Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Asian Turkey Cabbage Cups


Rice noodle salad
Cook 6 ounces rice noodles according to package directions. Drain and rinse with cold water; drain. Combine noodles, 2/3 cup chopped English cucumber, and 2/3 cup red bell pepper strips. Whisk together 1 tablespoon fresh lime juice, 1 teaspoon rice vinegar, 1/4 teaspoon crushed red pepper, and 1/4 teaspoon sugar; toss with noodle mixture and 2 tablespoons chopped fresh mint.

March 31, 2010

Wine Note A dish laced with ginger, mint, and lime wants a highly aromatic wine partner. Chenin blanc is a natural. Dry Creek Vineyard's 2008 version from Clarksburg, California, is loaded with peach and mango flavors that create an exotic buzz with the ginger, plus a hint of sweetness that handles the spice. –Sara Schneider

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