To prepare the salad:

1. Thaw the turkey in the refrigerator the day before use.
2. Toss the cabbage, carrots, green onions and cilantro. Optional: To prepare in servings of 25, toss in steam table pans. Toss 6 ½ lbs. of cabbage (2 gal. 2 qt. 3 ¾ cups), 1 lb. 4 ¼ oz. of carrots (1 qt. 2 ¼ cups), 6 ¾ oz. of green onions (3 ¼ cups 2 tbsp.) and 2 ¾ oz. of cilantro (1 ¼ cups 2 tbsp.) in a 12" x 20" x 4" steam table pan.
3. Place 2 ⅛ cups of vegetables (or 2 cups packed) into a salad container. Top each salad with 3.6 oz. of sliced turkey. Sprinkle each salad with ½ tsp. of sesame seeds and ¼ cup of chow mein noodles. Serve with 1 fl. oz. (2 tbsp.) of dressing on the side.

To prepare the dressing:

1. Add all the ingredients to a large bowl or steam table pan and whisk them until well blended. Or place all the ingredients into a blender and blend until they’re emulsified.

CCP: Hold the poultry at 41° F degrees or lower.