Cabbage salads are perfect for entertaining because they can be prepared ahead of time. Next time, prepare double to enjoy for lunch all week long. Hearty salads like this will stay crunchy even when dressed.
2tbsp(30 mL) tahini paste
⅓cup(75 mL) rice wine vinegar
2tbsp(30 mL) water
2tbsp(30 mL) sugar
2tbsp(30 mL) soy sauce
2tbsp(30 mL) canola oil
2tsp(10 mL) sesame oil
1tbsp(15 mL) minced ginger
1clove garlic, minced
1tsp(5 mL) sriracha hot sauce (optional)
1head nappa cabbage, shredded
1cup(250 mL) finely shredded purple cabbage
1 ½cups(375 mL) snow peas, thinly sliced
½red pepper, thinly sliced
½red onion, thinly sliced
¼cup(60 mL) chopped fresh cilantro
3cups(750 mL) shredded turkey
¼cup(60 mL) chopped unsalted peanuts
Whisk the tahini paste with the rice wine vinegar and water until smooth. Add sugar, soy sauce, canola oil, sesame oil, ginger, garlic and hot sauce (if using); whisk until blended.
Toss the nappa cabbage, purple cabbage, carrot, snow peas, red pepper, red onion and cilantro with the dressing. Stir in turkey and peanuts.
Makes 6 servings
Leftover cooked chicken will also taste delicious in this recipe. For an added crunch top this salad with pieces of crispy noodles or toasted cashews