Turkey salad with cabbage

55 g (2 oz) almonds
½ tsp caraway seeds
300 g (10½ oz) cold roast turkey meat, without skin, diced
200 g (7 oz) red cabbage, finely shredded
3 celery sticks, sliced
2 carrots, grated
30 g (1 oz) sultanas or raisins
Cranberry dressing
2 tbsp cranberry sauce
2 tbsp extra virgin olive oil
2 tbsp walnut oil
2 tbsp red wine vinegar
salt and pepper

Put all the ingredients for the dressing into a salad bowl and whisk together until well blended and starting to emulsify.
Place the almonds and caraway seeds in a small, dry frying pan and toast over a low heat, stirring occasionally, for 3–5 minutes or until the pecans are golden and you can smell the nutty fragrance. Tip into a clean bowl and leave to cool slightly.
Put the turkey, red cabbage, celery and carrots into the bowl with the dressing. Add the toasted pecan nuts and caraway seeds and the sultanas or raisins, and mix until all the ingredients are well coated with the dressing. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user JWOURMS.