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This salad is hard to beat in the sense of it being just a simple salad with a handful of ingredients. The crispy turkey cutlet (or chicken if you prefer) plays off the crunchy cabbage, peaches and almonds beautifully. You could also substitute other fruits like mandarin oranges or strawberries in place of the peaches. Fresh is always the best way to go if you have access.
We typically keep both chicken and turkey cutlets in our freezer so having these prepared ahead of time is a real time (and mess) saver.
Time: about 45 minutes
Makes enough for four servings
Dressing:
2 Tbsp of ginger peeled and grated (3 in piece)
1/4 cup rice wine vinegar
1 tsp Cajun Power Spicy Garlic Sauce
2 Tbsp sesame oil
1 Tbsp granulated sugar, honey or agave
2 limes (1 juiced, 1 sliced in eighths)
2 Tbsp avocado or other neutral oil
Salt and fresh ground pepper to taste
Salad:
1/2 head Napa Cabbage, cored and shredded thinly on a mandolin
6-8 green lettuce leaves or romaine thinly sliced
1 bunch of scallions, thinly sliced on diagonal white and light green parts only
1-2 fresh peaches, cored and cut into eighths then halved.
handful of slivered almonds, toasted and lightly salted
1/4 c craisins, plumped in hot water(optional)
handful fresh mint or basil (optional)
4 pounded thin and properly breaded, turkey (or chicken) cutlets, fried hard and crispy
In a large bowl make the dressing. Combine the ginger, rice wine vinegar, garlic sauce, sesame oil, sugar, lime juice and oil. Season with salt and pepper to taste.
Fry the turkey (or chicken) cutlets. Quick and hard until golden brown and very crispy.
Assemble: Add the shredded cabbage, lettuce, scallions, fruits, almonds and mint or basil to the dressing and toss.
Plate the cutlets and top with the salad. Serving each with lime wedges. Optionally, the cutlets can be cut up into bite size pieces and served on top of the salad in a large salad bowl.
Adapted from a recipe by Jess Damuck, Salad Freak
Urban Cowgill July 2024