Dinner recipe · from the recipe book

Seared Turkey Cannellini Cabbage Salad with Tahini

Name: Seared Turkey Cannellini Cabbage Salad with Tahini
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (560 g) Turkey breast, boneless skinless, sliced into 1/2-inch cutlets; 1½ tbsp (20 g) Olive oil; 2 tsp (2 g) Dried oregano; ¾ tsp (2 g) Garlic powder; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper; 6 cups shredded (420 g) Green cabbage, thinly shredded; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed, patted dry; 1⅓ cups (200 g) Cherry tomatoes, halved; ½ medium (60 g) Red onion, thinly sliced; ⅓ cup chopped (20 g) Fresh parsley, chopped; ⅔ cup leaves (15 g) Fresh basil, torn; ¼ cup (60 g) Tahini; ¼ cup (60 g) Lemon juice; 2 cloves (6 g) Garlic, finely grated; 2½ tbsp (40 g) Water, cold; ½ tsp (1 g) Crushed red pepper; ⅓ cup grated (30 g) Grated Parmesan

Golden, oregano-rubbed turkey cutlets over crisp shredded cabbage and creamy cannellini beans, tossed in a nutty lemon-garlic tahini dressing with basil, parsley and a salty Parmesan finish.

Skillet
40 min · 35 min hands-on
Serves 4
Italian
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1¼ lb560 gTurkey breast, boneless skinlesssliced into 1/2-inch cutlets
1½ tbsp20 gOlive oil
2 tsp2 gDried oregano
¾ tsp2 gGarlic powder
½ tsp3 gSalt
½ tsp1 gBlack pepper
6 cups shredded420 gGreen cabbagethinly shredded
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
1⅓ cups200 gCherry tomatoeshalved
½ medium60 gRed onionthinly sliced
⅓ cup chopped20 gFresh parsleychopped
⅔ cup leaves15 gFresh basiltorn
¼ cup60 gTahini
¼ cup60 gLemon juice
2 cloves6 gGarlicfinely grated
2½ tbsp40 gWatercold
½ tsp1 gCrushed red pepper
⅓ cup grated30 gGrated Parmesan

Steps

Make the dressing first: whisk the tahini, lemon juice, grated garlic and red pepper flakes in a small bowl, then whisk in the cold water a little at a time until smooth and pourable. Set aside.
Season the turkey breast cutlets on both sides with the oregano, garlic powder, half of the salt and the black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the turkey 3 to 4 minutes per side until golden and it reaches 165°F (74°C) inside. Rest 5 minutes on a board.
While the turkey rests, toss the shredded cabbage with the remaining half of the salt in a large bowl and rub it lightly with your hands for 1 minute to soften slightly.
Add the great northern beans, cherry tomatoes, red onion, parsley and half of the basil to the cabbage. Pour over half of the tahini dressing and toss well.
Slice the turkey across the grain. Divide the salad among four plates and top with the turkey.
Drizzle the remaining half of the tahini dressing over the turkey, then scatter the Parmesan and the remaining half of the basil on top and serve.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Seared Turkey Cannellini Cabbage Salad with Tahini

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