Korean Tacos with Asian Slaw

20 Oct

i had a red cabbage from our veggie box i needed to use and this recipe seemed like a good idea… it was ok.. nothing special

DSC_7147

Korean Tacos with Asian Slaw
adapted from womans day

ingredients
2 tablespoon(s) rice vinegar
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce
2 teaspoon(s) low-sodium soy sauce
1/2 small (about 1 pound) cabbage, cored and thinly sliced
1 medium carrot, cut into matchsticks
2 tablespoon(s) light brown sugar
2 clove(s) garlic, very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) ground turkey
1 tablespoon(s) canola oil
1 small onion, finely chopped
8 small flour tortillas, warmed

directions

In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.

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