i’m a big fan of shredded slaw style salads. great textures of raw winter veggies make this one colorful and refreshing. the slaw itself is great with fish or pork chops too!
shredded turkey and arugula salad 
yield: 4 servings
1 small butternut squash, peeled
1 large bulb kohlrabi, peeled
½ red onion, julienned
2 tbsp mint, chiffonade
1 lb sliced turkey, julienned
4 cups arugula
½ cup sherry vinegar
½ cup lemon juice
1 cup olive oil
¼ cup brown sugar
1 cup candied pecans
- in a small bowl, whisk together sherry vinegar, lemon juice, olive oil and brown sugar. set aside.
- using a mandolin or a very sharp knife, shave butternut squash and kohlrabi into thin rounds. slice the rounds into a fine julienne and mix with red onion and mint.
- in a large salad bowl toss arugual, turkey and squash/kohlrabi mix with sherry dressing. top with candied pecans and serve.
- can also be used to top a turkey sandwich or as a side slaw without the arugula!