1/28/2012 Basket - Turkey Cabbage Salad and Soy Glazed Green Beans

Turkey Cabbage Salad
Uses: Cabbage

• 1 head cabbage
• 1 bunch chopped green onion
• 1-2 cups diced, cooked turkey
• 1/3 cup butter
• 1 (3 ounce) package ramen noodle, broken (seasoning packet removed)
• 1 cup slivered almonds
• 1/4 cup cider vinegar
• 3/4 cup vegetable oil
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Make the dressing: In a small saucepan, combine cider vinegar, oil, sugar, and soy sauce. Bring to a boil and let boil for one minute. Remove from heat and let cool.

Preheat oven to 350 degrees, Melt the butter. Mix butter, ramen noodles, and almonds and spread on a baking sheet. Bake about 10 minutes until browned, stirring every few minutes to prevent burning.

Finely shred cabbage and combine with green onions in a large bowl. Add turkey (heated if desired) and ramen mixture, then toss with dressing. Serve immediately.

Soy Glazed Green Beans
Uses: Green beans

• Kosher salt
• 2 pounds green beans, ends trimmed
• 2 tablespoons canola oil
• 2 tablespoons butter
• 4 cloves garlic, chopped
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame seeds
• Freshly ground black pepper
• 3/4 cup brown sugar

Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.

In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, black pepper, and brown sugar and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.