Low Carb Turkey In The Slaw Recipe
Turkey In The Slaw is not only good for a make-ahead meal, but it’s great to pack in lunches. I serve it more often during the summer when the warm weather makes heavier, hot meals a chore not only to prepare but to eat, but I generally serve it about once a month during the winter, too.
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 1 1/2 to 2 pounds deli turkey, thickly sliced then julienned or 1 1/2 to two pounds home-roasted turkey, julienned
- 1 bag prepared cole slaw vegetables
- 1 bag prepared broccoli slaw vegetables
- 1/2 cup green onions, diced (optional)
- 1/2 green bell pepper (optional)
- 1/4 cup chopped green onions
- 1 cup mayonnaise
- 1/4 teaspoon poultry seasoning
- 2 packets Splenda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard (optional – to taste)
- salt (to taste)
- pepper (to taste)
- 1/2 cup slivered Almond Sensations Ranch Flavor (or flavor of your choice)
Instructions
- Combine the cole slaw vegetables and the broccoli slaw vegetables in a large bowl. Add the diced green onions and green bell pepper. Toss the vegetables to distribute them evenly. Set aside.
- Julienne the turkey into matchstick slivers and add it to the vegetables. Toss again to distribute the turkey evenly throughout the vegetables. Set aside.
- To make the dressing, combine the mayonnaise, poultry seasoning, Splenda, garlic powder, and dry mustard (if desired) in a small bowl. Whisk together to combine the ingredients thoroughly. Add salt and pepper to taste.
- Pour the dressing over the turkey and vegetables, toss to coat everything evenly with the dressing.
- Cover tightly and refrigerator for at least an hour to let the flavors meld before serving.
- When serving, garnish with the Almond Sensations for added crunch.
Notes
We like Turkey In The Slaw rather “dry,” but if you like a “wetter” cole slaw, you can double the ingredients for the dressing.
