Turkey And Napa Cabbage Salad With Lime-Ginger Vinaigrette

½ head napa cabbage, thinly sliced

2 scallions, chopped

1 medium carrot, grated (about ¾ cup)

2 cups cubed cooked turkey (or chicken)

¼ cup chopped fresh cilantro

1 ounce low-fat baked tortilla chips, lightly crushed

¼ cup chopped peanuts

Dressing

1 tablespoon Dijon mustard

2 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

½ lime, juiced, (about 1 tablespoon)

1 teaspoon hot sauce (such as sriracha)

3 tablespoons vegetable oil

1 tablespoon grated fresh ginger

In a large serving bowl, layer the cabbage, scallions, carrot, turkey, cilantro, tortilla chips and peanuts. Set aside.

To make the dressing: In a small bowl whisk together the mustard, soy sauce, rice vinegar, lime juice and hot sauce until smooth. Add a tablespoon or 2 of water if too thick. Slowly whisk in the oil until well-blended and the dressing is uniform. Add the ginger and whisk until incorporated. When ready to serve, drizzle the dressing over the salad, then toss well.

Serves four.

Nutrition values per serving: 290 calories; 160 calories from fat (55 percent of total calories); 18 g fat (2.5 g saturated; 0 trans); 30 mg cholesterol; 15 g carbohydrate; 3 g fiber; 4 g sugar; 15 g protein; 970 mg sodium.

Melissa d'Arabian for The Associated Press