Hunan Turkey Salad

Culinary Setting
Meal Type
Cooked Turkey


3/4 c creamy peanut butter

3/4 c soy sauce

1/4 c cider vinegar

3/4 c honey

2 tbsp Chinese hot mustard

2 tbsp ground ginger

3 lbs yellow onions, cut into narrow wedges

2 lbs peapods, trimmed

2 lbs HONEY ROASTED TURKEY BREAST, cut into 1/2-inch cubes

1 lb fresh bean sprouts

2 c peanuts

To taste crushed red chile flakes


Peanut Sauce

Combine peanut butter, soy sauce, vinegar, honey, mustard and ginger in a small bowl, beating well with whisk. Cover and hold for mixing.


Drop onion wedges and trimmed peapods into 1-1/2 quarts boiling water in saucepan. Return to boil and boil 1 minute to soften.

Drain thoroughly, rinsing with cold water. Turn into salad bowl.

Add cooked turkey, bean sprouts and peanuts.

Pour Peanut Sauce over salad mixture and toss to blend. Add chile flakes to taste. Chill until ready to serve.

Nutrition Facts

Total Calories 520

Calories from Fat 220

Total Fat 24 g

% Daily Total Fat 37

Saturated Fat 6 g

% Daily Saturated Fat 30

Cholesterol 35 g

% Daily Cholesterol 12

Sodium 2150 mg

% Daily Sodium 90

Total Carbohydrates 47 g

% Daily Total Carbohydrates 16

Dietary Fiber 8 g

% Daily Dietary Fiber 32

Sugars 34 g

Protein 31 g

% Daily Protein 20

% Daily Vitamin C 80

% Daily Calcium 8

% Daily Iron 25