Not sure what to do with that leftover turkey?   Here's a delicious, nutritious recipe from Piedmont's Chef Nancy Waldeck.

Napa Slaw with Turkey and Cilantro Dressing

• 1/3 Cup Rice Vinegar
• 1 Tsp Agave Syrup
• 2 Tsp Grated Ginger
• 3 TB Canola Oil
• 1/2 Tsp Salt & Pepper + more to taste
• 1 – 2 Jalapeños, Finely Chopped
• 1 Small Head Napa Cabbage (1 ½ lbs), cored and shredded
• 3 Carrots Shredded
• 8 Green Onions, Thinly sliced
• 1/2 Cup Chopped Cilantro
• 2 Cups Leftover Turkey, Shredded

Whisk together vinegar, agave, ginger, oil, chilies, salt and pepper. Add remaining ingredients and toss well. Let stand 10 minutes before serving.

Don’t know how to chop Napa Cabbage? Check out this video to make it easier! How to Chop Napa Cabbage

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