- Servings: 4
|1 cup||Plain Greek (or Other Whole-milk) Yogurt|
|½ cup||Seeded & Grated Cucumber|
|¼ cup||Grated Onion|
|¼ tsp||Dried Dill Weed|
|1 Tbsp||Extra-virgin Olive Oil|
|1 lb||Lean Ground Turkey|
|1 tsp||Dried Oregano Leaves|
|1 tsp||Ground Cumin|
|⅛ tsp||Ground Cinnamon|
|¼ tsp||Cayenne Pepper|
|1||Medium Onion, chopped|
|3 cups||Shredded Cole Slaw Mix|
|Chopped Fresh Mint, optional|
In a medium mixing bowl, mix yogurt, drained cucumber, drained grated onion, dill weed, and salt to taste. Place in a small serving bowl, cover, and refrigerate.
In a large frying pan, heat olive oil over medium-high heat. Add ground turkey, breaking into pieces while frying. Cook about 5 minutes, stirring. Add oregano, cumin, cinnamon, salt, cayenne pepper and chopped onion. Turn heat down to medium; cook 5 more minutes, or until onions are tender.
On plates, place about 3/4 cup of the shredded slaw mix; spoon 1/4 of the ground turkey mixture on top of slaw mix. Spoon some of the yogurt dressing on top. Garnish with fresh mint, if desired. Pass extra dressing.
This flavorful turkey filling could also be served in halved whole wheat pita bread or wrapped in low-carb tortillas.