Christopher Testani
Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.
Recipe information
Yield
6 Servings
Ingredients
¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Sriracha
2 cups shredded cooked turkey meat
1 cup shredded green or Napa cabbage
1 cup fresh cilantro leaves with tender stems
1 cup fresh mint leaves
1 large carrot
Lime wedges (for serving)
Preparation
Step 1
Whisk peanut butter, rice vinegar, soy sauce, and Sriracha in a small bowl. Mix turkey, cabbage, cilantro, and mint in a large bowl. Shave carrot lengthwise with a vegetable peeler and toss into salad.
Step 2
Spoon peanut dressing onto plates and mound salad on top; drizzle with more dressing. Serve with lime wedges.
Nutrition Per Serving
Calories (kcal) 140 Fat (g) 8 Saturated Fat (g) 2 Cholesterol (mg) 45 Carbohydrates (g) 5 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 15 Sodium (mg) 250
