Loading ...This fresh, bright salad is quite a departure from the usual all-American Thanksgiving leftovers. But after the big day, it’s a nice, light respite. This salad would also be great any time of year with shredded chicken.
Dressing
1/4 cup rice vinegar
2 cloves garlic, smashed
1 tablespoon fresh ginger, peeled
2 teaspoons fresh lime juice
2 teaspoons sesame oil
1 serrano pepper, chopped
1 tablespoon low-sodium soy sauce
2 tablespoons peanut oil
2 teaspoons sugar
1 teaspoon salt
Salad
2 cups skinned, de-boned and shredded turkey
1 cup coarsely chopped cilantro
4 cups finely shredded Napa cabbage
1 cup red pepper, cored, seeded and thinly sliced
1/2 cup red onion, thinly sliced
2 tablespoons peanuts, chopped
1/4 cup scallion, sliced
To prepare dressing, combine vinegar, garlic and ginger in a blender or food processor and pulse until minced. Add rest of dressing ingredients and blend until smooth.
To prepare salad, toss turkey, cilantro, cabbage, pepper and red onion in a large bowl. Mix well with dressing. Divide among four plates and garnish with peanuts, scallions and additional cilantro.
Serves 4
