Recipes

Ingredients

• 1 package (300g) Lilydale^® Oven Roasted Carved Turkey Breast
• 1 large carrot, peeled
• 1 large zucchini
• 10 cups red cabbage (half a cabbage), thinly sliced
• 1 large bell pepper, thinly sliced
• 1 large cucumber, thinly sliced
• 1 green onion, cut on bias
• 1/4 cup peanuts (salted or unsalted)
• Dressing:
• 1/3 cup extra virgin olive oil
• 2 teaspoons vinegar (white or rice vinegar)
• 1/3 cup peanut sauce
• Salt and pepper to taste

Directions

1. Using a spiral vegetable slicer or spiralizer, spiralize the peeled carrot and zucchini. Set aside.
2. Cut the red cabbage, cucumber, bell pepper into long thin strips. Cut the green onion into small pieces on a bias. Place the carrot and zucchini noodles and julienned vegetables in a large bowl and set aside.
3. Whisk together all of the dressing ingredients in a blender or by hand until smooth. Refrigerate until you’re ready to use.
4. Place Lilydale^® Oven Roasted Carved Turkey Breast slices and peanuts on top of salad. Drizzle dressing over the salad and toss to coat.