Turkey salad with red cabbage

    Turkey salad with red cabbage

    14saves
    20min


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    About this recipe: This is a lovely crunchy salad for winter, full of contrasting tastes and tossed with an unusual dressing made from cranberry sauce and walnut oil. Red cabbage makes an interesting base, but does tend to stain the other ingredients, so serve the salad as soon as everything has been mixed together.

    Ingredients
    Serves: 4 

    • 55 g (2 oz) pecan nuts, coarsely chopped
    • ½ tsp caraway seeds
    • 300 g (10½ oz) cold roast turkey meat, without skin, diced
    • 200 g (7 oz) red cabbage, finely shredded
    • 3 celery sticks, sliced
    • 2 carrots, grated
    • 30 g (1 oz) sultanas or raisins
    • Cranberry dressing
    • 2 tbsp cranberry sauce
    • 2 tbsp extra virgin olive oil
    • 2 tbsp walnut oil
    • 2 tbsp red wine vinegar
    • salt and pepper

    Method
    Prep:20min  ›  Ready in:20min 

    1. Put all the ingredients for the dressing into a salad bowl and whisk together until well blended and starting to emulsify.
    2. Place the pecan nuts and caraway seeds in a small, dry frying pan and toast over a low heat, stirring occasionally, for 3–5 minutes or until the pecans are golden and you can smell the nutty fragrance. Tip into a clean bowl and leave to cool slightly.
    3. Put the turkey, red cabbage, celery and carrots into the bowl with the dressing. Add the toasted pecan nuts and caraway seeds and the sultanas or raisins, and mix until all the ingredients are well coated with the dressing. Serve immediately.

    Some more ideas

    Use white cabbage instead of red, and substitute green or red-skinned dessert apples for the carrots and sultanas. * For a summer salad, make the dressing with 4 tbsp extra virgin olive oil, 2 tsp Dijon mustard, 1 tbsp clear honey, 2 tbsp lemon juice, 2 tsp finely grated fresh root ginger and seasoning to taste. Stir the diced turkey into the dressing. Steam 250 g (9 oz) asparagus, cut into bite-sized pieces, with 100 g (3½ oz) shelled fresh broad beans, 200 g (7 oz) small sugarsnap peas and 400 g (14 oz) sliced new potatoes for 10 minutes or until just tender. (If the skins of the broad beans are a little tough, peel them away to reveal the bright green and tender bean beneath.) Toss the vegetables with the turkey and dressing while still hot. Fold in 2 tbsp snipped fresh chives. Serve warm or at room temperature.

    Plus points

    Pecan nuts are a rich source of essential fatty acids and polyunsaturated fats. * Cranberries contain a compound that helps to prevent E. coli bacteria from causing urinary tract infections. * Red cabbage provides useful amounts of the B vitamin folate, vitamin C and potassium. Potassium helps to protect against the adverse effects of a high salt intake on blood pressure.

    Each serving provides

    C, B6, B12, niacin, copper, A, B1, E, folate, iron, potassium, zinc

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