Turkey Rainbow Salad

low carb turkey salad
Prep Time25 minsYields5 ServingsCategory
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
  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.

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