Low Carb Turkey Salad
5 Servings/ 25mins
Ingredients
- 1lb. (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
Preparation:
- Prep all the vegetables, wash and peel where necessary. Place the shredded cabbage, turkey breast, peppers, radishes, 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 per serving:
- 348 kcal
- 18g Fats
- 15g Carbs
- 32g Protein