Give your day-after-Thanksgiving sandwich a modern update with global ingredients. The robust flavors of nutty sesame oil, tangy-garlicky-pungent kimchi, and salty-sweet white miso give your palate a welcome change of pace. The sandwich also feeds your gut healthy probiotics (kimchi, yogurt, and miso) plus prebiotics (whole-grain bread) to keep the good bacteria well fed.
1 1/2 cups very thinly sliced red cabbage
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1/3 cup very thinly sliced kimchi
1/3 cup plain 2% reduced-fat Greek yogurt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white miso
8 (1-oz.) 100% whole-wheat bread slices, toasted
12 ounces sliced skinless roasted turkey breast
Calcium 8% DV
Potassium 11% DV
Added sugars 2g
How to Make It
Combine cabbage, vinegar, and sesame oil in a medium bowl; toss well to coat. Add kimchi; toss well to combine. Let stand 10 minutes.
Meanwhile, whisk together yogurt, olive oil, and miso until smooth.
Spread about 2 tablespoons yogurt mixture on each of 4 bread slices. Top each with 3 ounces turkey and about 1/3 cup kimchi slaw. Cover with remaining 4 bread slices.
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