Ingredients
Dressing
2 tbsp rice vinegar
2 tbsp vegetable broth
½ tbsp low sodium soy sauce
1 tsp shredded fresh gingerroot
1 tsp lime juice
½ tsp bottled minced garlic
½ tsp peanut oil
½ tsp sesame oil
¼ tsp sugar
1 small serrano chile (optional)
Salad
10 oz prewashed shredded green cabbage
2 ½ cups shredded cooked turkey (about 12 ounces)
½ cup red bell pepper strips (about 1 small pepper)
¼ cup thinly sliced red onion
¾ cup California raisins
¼ cup chopped fresh cilantro
2 tbsp sliced green onions
½ tbsp dry roasted peanuts, chopped
Procedure
1
To prepare Dressing, measure ingredients into blender container and process until smooth. Set aside. For Salad, combine the cabbage and remaining ingredients in large bowl; pour dressing over all, tossing to coat.
CategoryDietary Concerns, Ethnic, Salads and DressingsCooking MethodBake
Ingredients
Ingredients
Dressing
2 tbsp rice vinegar
2 tbsp vegetable broth
½ tbsp low sodium soy sauce
1 tsp shredded fresh gingerroot
1 tsp lime juice
½ tsp bottled minced garlic
½ tsp peanut oil
½ tsp sesame oil
¼ tsp sugar
1 small serrano chile (optional)
Salad
10 oz prewashed shredded green cabbage
2 ½ cups shredded cooked turkey (about 12 ounces)
½ cup red bell pepper strips (about 1 small pepper)
¼ cup thinly sliced red onion
¾ cup California raisins
¼ cup chopped fresh cilantro
2 tbsp sliced green onions
½ tbsp dry roasted peanuts, chopped
Directions
Procedure
1
To prepare Dressing, measure ingredients into blender container and process until smooth. Set aside. For Salad, combine the cabbage and remaining ingredients in large bowl; pour dressing over all, tossing to coat.