Napa cabbage, turkey, and orange salad
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Bottled hoisin sauce gives dry, leftover turkey an instant face-lift. Either enjoy this salad as is or wrap it up in a whole-wheat tortilla. Whichever way you choose, making the salad and dressing only takes a total of 15 minutes. Ruby-red fleshed blood oranges make a delicious substitute for the conventional orange. Make the swap when available, and then substitute 1/2 cup chopped scallions for the red onion to achieve that beautiful color contrast.
Ingredients
Chinese (pak-choi) cabbage
2 cup(s), shredded, coarsely shredded (also known as Napa cabbage)
Orange
1 medium, peeled, pitted and diced*
Red onion
½ cup(s), sliced, finely chopped
Roasted skinless turkey chopped or diced
1½ cup(s)
Hoisin sauce
2 Tbsp
Balsamic vinegar
1 Tbsp
Unsweetened orange juice
2 Tbsp, freshly squeezed
Instructions
1
In a medium-size salad bowl, combine cabbage, orange, onion and turkey.
2
In a small cup, stir together hoisin sauce, vinegar and orange juice; pour over salad and toss gently until well-coated. Yields about 2 1/2 cups per serving.
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