Can I use rotisserie or leftover cooked turkey instead of ground turkey?

Definitely! Just chop or shred the turkey, warm it gently, and season with garlic powder, onion powder, salt, and pepper before adding to the salad. It’s a fantastic way to use up leftovers.

What’s the best substitute if I don’t have apple cider vinegar?

You can swap in white wine vinegar or fresh lemon juice. Both will give a nice tang—just adjust the citrus or honey to taste if it’s too sharp.

How can I make this recipe vegan?

Simply use crumbled tofu or tempeh cooked with the same spices in place of turkey, and swap honey for maple syrup or agave. The rest of the recipe is already plant-based!

Do I have to use both green and purple cabbage?

Not at all. Using both gives a great flavor and color mix, but using just one (or even using pre-shredded slaw mix) will work beautifully and save even more time.

Crunchy Turkey Salad Recipe

Description

This Crunchy Turkey Salad is a fresh, hearty main-course salad packed with lean ground turkey, crisp cabbage, colorful veggies, crunchy pistachios, and a zesty citrus-honey vinaigrette. It’s nutritious, protein-rich, and perfect for a healthy lunch or light dinner, offering both satisfying crunch and vibrant flavors in every bite.

Ingredients

Units Scale

For the Salad

1 lb. ground turkey
1 Tbsp avocado oil or olive oil
Sea salt and ground pepper, to taste
1 tsp garlic powder
1 tsp onion powder
3 cups chopped cabbage
2 cups chopped purple cabbage
1 cup chopped mini sweet bell peppers
1 English cucumber, chopped
4 green onions, sliced
1 cup chopped shelled raw pistachios, or any nuts of choice

For the Dressing

4 Tbsps raw apple cider vinegar
Juice of 1 large clementine or 3 tangerines
1 Tbsp raw honey
1 Tbsp Dijon mustard
1/4 tsp chili flakes, or to taste
1/2 tsp sea salt
4 Tbsps extra virgin olive oil

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Instructions

Cook the Turkey: Heat 1 Tbsp avocado oil or olive oil in a large skillet over medium heat. Add the ground turkey and cook, mincing it with the spatula as it browns. Season with sea salt, pepper, garlic powder, and onion powder. Continue cooking until the meat is cooked through and starts to brown, about 8 minutes, stirring occasionally.
Prepare the Vegetables: While the turkey cooks, chop the cabbage, purple cabbage, mini sweet bell peppers, English cucumber, and green onions. Place all prepared veggies in a large serving bowl.
Add Nuts: Chop the shelled raw pistachios (or nuts of choice) and add them to the bowl with the vegetables.
Combine Cooked Turkey: Once the turkey is fully cooked, allow it to cool slightly, then add it to the salad bowl with the vegetables and nuts.
Make the Dressing: In a small jar or bowl, combine the apple cider vinegar, clementine or tangerine juice, honey, Dijon mustard, chili flakes, sea salt, and extra virgin olive oil. Shake or whisk until emulsified.
Toss and Serve: Pour the dressing over the salad just before serving and toss until everything is well combined. Enjoy immediately for best crunch and freshness!

Notes

You can substitute ground turkey with chicken or plant-based crumbles for a different protein option.
Swap pistachios for almonds, walnuts, or sunflower seeds if preferred.
For extra crunch, add sliced radishes or carrots.
Taste and adjust dressing for sweetness or acidity before tossing the salad.
This salad keeps best when the dressing is added just before serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 360
Sugar: 8g
Sodium: 540mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg