You are here

Spicy Chopped Napa Pastrami-Cheese Salad

Jarlsberg's picture
Recipe courtesy of Jarlsberg
For salad
  Red radishes 1 Bunch (100 gm), thinly sliced
  Napa cabbage 3 Cup (48 tbs), sliced crosswise, then chopped
  Romaine lettuce head 1 Small, sliced crosswise and chopped
  Jarlsberg cheese/Jarlsberg lite 2 Cup (32 tbs), diced
  Thinly sliced lean turkey pastrami/Smoked turkey cut in strips 8 Ounce, cut into strips (Or Diced)
  Peeled chopped jicama 2 Cup (32 tbs)
  Mangoes 2 , peeled, pitted and coarsely chopped
  Sliced green onions/Scallions, green and white parts 3⁄4 Cup (12 tbs), sliced
For dressing
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Orange blossom honey 2 Tablespoon (Or To Taste)
  Balsamic honey vinegar 1 Tablespoon (Honey Ridge)
  Seeded minced jalapeno pepper 2 Tablespoon
  Minced garlic 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs) (Good Quality)

Soak radishes, cabbage and Romaine in very cold water in refrigerator, 1 hour to crisp. Spin dry or drain in colander and dry on paper towels. In large bowl, gently toss all ingredients. Refrigerate until ready to serve and toss with dressing.

Dressing Directions
Whisk together first 5 ingredients. Add olive oil while whisking to thicken. Season to taste with coarse salt and freshly ground black pepper. Dressing can be made a day ahead, placed in screw top jar and refrigerate. Shake well before serving

For more information on Jarlsberg or to find out where you can purchase the product, visit

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (2 votes)