Make this main course salad using thin strips of cooked turkey. Always use a sharp knife, not a grater, for shredding cabbage.
Preparation Time:
Cooking Time:
Servings: 5
Ingredients
- 3 tbsp (50 mL) cider vinegar
- 3 tbsp (50 mL) apple juice
- 4 tsp (20 mL) Ontario Honey
- 1 tbsp (15 mL) light soy sauce
- 4 tsp (20 mL) vegetable oil
- 1 tsp (5 mL) sesame oil
- 5 cups (1.25 L) finely shredded Ontario Cabbage
- 1 small unpeeled Ontario Apple, juilienned
- Salt and pepper
- Thin strips cooked Ontario Turkey
Instructions
In large nonstick skillet, combine vinegar, apple juice, honey, soy sauce, vegetable and sesame oils; heat to steaming over medium heat. Add cabbage and toss until colour brightens and cabbage is wilted but still crisp. Season to taste with salt and pepper. Toss in turkey; toss for 1 minute. Serve warm.
Nutritional information
When recipe makes 5 servings (calculation without turkey) :
- Protein: 1.0 gram
- Fat: 4.5 gram
- Carbohydrate: 14.0 gram
- Calories: 101