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.

asian-turkey-salad-recipe
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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3 Replies to “Asian Turkey Salad”

  1. This recipe looks so yummy! Do you think the cilantro could be substituted with something else? My husband isn’t the biggest cilantro fan but this salad looks amazing! Thank you!

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