Fruity Caribbean Slaw with Jerk Turkey Skewers
![Fruity_Caribbean_Slaw_with_Jamaican_Jerk_Turkey_Skewers_1200x600](/-/media/project/dole/recipe-images/fruity_caribbean_slaw_with_jamaican_jerk_turkey_skewers_1200x600.jpeg?h=600&w=1200&rev=6158594bc69a47218ec5d7e45940372e&hash=043853964AE374C9B03FEEB04D4ECE18)
Ingredients
- 1/3 cup whole unsalted cashews
- 4 (10-inch) wooden skewers
- 1½ pounds boneless, skinless turkey breast tenderloins, cut into 1½-inch pieces
- 1 tablespoon gluten free Jamaican jerk seasoning
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 Sweet Apple Slaw recipe
- 1 medium navel orange, peeled and divided into segments
- ½ medium DOLE® Fuji Apple, peeled and divided into segments
- ¾ cup thinly sliced mango and/or papaya
Directions
- Toast cashews over medium-high heat, in large skillet, 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
- Soak skewers in water 30 minutes. Toss together turkey, seasoning, and salt in medium bowl; cover and let stand 30 minutes.
- Heat grill pan over medium-high heat; brush with oil. Thread turkey onto skewers. Place skewers on hot grill pan; cover and cook 7 minutes or until no longer pink in center, turning once.
- Toss slaw, orange, apple, mango and cashews in a large bowl. Makes about 4 cups.
- Serve skewers over slaw mixture.
Tips & tricks
Try using salt free, gluten free Cajun Creole seasoning blend as an alternative to the Jamaican jerk seasoning.