Turkey Slaw

10 Minutes       35 Minutes       4


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1 Butterball Easy Fresh bone-in turkey breast1 Half of a head of Napa Cabbage4 stalks of celery (including the leaves)2 carrots (medium)½ a cucumber½ cup radishes¼ of a red onion2 sprigs of green onion6 sprigs of parsley4 Tbsps. peanuts2 Tbsps. sesame seedsThe juice and zest of 2 lemonsThe juice and zest of 2 limes2 Tbsps. tahini½ cup of olive oil2 tbsps of honey1 tbsps of salt


  1. Preheat oven to 450° F.

  2. Rub 1 tablespoon of each tahini and honey on turkey breast, and season with a few pinches of salt.
  3. Roast in oven on parchment paper for 10 minutes, reduce heat to 350° F and cook further for 25 minutes.
  4. Meanwhile, slice cabbage, carrots, cucumber, radish, red onions, green onion and celery as thinly as possible.
  5. Combine in a bowl with sesame seeds, lemon and lime juice and zest, the rest of the tahini, olive oil, the rest of honey and salt.
  6. Let stand at room temperature for 10 minutes.
  7. Once turkey is cooked (165° F), lightly pull meat apart and from the bone with the help of two forks. Top salad with warm shredded turkey and toss. Tear parsley and garnish!

  8. Recipe by Benjamin Leblanc-Beaudoin