all the coleslaw is uniform in size.

The sauce makes the dish!

I love the ingredients in this sauce and the depth of flavor the sauce brings to this dish! And this sauce is quick and easy to make! In a small bowl, simply add all the ingredients and stir or whisk to combine. For our sauce, we combine chicken broth, rice vinegar, tamari, the juice of 1 lime, fish sauce, keto granulated sugar, and sriracha. You’ll want to make sure you’re using plain rice vinegar and not seasoned rice vinegar. The seasoned rice vinegar adds ingredients and carbs that the plain doesn’t contain. Most tamari is gluten free, but you’ll want to double check your ingredients when buying if you are gluten free.

Some fish sauces contain sugar, so you’ll want to read your ingredients when buying. I use the Red Boat brand fish sauce as it contains no added sugar and has zero carbs. For my sugar, I use the Swerve brand. It is delicious and contains zero calories and zero net carbs. Many sriracha sauces add a little sugar. You can find sriracha without added sugar, but it’s a little harder to locate. If you don’t want to use sriracha, you can substitute your favorite hot sauce for this dish.

Here are some keto desserts that would be the perfect ending to this delicious meal!

Awesome Keto Peanut Butter Pie

Cinnamon Sugar Keto Cheesecake Bars

Keto No-Bake Chocolate Cream Pie

Keto Pumpkin Cheesecake Mousse

Helpful Hints:

*I used a 93 percent lean ground turkey for this dish, but 85 percent lean would work well too.

*You can use a coleslaw mix, or you can shred your own cabbage for this dish.

Main Kitchen Equipment and Utensils:

• Small mixing bowl
• Large skillet

Splash of Encouragement:

***The LORD is my rock and my fortress and my deliverer; My God, my strength, in whom I will trust; My shield and the horn of my salvation, my stronghold. Psalm 18:2***