Red Cabbage and Turkey Salad

    25 minutes

    This is a good winter salad with lots of crunch and contrasting tastes. It's best made just before it is served so the red cabbage does not stain the other ingredients.

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    Serves: 4 

    • 1/2 cup pecans, coarsely chopped
    • 1/2 teaspoon caraway seeds
    • 350g cold roast turkey, without skin, diced
    • 2 cups finely shredded red cabbage
    • 3 celery stalks, sliced
    • 2 carrots, grated
    • 2 tablespoons sultanas or raisins
    • For the dressing
    • 2 tablespoons cranberry sauce
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon walnut oil
    • 2 tablespoons red wine vinegar
    • pepper to taste

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. To make the dressing, put all the ingredients for the dressing in a salad bowl and whisk together until well blended and starting to emulsify.
    2. Place the pecans and caraway seeds in a small frying pan and toast over a low heat, stirring occasionally, for 3–5 minutes or until the pecans are golden and you can smell the nutty fragrance. Put in a bowl and leave to cool slightly.
    3. Add the turkey, red cabbage, celery, carrots and sultanas to the bowl with the dressing. Add the toasted pecans and caraway seeds, then mix together until all the ingredients are well coated with the dressing. Serve immediately.

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