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-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
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