• Before starting, wash and dry all produce. 
• Core, then thinly slice pepper.
• Thinly slice green onion.

• To a large bowl, add vinegar and 1 tsp (2 tsp) oil. Season with salt and pepper, then whisk to combine.
• Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tsp (2 tsp) oil, then beef.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**

• To the pan with beef, add edamame and soy sauce mirin blend.
• Cook for 5-6 min, stirring often, until sauce is absorbed. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)

• Divide slaw between plates.
• Top with beef and edamame.
• Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.

If you've opted to get beef, cook in the same way recipe instructs you to cook turkey.** Carefully drain and discard excess fat, if you like.