Turkey-Cranberry Pad Thai Salads


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Turkey-Cranberry Pad Thai Salads

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    Using Thanksgiving leftovers, fuse Thai and American cuisines to create a light, yet extra-tasty, lunch or dinner. Finish off the salads with a splash of fresh lime juice for added freshness.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    2 tbsp. Hy-Vee vegetable oil
    2 tbsp. seasoned rice vinegar
    1 tsp. Hy-Vee granulated sugar
    ¼ tsp. Hy-Vee crushed red pepper
    1 ½ c. thinly shaved Brussels sprouts
    ½ c. matchstick-cut carrots
    ½ c. frozen shelled edamame, cooked
    2 sweet mini red and/or yellow peppers , seeded and cut into thin strips
    Pad Thai
    8 oz. dry stir-fry rice noodles
    ⅓ c. Hy-Vee canned whole berry cranberry sauce
    3 tbsp. water
    2 tbsp. Hy-Vee creamy peanut butter
    2 tbsp. Hy-Vee less sodium soy sauce
    2 tbsp. fresh lime juice
    1 tsp. refrigerated ginger paste
    ½ tsp. refrigerated garlic paste
    1 tbsp. Hy-Vee vegetable oil
    2 c. chopped leftover cooked turkey
    ⅓ c. sliced green onions
    Desired garnishes, such as chopped Hy-Vee dry roasted lightly salted peanuts, Hy-Vee dried cranberries and/or fresh cilantro
    Lime wedges, for serving

    Things To Grab

    • Whisk
    • Medium bowl
    • Small bowl
    • Large skillet
    • Large saucepan


    1. For salad, whisk together vegetable oil, rice vinegar, sugar and crushed red pepper in medium bowl. Add Brussels sprouts, carrots, edamame and mini peppers; toss to coat. Set aside.

    2. For pad Thai, cook noodles according to package directions for minimum amount of cook time; drain.

    3. Meanwhile, whisk together cranberry sauce, water, peanut butter, soy sauce, lime juice, ginger paste and garlic paste in a small bowl until combined; set aside.

    4. Heat oil in a large skillet over medium-high heat. Add turkey and green onions. Stir-fry for 1 to 2 minutes or until heated through and turkey begins to brown. Stir in cooked noodles. Add cranberry sauce mixture; toss to coat. Cook 1 to 2 minutes or until heated through.

    5. To serve, divide pad Thai mixture among 4 shallow serving bowls; top with salad mixture. Garnish as desired. Serve with lime wedges, if desired.