• 1 package rice noodles, cooked and cooled according to the instructions on the package
  • 1 1/2 cup Tuscan kale, chopped
  • 6-8 bibb lettuce leaves
  • 1 cup red cabbage, chopped or shredded
  • 2 cups leftover cooked turkey, pulled or chopped
  • 3/4 cup carrots, shredded
  • 3/4 cup cucumber, julienne
  • 3/4 cup mango, peeled and julienne
  • 1 avocado, peeled and quartered



  1. Place soy sauce, garlic, habanero honey balsamic, passion fruit jalapeño vinegar, sugar, olive oil, and sesame seeds in a medium bowl, whisk until blended. Set vinaigrette aside or refrigerate until ready to serve.
  2. Place cooked rice noodles in a medium bowl, drizzle with 2-3 tablespoons of vinaigrette and toss to coat.
  3. Divide noodles, kale, bibb lettuce, and cabbage between salad bowls or plates and top with leftover turkey, carrots, cucumber, mango, and avocado.
  4. Drizzle with or serve with vinaigrette on the side.

*An original Carter & Cavero recipe adaptation from Seasons*