Ovengold® Turkey Slaw

• 1 lb Boar's Head Ovengold(R) Roasted Breast of Turkey, sliced thick
• 1 1/2 lbs green cabbage
• 4 tablespoons green onions, diced
• 1/2 cup almonds, sliced and toasted
• 1 cup sugar, granulated
• 1 cup rice wine white vinegar
• 4 tablespoons canola oil
• 1 tablespoon sesame oil
• 1/2 tablespoon sesame seeds, toasted

1. Julienne turkey into 1/4" x 1/4" x 2" long strips.
2. Core and shred cabbage coarsely. Toss in large mixing bowl with green onions and toasted almonds.
3. In a separate bowl, add sugar to rice wine vinegar and whisk until sugar is completely dissolved.
4. Whisk in canola and sesame oil.
5. Pour evenly over turkey and cabbage mixture and toss evenly to coat.
6. Garnish with sesame seeds.

ovengold, green cabbage, green onions, almonds, sugar, rice wine white vinegar, canola oil, sesame oil, sesame seeds

Taken from www.food.com/recipe/ovengold-turkey-slaw-499024 (may not work)