Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups carrots (shredded )
  • 1 ½ cups radish (shredded , recommend daikon)
  • ½ cup rice vinegar
  • 1 Tablespoon honey or maple syrup (or sugar)
  • ¼ teaspoon salt
  • ½ pound ground turkey (chicken, beef, or pork (8 ounces))
  • 1 tablespoon ginger (grated (about 1 inch), heaping)
  • 1 clove garlic (minced)
  • 1 teaspoon soy sauce
  • 1 Tablespoon miso (red or white)
  • ½ teaspoon chili powder (or red pepper flakes)
  • 12 lettuce wraps
  • green onion (sesame seeds, or cilantro, optional toppings)

Instruction

  • For the quick-pickled vegetables: Shred the carrot and daikon and place in a large jar. (The wider, the better.) Combine the rice vinegar, sweetener, and salt in a small sauce pan and bring to a boil. As soon as it boils, remove from heat and pour over the vegetables (it's okay if they're not fully covered - we're not really fermenting them). Close the jar and let sit for 30 minutes (or overnight).
  • For the miso meat: mix together the meat, ginger, garlic, miso paste, and chili powder in a large bowl. Heat a pan to medium-high heat and add the meat mixture. DO NOT STIR. Let it fully brown on one side, then flip and wait another 2 minutes for it to brown. Then break it apart with a spatula and cook thoroughly. Remove to a paper-towel-lined plate to cool.
  • Wash the lettuce cups and pat them dry. Fill with a few tablespoons of the meat mixture and top with the quick-pickled vegetables. Enjoy!