Asian Turkey Cabbage Cups Menu
Try this stopwatch-tested menu from the Cooking Light kitchen. (Serves 4)
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.
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
Cooking Light, November 2009
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