Crispy Turkey with Ginger Cabbage and Peaches

Ingredients

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

Preparation

1. 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.

2. Fry the turkey (or chicken) cutlets. Quick and hard until golden brown and very crispy. 

3. Assemble: Add the shredded cabbage, lettuce, scallions, fruits, almonds and mint or basil to the dressing and toss.

4. 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