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Asian Turkey Salad

Jim Bathie; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 3/4 cups)
This fresh, bright salad takes Thanksgiving leftovers on a trip East. And after the big day, you'll welcome its lightness.

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

Nutrition 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

How to Make It

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

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