This May, our deli is featuring a new salad made with Ovengold Turkey Breast. The slaw gets its crunch from fresh green cabbage and toasted almonds, and is dressed with a sweet, asian vinaigrette made with sesame and rice wine vinegar. The highlight is Ovengold Turkey – a traditional oven roasted, oven browned, heart-healthy turkey breast that is low in fat and rich in protein.
Although this slaw is available for a limited time in our deli, it’s easy to recreate at home any time. Keep reading for the recipe!
OVENGOLD TURKEY SLAW
- 1 lb Ovengold Roasted Breast of Turkey, sliced thick
- 1 1/2 lbs green cabbage
- 4 tablespoons green onion, diced
- 1/2 cup almonds, sliced and toasted
- 1 cup granulated sugar
- 1 cup rice wine white vinegar
- 4 tablespoons canola oil
- 1 tablespoon sesame oil
- 1/2 tablespoon sesame seeds, toasted
Julienne turkey into 1/4” x 1/4” x 2” long strips. Core and shred cabbage coarsely. Toss in large mixing bowl with green onions and toasted almonds.
In a separate bowl, add sugar to rice wine vinegar and whisk until sugar is completely dissolved. Whisk in canola and sesame oil. Pour evenly over turkey and cabbage mixture and toss evenly to coat. Garnish with sesame seeds.