Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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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.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 3/4 cup turkey filling and 3 cabbage leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine onion slices and next 5 ingredients in a medium bowl. Let stand 10 minutes. Stir turkey into onion mixture; sprinkle with peanuts.

  • Serve turkey mixture in cabbage leaves.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

188 calories; fat 4.1g; saturated fat 0.9g; mono fat 1.2g; poly fat 0.8g; protein 29.4g; carbohydrates 9.7g; fiber 3.1g; cholesterol 46mg; iron 1.5mg; sodium 648mg; calcium 53mg.
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