This fresh, bright turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers. But after the big day, it's a nice, light respite. This salad would also be great any time of year with shredded chicken.
Ingredients
Dressing
- 1/4 cup rice vinegar
- 2 cloves garlic, smashed
- 1-inch piece fresh ginger, peeled
- 1 serrano pepper
- 2 tablespoons peanut oil
- 1 tablespoon low-sodium soy sauce (or gluten-free tamari)
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons fresh lime juice
- 2 teaspoons sesame oil
Salad
- 4 cups Napa cabbage, finely shredded
- 2 cups turkey, skinned, boned and shredded
- 1 cup red bell pepper, thinly sliced
- 1 cup cilantro, coarsely chopped (plus additional for garnish)
- 1/2 cup red onion, thinly sliced
- 2 tablespoons peanuts, chopped
- 1/4 cup green onions, sliced
Instructions
- To prepare dressing, combine vinegar, garlic, ginger, and serrano pepper in a blender or food processor. Pulse until garlic, ginger and serrano are minced. Add oil and remaining dressing ingredients, and blend until smooth.
- To prepare salad, toss cabbage, turkey, red bell pepper, 1 cup cilantro and red onion in a large bowl. Mix well with dressing. Divide evenly among 4 plates, and garnish with peanuts, green onions and additional cilantro.
Servings: 4
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