For the Salad
1 lb (450g) cooked turkey breast, sliced
1 cup (70g) white cabbage, shredded
1 cup (70g) red cabbage, shredded
1 red bell pepper, finely sliced
1 large carrot, grated
6 radishes, finely sliced
1 cup (100g) bean sprouts
3 green onions, finely sliced
4 tbsp coriander, chopped
3 tbsp toasted sesame seeds
⅓ cup (30g) almonds, chopped
For the dressing
¼ cup (60ml) tahini
¼ cup (60ml) water
¼ cup (60ml) lemon juice
1 garlic clove, minced
1 tbsp honey
1
Prep all the vegetables, wash and peel where necessary. Place the shredded cabbage, turkey breast, peppers, radishes, sliced onions, grated carrot, coriander and almonds in a large bowl. Mix well to combine.
2
Make the salad dressing by blending all the dressing ingredients together until creamy.
3
Pour the salad dressing over the salad and toss to cover. Serve straight away or store in the fridge until required.
