Lettuce-wrapped turkey sliders with Asian slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lettuce-wrapped turkey sliders with Asian slaw

Gluten-Free, Dairy-Free, Paleo, Diabetes-Friendly, Carb-Conscious, Mediterranean, Lean & Clean, Family-Friendly, Soy-Free

2 Servings, 370 Calories/Serving

20 Minutes

Thanks to scallions, lime zest, and an optional kick of fresh jalapeño, we packed these lettuce-wrapped sliders with some serious punch.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 organic scallions
  • 1 organic lime
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 head organic butter or other lettuce
  • 1 organic Gala or other apple
  • 2 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • Sunbasket Asian slaw dressing (maple syrup - red wine vinegar - ginger)

Nutrition per serving

Calories: 370, Protein: 24g (48% DV), Fiber: 6g (24% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 100mg (4% DV), Carbohydrates: 35g (12% DV), Total Sugars: 23g, Added Sugars: 9g (18% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the patties

  • Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Zest and juice the lime, keeping the zest and juice separate. Set aside the juice for the slaw. [Zest both limes; juice 1 lime. Save the remaining zested lime for another use.]
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a medium bowl, combine the meat, scallions, lime zest, and as much jalapeño as you like. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.

2

Cook the patties

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Meanwhile, prepare the remaining ingredients and start the slaw.

3

Prep the remaining ingredients; make the Asian slaw

  • Trim the root end from the lettuce; remove 4 [8] of the largest outer leaves for the sliders and save the remaining lettuce for another use.
  • Peel the apple, if desired; core and cut into matchsticks.
In a medium bowl, toss together the apple, cabbage, carrots, Asian slaw dressing, and 2 teaspoons [4 tsp] lime juice. Season to taste with salt and pepper.

Serve

Transfer the lettuce leaves to individual plates. Top each leaf with a slider and a spoonful of Asian slaw. Serve any remaining slaw on the side.
Kids Can!
  • Juice the lime.
  • Separate the lettuce leaves.
  • Assemble the slaw.
  • Top the sliders with slaw.