Best Sriracha Turkey Pockets With Cabbage Radish Slaw Recipes

Crack Slaw image

Provided by Teresa Pendino

Categories Turkey

Time 25m

Number Of Ingredients 10

1 lb ground turkey
2 Tbsp sesame oil
2 tsp minced garlic
3 stalk(s) green onions
16 oz marketside® tri color cole slaw mix
2 Tbsp low sodium soy sauce
1/2 tsp sriracha sauce
1 tsp splenda® artificial sweetener
1/2 tsp ground ginger
1 tsp apple cider vinegar

Steps:

1. Brown ground turkey, drain, remove from pan and set aside.
2. Heat up sesame oil and sauté garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness.
3. Stir in the soy sauce, Sriracha sauce, Splenda packet, ginger and vinegar.
4. Add brown ground turkey back in. Mix well and serve!

Sriracha Coleslaw image

Provided by dazaspicymeatball

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 cups shredded cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onion
2 teaspoons lemon juice
1/2 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon coarse grain mustard
3 tablespoons Asian chili sauce

Steps:

In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.

Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4

Sriracha Turkey Pockets with Cabbage & Radish Slaw image

Provided by Amanda Smith @Smithal70

Categories Turkey

Number Of Ingredients 25

SRIRACHA TURKEY WINGS
1/4 cup(s) hoisin sauce
1 tablespoon(s) grated fresh ginger
2 clove(s) fresh garlic, minced
1 pinch(es) salt
2 tablespoon(s) fresh lime juice
2 teaspoon(s) sriracha sauce, adjust to taste
1/4 teaspoon(s) chinese five spice powder
1 package(s) turkey wing drummettes (i used perdue fresh turkey wing drummettes)
CABBAGE & RADISH SLAW
1 small green cabbage, finely shredded
1 medium daikon radish, cut into 1/8 inch thick matchsticks
16 - red radish, halved lengthwise and cut into thin half moons
4 - scallions, cut on the diagonal into long, thin slices
1/2 cup(s) dry-roasted peanuts
PEANUT DRESSING
1 tablespoon(s) fresh ginger, finely chopped
1/4 cup(s) shallots, coarsely chopped
1/4 cup(s) + 1 tablespoon creamy peanut butter
1/2 cup(s) rice wine vinegar
3 tablespoon(s) soy sauce
3 tablespoon(s) packed dark brown sugar
1/4 cup(s) canola oil
REMAINING INGREDIENTS
- pita pockets

Steps:

Sriracha Turkey: Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
Peanut Dressing: Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
Cabbage & Radish Slaw: Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine.
Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!! OR (instead of mixing turkey in with slaw) Cut pita pockets in half and fill with shredded turkey and place slaw on top. Both ways are excellent!!