Here we go again with the leftover turkey! I DON’T WANT TURKEY SOUP.

I LOVE FRESH AND CRISP. Let’s make a salad. I have a hard time with cooked meats once they are chilled in the fridge, but I can eat moist turkey when doused in dressing. This is a low calorie peanut dressing that tastes great. I love this salad. If you dont have leftover turkey, it’s great with rotisserie chicken too!

Asian Turkey Salad with Peanut Dressing

5.0 from 1 reviews
Asian Turkey Salad with Peanut Dressing
  • ¼ cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha
  • Juice of ½ lime, about 1 tablespoon
  • 2 cups shredded cooked turkey or rotisserie chicken
  • 4 cups shredded Napa cabbage or baby mixed greens if preferred
  • 1 medium cucumber, thinly sliced
  • 1 medium carrot, shredded - optional, as post ops often cannot break down raw carrot
  • ½ cup fresh cilantro leaves
  1. Whisk peanut butter, rice vinegar, soy sauce, Sriracha and lime juice in a small bowl. Add a pinch of salt and a few grinds black pepper to taste.
  2. Add enough water to make it a pourable dressing thickness.
  3. Mix turkey, cabbage, cucumber and cilantro in a large bowl.
  4. Toss with half the dressing, divide to plates; drizzle with more dressing if desired.

5 thoughts on “Asian Turkey Salad with Peanut Dressing

  1. Patricia says:

    My husband and I loved it! We cut back on siracha sauce cause I’m not a fan of spicy/hot. Very good- we used chicken.

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