Welcome to a recipe that proves salads can be both hearty and exciting! This Turkey and Red Cabbage Salad is a fantastic way to enjoy a balanced meal without spending hours in the kitchen. It features a delightful contrast of textures and flavors: the crisp, vibrant crunch of red cabbage massaged in a tangy honey-vinegar dressing, paired with succulent, golden-brown turkey breast. It's a dish that's as beautiful as it is delicious, perfect for a healthy lunch, a light dinner, or even an impressive side dish. Let's dive into creating this colorful and satisfying meal!
Turkey and red cabbage salad.
Ingredients for Turkey and Red Cabbage Salad
- 400 g turkey (breast fillet)
- 500 g red cabbage
- 150 g sweet white onion
- 2 cloves garlic
- 20 ml white wine vinegar
- 30 g extra virgin olive oil
- 10 g honey
- 50 ml dry white wine
- ground black pepper, cornstarch, oil for frying, sea salt, a few sprigs of green onion
How to Make Turkey and Red Cabbage Salad
Remove the 2 outer leaves from the head of red cabbage. Shred the cabbage into slices about 2 millimeters thick or less—the thinner, the better.
Shredding the cabbage into 2-millimeter thick slices.
Slicing 100g of sweet salad onion into very thin rings.
Thoroughly massaging the vegetables with seasonings.
Slice 100g of sweet salad onion into very thin rings and add it to the shredded cabbage. The remaining onion will be used for cooking the turkey.
Sprinkle the chopped vegetables with sea salt to your taste. Pour in the white wine vinegar and add the liquid honey. Put on rubber gloves and thoroughly massage the vegetables with the seasonings until they soften and release their juice.
Adding extra virgin olive oil.
Once the cabbage is soft and pliable, add the extra virgin olive oil, mix, and place the salad in the refrigerator.
Dicing the turkey breast.
Placing the turkey pieces into a bag.
Frying over high heat until golden brown.
Dice the turkey breast into 2-centimeter cubes. This recipe calls for turkey breast, as it cooks quickly. It cooks almost like chicken breast but takes slightly longer and the meat is denser and juicier.
Put a few tablespoons of cornstarch into a bag. Add the turkey pieces to the bag and tie it closed. Shake the bag vigorously so that the cornstarch coats the fillet pieces well. Don’t worry if there seems to be too much cornstarch; what’s needed will stick to the meat, and the excess will remain in the bag.
In a wok, heat a little neutral vegetable oil for frying. Place the coated fillet into the hot oil. Fry on high heat until golden brown on one side.
Shaking the wok, evaporating the wine over high heat.
Slice the remaining onion into strips. Mince the garlic. Flip the turkey pieces, then add the onion and garlic to the pan. Cook on high heat for another 2 minutes, salt to taste, and pour in the dry white wine. Shake the wok and let the wine evaporate over high heat. Finally, season with freshly ground black pepper.
Drizzling the salad with the pan juices and sprinkling with finely chopped green onions.
Take the chilled salad out of the refrigerator and arrange it on plates. A serving of 150-200g of vegetables is sufficient for an adult. Top the vegetables with the fried turkey pieces (about 100-120g per serving). Drizzle with the juices released during frying and sprinkle with finely chopped green onions.
Serve the salad immediately. If you’re not following food combining principles, it will be even more delicious with a slice of whole-grain bread.
And there you have it—a stunning Turkey and Red Cabbage Salad that's bursting with flavor and nutrients! We hope you enjoy the wonderful combination of the tender turkey and the crisp, tangy slaw. This dish is incredibly versatile; feel free to add a sprinkle of toasted sesame seeds or chopped walnuts for extra crunch. Serve it warm, right after cooking the turkey, for a comforting meal. Enjoy every bite of this wholesome and delicious creation, and don't hesitate to make it your own!
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