Photo by: Photo: Oxmoor House
Roll up bites of this spicy Thai turkey salad in crunchy cabbage leaves for a super-flavorful light meal or appetizer. Increase the sambal oelek to 2 teaspoons if you like a little more heat.
Oxmoor House AUGUST 2011
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 5 minutes or until done, stirring to crumble. Remove turkey from pan; set aside to cool.
2. Combine onion slices and next 5 ingredients in a medium bowl. Let stand 10 minutes. Stir turkey into onion mixture; sprinkle with peanuts.
3. Serve turkey mixture in cabbage leaves.
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