© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c vegetable oil
1 c sesame oil
1/3 c seasoned rice vinegar
1/3 c fresh lemon juice
1 tbsp garlic, minced
3 tbsp wasabi powder
1-1/2 tsp red pepper flakes
6 qt red cabbage, shredded
1-1/2 c carrot curls
12 4-oz TURKEY CUTLETS, lbed to an even thickness
As needed salt and freshly ground black pepper
3/4 c prepared plum sauce
3/4 c prepared hoisin sauce
1/4 c black sesame seeds
Combine oils, rice vinegar, lemon juice, garlic, wasabi powder and red pepper flakes. Cover, chill and hold for service.
Combine cabbage and carrots together in a large bowl. Cover, chill and hold for service.
Season turkey cutlets with salt and pepper.
Grill over direct heat for 3-4 minutes or until the internal temperature reaches 170 degrees F. Hold warm for service.
Combine plum and hoisin sauces.
For each serving: place 2 cups cabbage mixture into shallow bowls. Ladle 2 tablespoons Far East Glaze over the cabbage.
Slice each turkey cutlet, on the bias, into strips. Arrange atop the cabbage.
Drizzle each with 1/4 cup Wasabi Vinaigrette. Sprinkle with 1 teaspoon sesame seeds. Serve immediately.
Total Calories 600
Calories from Fat 350
Total Fat 40 g
% Daily Total Fat 62
Saturated Fat 4 g
% Daily Saturated Fat 23
Cholesterol 75 g
% Daily Cholesterol 25
Sodium 990 mg
% Daily Sodium 41
Total Carbohydrates 33 g
% Daily Total Carbohydrates 11
Dietary Fiber 6 g
% Daily Dietary Fiber 24
Sugars 19 g
Protein 30 g
% Daily Protein 35
% Daily Vitamin C 40
% Daily Calcium 15
% Daily Iron 20