Kung Pao Turkey Salad

Kung Pao Turkey Salad

  • SERVING SIZE 1 salad
  • PREP TIME 20 mins.
  • TOTAL TIME 20 mins.

Turn salads into showstoppers with the Asian flavors that diners love. The heat of house-made Kung Pao dressing stands out against the slight bitterness of bok choy and napa cabbage. This kicked-up salad makes for a spicy main course that can satisfy any adventurous diner.

Ingredients

 

KUNG PAO TURKEY SALAD

5 cups

Bok choy leaves and some stalks, sliced, or napa cabbage, shredded (or any combination thereof)

½ ea.

Red bell pepper, medium size, julienned

⅓ cup

Carrot, julienned

⅓ cup

Kung Pao dressing

¼ cup

Green onion, white and light green parts only, sliced

2 tbsp.

Dry-roasted peanuts

 

KUNG PAO DRESSING

Yield: ⅓ cup 

1 ½ tbsp.

Chili-garlic sauce

1 tbsp.

Low-sodium soy sauce

1 ½ tsp.

Tomato paste

1 tsp.

Orange juice

¼ tsp.

Sugar

⅛ tsp.

Ginger, ground

3 tbsp.

Peanut oil

Directions

 

TO PREPARE THE KUNG PAO TURKEY SALAD:

1. Place the bok choy, turkey, bell pepper and carrots in a large bowl.

2. Toss the salad with the dressing, then top with the green onions and peanuts. Optional: top with wonton chips.

3. Serve.

 

 

 

 

 

 

 

 

 

 

TO PREPARE THE KUNG PAO DRESSING:

1. Combine the chili-garlic sauce, soy sauce, tomato paste, orange juice, sugar and ginger in a small bowl and whisk until smooth.

2. Slowly whisk in the oil until it’s emulsified.

 

 

Note: This dressing can also be made in a shaker container.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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