Turkey Thai Crunch Salad

Turkey Thai Crunch Salad
Christina Main


3cups left over cooked, shredded turkey
10 ounces bag shredded green cabbage
6ounces bag organic baby spinach
8ounces container shelled, ready-to-eat edamame
3/4ounce container fresh cilantro, coarsely chopped
1tablespoon fresh chives, cut into 1/2
1cup carrots, grated or shredded
1cup chopped peanuts, plus more for garnish
Sweet Chili Dressing
1cup sweet chili sauce
1/2cup rice vinegar
1/2cup canned coconut milk
4tablespoons brown sugar
4cloves garlic, finely minced
3tablespoons creamy peanut butter
2teaspoons ginger, freshly grated
1tablespoon soy sauce
Juice of two limes


  1. Make dressing first: In a non reactive sauce-pot, combine chili sauce, vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, and soy sauce. Gently heat over medium until it comes to a boil.
  2. Once it boils, turn down heat and simmer until thickened- about 5-8 minutes. Take off heat and add lime juice. Allow to cool 10 minutes before proceeding to next step.
  3. In a large bowl combine shredded turkey and 1/3 cup of dressing. Toss well.
  4. Add green cabbage, spinach, edamame, cilantro, chives, carrots, and peanuts into same bowl as turkey. Toss well.
  5. Drizzle with more dressing (enough to coat). Garnish with reserved chopped peanuts.

Recipe courtesy of Sweet Lavender Bake Shoppe.