Instead of just dolloping spoonfuls of different salads around the plate, I prefer to create layered salads, usually starting with a base layer of salad leaves and then building the salad up with all the various different components. It looks so much more interesting and even though they look impressive, layered salads are incredibly easy to create.
In this recipe, the crunchy red cabbage slaw, studded with chewy dried cranberries and pumpkin seeds, follows the salad leaves. It's then randomly scattered with juicy orange slices and jewel-like pomegranate seeds. Spoonfuls of diced turkey in a lightly spiced creamy sauce provide the final layer.
I love this salad, it's just so bright and colourful, and bursting with different textures and flavours, you simply can't help smiling when you look at it!
Now I know that you don't want to start thinking about Christmas yet, but, this salad would be a fantastic way of using up some of the leftover turkey and will also provide a refreshing respite from the rather more stodgy Christmas foods! And of course, this would also be ideal for those of you celebrating Thanksgiving next week.
Creamy Turkey Salad with Red Cabbage Slaw, Oranges & Pomegranate
Serves 4
Ingredients
Turkey Salad
350-400g Cooked Turkey Breast, diced
50g Pine Nuts
20ml Lemon Juice
60ml Water
30ml Rapeseed Oil
1⁄8 Tsp Ground Cinnamon
1⁄8 Tsp Ground Coriander
1⁄8 Tsp Ground Cumin
1⁄8 Tsp Ground Turmeric
10g of a mixture of Mint, Coriander & Parsley
Sea Salt & Freshly Ground Black Pepper
Red Cabbage Slaw
½ Tsp Agave Nectar or Honey
¼ Tsp Dijon Mustard
1½ Tbsp Rapeseed Oil
½ Tbsp Lemon Juice
Sea Salt & Freshly Ground Black Pepper
225g Red Cabbage, finely shredded
½ Red Onion, finely sliced
25g Pumpkin Seeds
50g Dried Cranberries
Finely Grated Zest of ½ Orange
To Serve
2 Oranges
50g Pomegranate Seeds
Baby Salad Leaves
Blend together the pine nuts, lemon juice, water, rapeseed oil and spices until the mixture is smooth and creamy. Add the herbs and just blitz the sauce enough to finely chop the herbs. Season with salt and pepper and then pour over the diced turkey. Stir the sauce through the turkey making sure that all the pieces are coated.
Next make the red cabbage slaw. In a large bowl whisk together the agave, mustard, lemon juice and a little salt. Then whisk in the oil until the dressing emulsifies, grind in some pepper and check the seasoning. Add the shredded red cabbage, red onion, pumpkin seeds, dried cranberries and orange zest to the bowl and mix together.
To serve, cut the peel off the oranges, slice them in half lengthways and thinly slice each half. Place a handful of baby salad leaves on each plate (or on a large serving platter) then top with the red cabbage slaw. Scatter the oranges slices and pomegranate seeds over the red cabbage and finally top with the turkey salad.
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