Ingredients
8
8 servings
- •coleslaw mix
- •2 tablespoons apple cider vinegar
- •2 tablespoons extra-virgin olive oil
- •2 teaspoons dijon mustard
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •1 tablespoon high-heat oil of choice
- •1 medium yellow onion, diced
- •3 cloves garlic, minced
- •1 teaspoon chili powder
- •1 teaspoon sweet paprika
- •1 teaspoon dried thyme
- •2 tablespoons tomato paste
- •3 medjool dates, pitted and minced
- •1 lb lean ground turkey
- •1 cup tomato sauce
- •2 tablespoons apple cider vinegar
- •1 tablespoon worcestershire sauce
- •2 medium carrots, shredded
- •2 medium zucchinis, shredded
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •2 dashes hot sauce, optional
- •8 buns of choice, toasted
Instructions
- Make the slaw: In a medium bowl, combine the coleslaw mix, apple cider vinegar, olive oil, mustard, salt, and pepper. Toss well, then cover and refrigerate until ready to use.
- Make the sloppy joes: Heat the oil in a large, high-walled pan over medium heat. When the oil is shimmering, add the onion and sauté for 2–3 minutes, or until translucent. Add the garlic, chili powder, paprika, thyme, tomato paste, and dates. Stir to combine and cook for 2–3 minutes, until the tomato paste begins to brown.
- Add the turkey and sauté until cooked through, 3–5 minutes, stirring throughout. Add the tomato sauce, apple cider vinegar, and Worcestershire sauce. Stir to combine.
- Add the shredded carrots and zucchini and cook down into the sauce, 3–5 minutes. Season with salt, pepper, and hot sauce, if using.
- Scoop the sloppy joe mixture onto toasted buns and top with the slaw.
- Enjoy!
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