Turkey salad with red cabbage | Reader's Digest Asia

Ingredients

• ½ cup (50 g) pecans, coarsely chopped
• ½ teaspoon caraway seeds
• 300 g cold roast turkey meat, without skin, diced
• 2⅔ cups (200 g) finely shredded red cabbage
• 3 stalks celery, sliced
• 2 carrots, grated
• ¼ cup (30 g) sultanas or raisins
• Cranberry dressing
• 2 tablespoons cranberry sauce
• 2 tablespoons extra virgin olive oil
• 2 tablespoons walnut oil
• 2 tablespoons red wine vinegar