Jim Bathie; Lydia DeGaris-Pursell
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.

How to Make It

Step 1

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

Step 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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Ratings & Reviews

sukeedog's Review

November 02, 2013

psfreeman's Review

November 29, 2011
I had leftover turkey from Thanksgiving and needed a way to use it up fast. This recipe was great. I already had most of the ingredients for the dressing, so I didn't have to go grocery shopping. I made it with chicken broth instead of vegetable, vegetable oil instead of peanut and omitted the serrano chile, but it was delicious. Also, I didn't have any of the salad's vegetable ingredients, so I just used shredded turkey. It was still excellent.

Queeniem's Review

June 16, 2011
This is one of our family favorites. It is a wonderful way to use up left over turkey or chicken without tasting like leftovers. I also really like it for a quick summer meal. I usually use green cabbage and more than called for in the directions. My husband even finds it very satisfying.

bellymama's Review

July 19, 2009
This makes an easy and yummy summer dinner. I used leftover rotisserie chicken, shredded green cabbage, chicken broth, and jalapeno instead of the ingredients specified.

KET2394's Review

April 19, 2009
This is a winner for turkey or chicken. I was actually in a rush, so bought some of the shredded chicken from the salad bar at my grocery store - simple and fast for a weeknight meal. The flavors are terrific. We like spice, so didn't skip on any of the serrano chile. Good enough for company, but also an easy light - and fast treat for anytime.