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

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.

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