This should really be called Fridge Salad, but Turkey Cabbage Salad probably sounds more palatable. The combination was certainly not planned. I came home late one evening, and I’d been dreaming about a crunchy lettuce-cucumber-and-avocado salad all afternoon. Lo and behold, the fridge yielded not one cucumber and not one lettuce leaf. Ouch.

Desperate for that crunch, I found some cabbage at the back of my vegetable drawer, and decided to try using it for my salad base. (On a side note, I have no idea why I bought the cabbage in the first place—I rarely use it.) Well, that cabbage put me in an adventurous mood, so why not add some other non-typical ingredients? Pickles, pear, pepper, pepitas . . . Hmm, maybe I should call it Alliteration Salad.

In any case, the combination of flavors and textures was surprisingly decent.

Salad Ingredients

  • 1 orange pepper
  • 2 pickles
  • 1 pear
  • 6 slices smoked turkey breast
  • 3–4 cups shredded cabbage (or 1 bag coleslaw mix)
  • 3 tbsp. pepitas (roasted, salted pumpkin seeds)

Dressing Ingredients

  • ¼ cup olive oil
  • ¼ cup vinegar
  • ¼ cup sugar
  • 1 tbsp. soy sauce


  1. Shred the cabbage.
  2. Dice the pepper, pickles and pear.
  3. Cut the turkey into even squares.
  4. Whisk dressing ingredients together.
  5. Dress immediately before serving, then sprinkle pepitas on top.

So…it’s time to cast your votes. Will it be “Fridge Salad,” “Turkey Cabbage Salad,” or “Alliteration Salad?”