If you love the rice salad trend you’ll love this guilt-free version of Roasted Turkey & Cauliflower Rice Salad, which replaces rice with finely chopped cauliflower. Topped with a flavorful Ginger-Soy stir fry, your taste buds won’t notice the switch, but your waistline just might!
ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
medium head cauliflower, cut into 1.5-inch pieces
tablespoon canola oil
(2-inch) piece ginger, thinly sliced
cloves garlic, sliced
green onions, chopped
red bell pepper, chopped
cup thinly sliced purple cabbage
tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
tablespoons olive oil
tablespoon Dijon mustard
garnish: chopped toasted almonds, cilantro leaves
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
In food processor, process cauliflower until finely chopped.
Heat oil in large skillet over medium-high heat.
Cook cauliflower 3 minutes or until lightly browned.
Stir in ginger, garlic, green onions and bell pepper and cook 2 minutes.
Add cabbage and toss until lightly wilted.
In small bowl, whisk together soy sauce, olive oil, honey and mustard.
Drizzle desired amount of dressing over salad. Garnish with almonds and cilantro leaves, if desired.