- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha
- 2 cups shredded cooked turkey meat
- 1 cup shredded green or Napa cabbage
- 1 cup fresh cilantro leaves with tender stems
- 1 cup fresh mint leaves
- 1 large carrot, shaved lengthwise with a vegetable peeler
- Lime wedges for serving
- Whisk 1/4 cup creamy peanut butter, 2 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon Sriracha in a small bowl.
- Mix 2 cups shredded cooked turkey meat, 1 cup shredded green or Napa cabbage, 1 cup fresh cilantro leaves with tender stems, and 1 cup fresh mint leaves in a large bowl. Shave 1 large carrot lengthwise with a vegetable peeler and toss into salad.
- Spoon peanut dressing onto plates and mound salad on top; drizzle with more dressing. Serve with lime wedges.