Kung Pao Turkey Salad

Kung Pao Turkey Salad

1 salad

Serving Size

20 mins.

Prep Time

20 mins.

Total Time

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.


Kung Pao Turkey Salad

5 cup(s)

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(s)

Carrot, julienned

⅓ cup(s)

Kung Pao dressing

¼ cup(s)

Green onion, white and light green parts only, sliced

2 tbsp.

Dry-roasted peanuts


  1. 1. Place the bok choy, turkey, bell pepper and carrots in a large bowl.
  2. 2. Toss the salad with the dressing, then top with the green onions and peanuts. Optional: top with wonton chips.
  3. 3. Serve.


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.


⅛ tsp.

Ginger, ground

3 tbsp.

Peanut oil


  1. 1. Combine the chili-garlic sauce, soy sauce, tomato paste, orange juice, sugar and ginger in a small bowl and whisk until smooth.
  2. 2. Slowly whisk in the oil until it’s emulsified.
  3. Note. This dressing can also be made in a shaker container.
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