Mike Garten
A drizzle of hot honey, tangy mayo spread, and cool cabbage slaw transform leftover roast turkey into a flavorful lunch.
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Yields:
1
serving
Total Time:
0
hours
5
mins
1
c.
c.
shredded Savoy cabbage
1
tbsp.
tbsp.
white wine vinegar
1
tbsp.
tbsp.
chopped dill pickles
1
tsp.
tsp.
whole grain mustard
- Toss red onion and pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under cold water. Place onion in a medium bowl and add cabbage, vinegar, and olive oil. Toss to combine with ¼ teaspoon salt and pepper.
- In a small bowl, whisk together pickles, mayonnaise, and mustard. Spread mayo mixture on one slice of bread. Top with sliced turkey and drizzle with hot honey. Add cabbage slaw to sandwich and serve.
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Source : Goodhousekeeping
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