Asian Turkey Salad with Wassabi Vinaigrette


For the dressing:
Zest and juice of 1 lime
2 tablespoons prepared wasabi
2 tablespoons seasoned rice wine vinegar
4 teaspoons canna oil (Recipe below)
1 tablespoon peanut oil
1 tablespoon low-sodium soy sauce
1 teaspoon agave nectar or honey
1⁄4 teaspoon ground ginger
Freshly ground black pepper, to taste

For the salad:
21⁄2 cups shredded cooked turkey (from 8 ounces turkey breast)
1⁄2 head Napa cabbage, shredded
1⁄2 head romaine lettuce, chopped
2 large carrots, shredded
2 stalks celery, thinly sliced
4 green onions (white and green parts), cut on a diagonal
1 cup julienned snow peas
1⁄2 cup chopped fresh mint leaves
1⁄2 cup chopped fresh cilantro leaves
1⁄2 cup chopped roasted unsalted peanuts


Make the dressing:

  1. Put all the ingredients in a glass jar with a tight fitting lid. Screw the lid on, making sure the seal is tight, and shake vigorously to combine.

Make the salad:

  1. Combine all the ingredients except the peanuts in a large glass bowl. Pour the dressing over the salad and toss well to combine.
  2. Top with the peanuts before serving.

Canna Oil Recipe


6 cups olive oil or canola oil
1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground


In a heavy saucepan (or a double boiler), slowly heat oil on low heat for a few minutes. You should begin to smell the oil’s aroma. Add a little bit of cannabis to the oil and then stir until it is fully coated with oil. Keep adding more cannabis until the entire amount of cannabis is mixed into the oil. Simmer on low heat for 45 minutes, stirring occasionally.

Remove the mixture from the heat and allow it to cool before straining. Press the cannabis against a metal strainer with the back of a spoon to wring all the oil out of it. The oil is best stored in an airtight container in the refrigerator for up to 2 months. Throw the leftover cannabis in the compost.

Thanks goes to The Stoners Cookbook

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