Turkey & Rice Slaw

This salad can also be made with leftover turkey or rice.

2 Cups / 500 mL Water
2 teas. / 10 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Garlic Flakes
1 Watkins Bay Leaf
1 Cup / 250 mL rice
3 Tbsp. / 45 mL Cider Vinegar
1 1/2 Tbsp. / 25 mL Watkins Original Grapeseed Oil
1 Tbsp. / 15 mL Honey
4 teas. / 20 mL Watkins Coleslaw Seasoning
1/8 teas. / 0.6 mL Freshly-Ground Watkins Sea Salt
2 Cups / 500 mL Shredded Red Cabbage
2 Cups / 500 mL Shredded Green Cabbage
1 Cup / 250 mL Sliced Celery
2 Cups / 500 mL Smoked Turkey, cut into small cubes
2 Red Delicious Apples, cored and diced
1/3 Cup / 80 mL Dried Sweetened Cranberries (craisins) or raisins.
1/4 Cup / 60 mL Chopped Green Onions
2 Tbsp. /30 mL Chopped Pecans

In medium saucepan, bring water, soup base, garlic flakes and bay leaf to a boil. Stir in rice; cover and reduce heat to a simmer. Simmer 25 to 30 minutes; remove from heat and let stand 5 minutes. In large salad bowl, add vinegar, oil, honey, coleslaw seasoning and salt; whisk until well-combined. Toss warm rice with vinegar mixture. Add cabbage, celery, turkey, apple, craisins and onion; toss gently. Sprinkle pecans over top. Serve at room temperature. Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories-220, Protein-9g, Carbohydrates-36g, Sodium-340mg, Fat-5g, Saturated Fat-1g, Cholesterol-13mg, Dietary Fiber-3g

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