Turkey Rainbow Salad

Prep Time25 minsYields5 ServingsCategorySalads

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

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.

Make the salad dressing by blending all the dressing ingredients together until creamy.

Pour the salad dressing over the salad and toss to cover. Serve straight away or store in the fridge until required.

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories348

% Daily Value *
Total Fat 18g24%
Total Carbohydrate 15g6%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.