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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This fresh, bright salad takes Thanksgiving leftovers on a trip East. And after the big day, you'll welcome its lightness. Ingredients:
1/4 cup rice vinegar |
1/4 cup vegetable broth |
1 tablespoon low-sodium soy sauce |
2 teaspoons bottled ground fresh ginger (such as spice world) |
2 teaspoons lime juice |
1 teaspoon bottled minced garlic |
1 teaspoon peanut oil |
1 teaspoon sesame oil |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 serrano chile |
4 cups thinly sliced napa (chinese) cabbage |
3 cups shredded cooked turkey |
1 cup red bell pepper strips (about 1 small pepper) |
1/2 cup thinly sliced red onion |
1/2 cup chopped fresh cilantro |
1/4 cup sliced green onions |
1 tablespoon dry-roasted peanuts, chopped |
Directions:
1. To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth.
2. To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.
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