Ingredients
- 1/4 cup avocado oil mayonnaise
- 1 1/2 tbsp ketchup
- 2 tsp minced pickle or pickle relish
- 2 tsp prepared horseradish
- 1/4 tsp garlic powder
- Fine sea salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 6-ounce package ButcherBox Oven Roasted Turkey Breast chopped
- 1/2 cup fermented sauerkraut
- 1 ounce Swiss cheese shredded (about 1/2 cup)
- Crushed rye crackers or other seeded crackers optional
Instructions
- Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, pickle, horseradish, Worcestershire sauce and garlic powder. Thin with a little water if needed for a drizzling consistency. Taste and season with salt and pepper. (Yield: scant ½ cup. You can make the dressing up to 2 days ahead. Keep covered in the fridge. Whisk before using.)
- Melt the butter in a large skillet over medium-high heat. Add the cole slaw mix, season with salt and pepper and cook, stirring, until tender, 4 to 6 minutes. Add the turkey and cook, tossing, until just warmed, 1 to 2 minutes longer. Remove from the heat; let cool slightly.
- Add the sauerkraut and swiss cheese; toss to combine. Divide between 2 bowls, drizzle with dressing (you may not use all of it), top with crushed crackers, if using, and serve.
Notes
- Ketchups vary widely in sweetness. If your dressing is too sour or tangy, stir in ¼ teaspoon of honey. Taste and season with additional salt, if needed.
- Have left over turkey breast from cooking a whole bird? Substitute for the deli turkey easily.
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