Creamy turkey salad with red cabbage slaw, oranges & pomegranate

4 servings
20 min
Very Easy


Number of serving: 4
Turkey Salad

350-400 g Cooked Turkey Breast, diced

50 g Pine Nuts

20 ml Lemon Juice

60 ml Water

30 ml Rapeseed Oil

1-8 teaspoon Ground Cinnamon

1-8 teaspoon Ground Coriander

1-8 teaspoon Ground Cumin

1- 8 teaspoon Ground Turmeric

10 g of a mixture of Mint, Coriander & Parsley

Sea Salt and Freshly Ground Black Pepper

Red Cabbage Slaw

½ teaspoon Agave Nectar or Honey

¼ teaspoon Dijon Mustard

1½ tablespoon Rapeseed Oil

½ tablespoon Lemon Juice

Sea Salt and Freshly Ground Black Pepper

225 g Red Cabbage, finely shredded

½ Red Onion, finely sliced

25 g Pumpkin Seeds

-50 g Dried Cranberries

Finely Grated Zest of ½ Orange

To Serve

2 Oranges

50 g 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.
A Aesthetics & Gastronomy

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