Warm Cabbage and Turkey Salad

Make this main course salad using thin strips of cooked turkey. Always use a sharp knife, not a grater, for shredding cabbage.

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Servings: 5

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  • 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


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