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Salad with Peking cabbage and turkey peas

Napa Cabbage Salad with Turkey and Peas

A hearty, juicy salad for a party spread — your guests will love it. To make it lighter, swap the fried turkey for boiled. You can also use chicken breast instead of turkey, or even fried pork.

Maria

Recipe author

Salad with Peking cabbage and turkey peas

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Composition / ingredients

Servings:

Turkey fillet (fried)

300

Napa cabbage

200

Canned corn

200

Green peas (frozen)

150

Bell pepper

Mayonnaise

Olive oil

0.5

Salt (for frying the turkey)

Ground black pepper (for frying the turkey)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 28 % 5 g

Carbohydrates 33 % 6 g

97 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make napa cabbage salad with turkey and peas? Gather the ingredients.
Step 2:

Wash, dry, and shred the napa cabbage.
Step 3:

Wash the bell pepper, remove the seeds, and cut the flesh into small cubes.
Step 4:

Pour boiling water over the peas and let them sit for 10 minutes, then drain.
Step 5:

In a salad bowl, combine the fried turkey, napa cabbage, bell pepper, corn, and green peas.
Step 6:

Dress the salad with mayonnaise.
Step 7:

Toss to combine.

You can simply pan-fry the turkey in olive oil with salt and ground black pepper. I fried the fillet with a splash of soy sauce.
It's best to make your own mayonnaise — it tastes better and is healthier. And you don't have to stick with mayo: sour cream or plain yogurt work well as a dressing too. Use them on their own or mix them with mayonnaise in whatever ratio you like to cut down on calories.
Keep in mind that any oil is only healthy up to its smoke point — the temperature at which it starts to burn and forms harmful compounds, including carcinogens. It's worth learning each oil's smoke point so you can pick the right one for frying.