“I love Thanksgiving turkey...it's the only time in Los Angeles that you see natural breasts.” Arnold Schwarzenegger

Asian Turkey Salad

This fresh, bright salad takes Thanksgiving leftovers on a trip East. And after the big day, you'll welcome its lightness.


  • 1/4 cup rice vinegar
  • 1/4 cup vegetable broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons lime juice
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon peanut oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon saltpuntotwins
  • 1/2 teaspoon sugar
  • 1 serrano chile


  • 4 cups thinly sliced napa (Chinese) cabbage
  • 3 cups shredded cooked turkey
  • 1 cup red bell pepper strips (about 1 small pepper)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced green onions
  • 1 tablespoon dry-roasted peanuts, chopped


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

To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.

Yield: 4 servings (serving size: 1 3/4 cups)

CALORIES 250 (30% from fat); FAT 8.3g (sat 2.2g,mono 2.3g,poly 2.6g); PROTEIN 33.2g; CHOLESTEROL 80mg; CALCIUM 80mg; SODIUM 592mg; FIBER 3.4g; IRON 2.8mg; CARBOHYDRATE 10.3g

Ref: MyRecipes.com

Copyright © July 3, 2008