Asian Turkey Salad

Jim Bathie; Lydia DeGaris-Pursell
This fresh, bright salad takes Thanksgiving leftovers on a trip East. And after the big day, you'll welcome its lightness.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 250
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 2.2 g
Monofat 2.3 g
Polyfat 2.6 g
Protein 33.2 g
Carbohydrate 10.3 g
Fiber 3.4 g
Cholesterol 80 mg
Iron 2.8 mg
Sodium 592 mg
Calcium 80 mg

Ingredients

Dressing:
1/4 cup rice vinegar
1/4 cup vegetable broth
1 tablespoon low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
2 teaspoons lime juice
1 teaspoon bottled minced garlic
1 teaspoon peanut oil
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 serrano chile
Salad:
4 cups thinly sliced napa (Chinese) cabbage
3 cups shredded cooked turkey
1 cup red bell pepper strips (about 1 small pepper)
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup sliced green onions
1 tablespoon dry-roasted peanuts, chopped

Preparation

To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth.

To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.

Note:

November 2001