Skip to main contentSkip to footer
Sign up
Sign up
Join now & get access to 8,000+ healthy, delicious recipes
Photo of Napa cabbage, turkey, and orange salad by WW

Napa cabbage, turkey, and orange salad

5
5
5
SmartPoints® value per serving
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

Uncooked Chinese cabbage

2 cup(s), coarsely shredded (also known as Napa cabbage)

Orange(s)

1 medium, peeled, pitted and diced*

Uncooked red onion(s)

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.