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Ginger Turkey Salad
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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
⅓
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