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Ginger Turkey Salad

Ginger Turkey Salad

Course Main Course, Salad
Servings 4

Ingredients
  

Salad

  • 1 ¼ lbs turkey breast
  • ¼ lb red cabbage shredded
  • 1 ¼ lbs napa cabbage chop bite-size
  • ¼ lb carrots shredded
  • 24 cucumber slices
  • 16 cherry tomatoes
  • 1 tsp olive oil
  • 2 Tbsp rice vinegar

Ginger Dressing

  • 2 Tbsp finely minced yellow onion
  • cup olive oil
  • ¼ cup rice vinegar
  • 2 Tbsp finely minced ginger
  • 2 stalks celery finely minced
  • 2 Tbsp Bragg Liquid Aminos coconut aminos or tamari soy sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp honey
  • ½ Tbsp lemon juice
  • 1 tsp salt
  • 2 Tbsp water

Instructions
 

Salad

  • Bake turkey breast with your favorite spices. Allow to cool and cut into cubes (or use leftover turkey or chicken).
  • Mix red and napa cabbage with olive oil and rice vinegar until cabbage is coated.
  • To plate, divide cabbage among 4 plates. Top each salad with 2 oz carrots, 6 cucumber slices and 4 cherry tomatoes.

Ginger Dressing

  • Add all dressing ingredients to a mixing bowl and whisk together until wellblended.
  • Serve 4 oz of dressing with each salad.
Keyword Anti-Inflammatory, Complete Meal, Entree, Salad