The Internet is already starting to be abuzz with Valentine’s Day recipes. And here I am posting recipes for buckets of turkey coleslaw with tahini dressing. Personally, I’m not quite ready for heart shaped desserts . It’s only the middle of January and it’s way too soon for these type of recipes. And then there’s Fat Thursday, which for me is a much more important day and reason for celebration. In my defense, Valentines’s day is not my favorite holiday. It’s all the same to me.
“Why are you even talking about Valentine’s day already ?”
However, as a blogger, I do pay attention to what readers love and would like indulge everyone and not be a Valentine’s day Grinch. So one has to prepare recipes and posts in advance. About a few months prior to any event, if possible. At least the full-time bloggers. This week-end I’ve noted some ideas, checked the calender and establish which week-end will be preparing what.
As always, I’m overflowed with ideas and I’m unable to stick to just a few. It’s not very efficient when you try to squeeze as many recipes as possible in one week-end, you start to lose control of the situation, dirty dishes pile up, you panic, one cat is either licking from the bowl with cream while the other starts having sudden interest in your photo shoot arrangement. That’s how it frequently goes, not proud of it. When I’m done, I look at the mess in the kitchen and I think to myself : Gordon would be horrified and appalled! Next time, I swear to God, I’ll be organized and efficient. Sometimes I am.
What I wasn’t planning for, was for Fat Thursday to fall on the 8th of February this year. So with that in mind, I will have to juggle the recipes for both days. Many sweet days are coming my way and consequently yours. Lots of deserts and surely donuts.
Turkey Coleslaw with Tahini Dressing
Until that moment arrives, I prepared a huge bowl of turkey coleslaw with tahini dressing. Actually make that two. The ingredients are quite simple, except perhaps for the tahini paste. It’s quite ordinary for us to have it in the house, as we oftentimes make hummus. But I can understand it might be a rather unusual ingredient for some of you. The dressing is a much lighter version than the classical one, which is based on mayo.
Since I wanted 2 types of cabbages and no leftovers in the fridge, the recipe yields 2 large bowls of salad. And let’s be honest . Are you immediately going to use the leftover cabbage ? In my case, I consume much faster a dish that is already prepared and ready to eat. We had salad for the next 2 days for lunch and dinner. And it did not go soggy at all, it kept crisp in the fridge for 2 days. If you do want to prepare just 1 bowl, than use only half of the ingredients and only one type of cabbage. Or replace whole cabbages with a bag of salad/cabbage mix. For me, it was wonderful to come home and have something ready for dinner . I’m usually starving when I come home and I avoid heavy meals in the evenings. But I do have the occasional piece of chocolate .
If you love a good tasty salad, meals plans or hosting a large party, try a bowl of turkey coleslaw with tahini dressing.
1 tablespoon coriander seeds
1 tablespoon (30 ml) olive oil
1 garlic clove, crushed
1 tablespoon lemon juice
salt and pepper
800 grams turkey breast
400 grams yogurt
5 tablespoons tahini paste
3 tablespoons lime juice
1 garlic clove, crushed
salt and pepper
1 Chinese (napa) red cabbage, shredded
1 Chinese (napa) white cabbage, shredded
2 carrots, julienned
1 granny smith apple, julienned
1 red onion, halved and finely sliced
1 cup cilantro, finely chopped
1/2 cup unsalted peanuts, roughly chopped
2 tablespoons sesame seeds
Yields: 2 big bowls of salad, about 8 servings. You can use just half of the ingredients, but then use just 1 type of cabbage to avoid cabbage leftover in the fridge. Or replace the cabbage with a bag of salad/cabbage mix.
- Start by preparing the turkey, so it can have time to cool down. Preheat the oven at 200 degrees Celsius
- . In a mortar, finely crush the coriander seeds. Add the rest of the ingredients and mix well. Davide the turkey breast in 5-6 pieces, brush them with the mixture covering completely and place on a baking tray lines with baking paper. Bake for 35 minutes. Remove from the oven and let it cool a bit before transferring the turkey to a plate and shred/pull the meat apart in small strands
- Mix the ingredients for the tahini dressing until everything is well incorporated
- In 2 large bowls (or one, depending on the quantities you choose ) mix all the salad ingredients. Add the turkey and the tahini dressing and mix so that the dressing is evenly distributed
Store the salad in the fridge, in an air tight container
The cabbage leaves do not get soggy, they stay crisp for at least 2 days
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