Asian Turkey Salad

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.

Dressing
1/4 cup rice vinegar
2 cloves garlic, smashed
1 (1-inch) piece peeled fresh ginger
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 finely shredded Napa cabbage
2 cups skinned, boned and shredded turkey
1 cup thinly sliced red bell pepper
1 cup coarsely chopped cilantro, plus additional for garnish
1/2 cup thinly sliced red onion
2 tablespoons chopped peanuts
1/4 cup sliced scallion

To prepare dressing, combine vinegar, garlic, ginger, serrano pepper in a blender or food processor and pulse until garlic,  ginger and serrano are minced. Add oil and remaining dressing ingredients and blend until smooth.

To prepare salad, toss cabbage, turkey, 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, scallion and additional cilantro.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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