Turkey salad with red cabbage

This is a lovely crunchy salad for winter, full of contrasting tastes and tossed with an unusual dressing made from cranberry sauce and walnut oil. Red cabbage makes an interesting base, but it does tend to stain the other ingredients, so serve the salad as soon as it is ready.

Turkey salad with red cabbage


  • ½ cup (50 g) pecans, coarsely chopped
  • ½ teaspoon caraway seeds
  • 300 g cold roast turkey meat, without skin, diced
  • 2⅔ cups (200 g) finely shredded red cabbage
  • 3 stalks celery, sliced
  • 2 carrots, grated
  • ¼ cup (30 g) sultanas or raisins
  • Cranberry dressing
  • 2 tablespoons cranberry sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons walnut oil
  • 2 tablespoons red wine vinegar


  1. Put all the ingredients for the dressing into a salad bowl and whisk together until well blended and starting to emulsify.
  2. Place the pecans and caraway seeds in a small, dry frying pan and toast over a low heat, stirring occasionally, for 3–5 minutes or until the pecans are golden and you can smell the nutty fragrance.
  3. Tip into a clean bowl and leave to cool slightly.
  4. Put the turkey, red cabbage, celery and carrot into the bowl with the dressing.
  5. Add the toasted pecans and caraway seeds and the sultanas or raisins, and mix until all the ingredients are well coated with the dressing.
  6. Serve immediately.

Serves 4
Preparation: about 15 minutes
Cooking: 5 minutes



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