When you are craving Thai food, make this Asian chopped salad with turkey instead. It’s much healthier than your takeout restaurant and easy to make. It’s only 9 Freestyle points per serving, 1 cup on Weight Watchers. You can eat this delicious dish without the guilt.
Trying new foods can be so difficult…am I the only one? While I love cabbage in theory, I wasn’t sure I would like it in this dish. But I’m also willing to try anything (and I’m married to someone who will try anything too).
I don’t know what it is, but I have never really been a fan of cabbage. Maybe it’s because it comes in different colors, or that I mistook it for lettuce once.
Either way, I have never been a fan. But this recipe has completely changed my mind.
How? Because I had a serious craving for some Thai peanut sauce. I have to be honest…I haven’t had Thai food since I started Weight Watchers.
Part of that reason is that since we moved, we haven’t found a place we love and I haven’t found a good recipe to try to make it at home.
It has taken me a long time to figure out how to make a Thai dish, but healthy. This salad is so good and so easy to make.
If you are interested in other salad recipes, try this turkey taco salad or buffalo shrimp salad.
*If you want to cook the cabbage, just add it to a non-stick skillet and saute for about 8-10 minutes or until it’s wilted. I liked it raw, but it would be delicious cooked too.
What are your favorite salad recipes?
Asian Chopped Salad with Turkey
Ingredients
The Salad:
- 1 pound lean ground turkey
- 6 cups red or green cabbage chopped
- 1 cup broccoli florrets chopped
- 2 medium carrots chopped
- 1 cup radishes sliced thin
- 1 small avocado chopped
- 1/4 cup peanuts chopped
The Dressing:
- 1/4 cup creamy peanut butter
- 1 1/2 Tablespoons sesame oil
- 2 teaspoons low-sodium soy sauce
- 1/3 cup orange juice
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh ginger minced
- 2 Tablespoons water
Instructions
- In a medium non-stick skillet, heat the olive oil spray to medium heat. Add the ground turkey and stir occasionally until the meat is cooked through and no pink is left. Drain and set aside.
- In a large bowl, toss the chopped red or green cabbage, broccoli, radishes, carrots, peanuts and avocado together. Add the cooked turkey into the chopped salad and toss to combine.
- In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the turkey and chopped salad and mix to combine. Serve immediately.