Asian Turkey Salad
A nice, light, main dish salad-- perfect for using up leftover turkey!
Servings: 4 servings
Ingredients
DRESSING:
- ¼ cup rice vinegar
- ¼ cup vegetable broth
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons minced fresh ginger (or grated)
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon minced garlic
- 1 teaspoon peanut oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- 1 small serrano chile, seeds removed
SALAD:
- 4 cups thinly sliced Napa cabbage
- 3 cups shredded cooked turkey
- 1 small red bell pepper, cut into strips
- ½ cup thinly sliced red onion
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions
- 1 tablespoon chopped dry roasted peanuts
Instructions
PREPARE THE SALAD DRESSING:
- Place all of the dressing ingredients in a blender and process until smooth.
ASSEMBLE THE SALAD:
- In a large bowl, combine the cabbage and remaining ingredients. Pour the dressing over the salad, tossing to coat.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of soy sauce that is known to be GF.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 8g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 316mg | Sodium: 1717mg | Potassium: 1709mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1181IU | Vitamin C: 49mg | Calcium: 150mg | Iron: 4mg