Spicy Hunan Turkey Salad

Culinary Setting
Meal Type
Cooked Turkey


3 tbsp creamy peanut butter

3 tbsp soy sauce

3 tbsp honey

1 tbsp cider vinegar

2 tsp Chinese hot mustard

1-1/2 tsp ground ginger

1 Large yellow onion, cut into narrow wedges

1/2 lb peapods, trimmed

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

1/4 lb fresh bean sprouts

1/2 c unsalted, dry roasted peanuts

1 tsp crushed red pepper flakes


Peanut Dressing

In small bowl, whisk peanut butter, soy sauce, honey, vinegar, mustard and ginger; cover and set aside.


In large saucepan over high heat, bring 1-1/2 quarts cold water to a boil. Add onions and peapods and boil 1 minute. Plunge into ice cold water. Rinse and drain thoroughly.

In large bowl combine blanched onions and peapods, cooked turkey, bean sprouts and peanuts. Sprinkle with red pepper flakes.

Gently fold in peanut dressing and mix well. Cover and refrigerate for 2 to 3 hours.

Nutrition Facts

Total Calories 474

Total Fat 16 g

Cholesterol 23 g

Sodium 1382 mg

Total Carbohydrates 57 g

Protein 31 g