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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.6g
  • Protein: 33.2g
  • Carbohydrate: 10.3g
  • Fiber: 3.4g
  • Cholesterol: 80mg
  • Iron: 2.8mg
  • Sodium: 592mg
  • Calcium: 80mg

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

  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.
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