Asian Turkey and Vegetable Salad

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DELICIOUS

Description

Executive Chef Dedric McGhee

Ingredients

1-1/2 Cups: lower-sodium soy sauce
3/4 Cup: sesame oil
3/4 Cup: rice wine vinegar
1/3 Cup: honey
1 Tablespoon: red chili flakes
1/3 Cup: sesame seeds, toasted
4 Pounds (3 quarts): COOKED or PULLED TURKEY, shredded
12: Each radishes, sliced
1 Pound: green beans or snow peas, blanched for 2 minutes, cooled
2: Large heads Napa cabbage, shredded
1 Large: red onion, thinly sliced
3: Red bell peppers, seeds removed and thinly sliced
3: Green bell peppers, seeds removed and thinly sliced
1: Large head broccoli, florets only, cut into small pieces
3 Cups: cashews, peanuts OR pecans, toasted
1-1/2 Cups: shredded carrots
As needed: fresh lime wedges for garnish
As needed: cilantro for garnish

Directions

1
SOY DRESSING: Whisk together soy sauce, sesame oil, vinegar, honey, chili flakes and sesame seeds. Cover and hold for service.
2
SALAD: Toss turkey, radishes, green beans or snow peas, Napa cabbage, onion, bell peppers, broccoli, nuts and carrots together a large bowl.
3
SERVICE: Pour Soy Dressing over salad mix and gently toss.
4
Top with lime wedges and fresh cilantro.