Ingredients

Preparation time 20 minutes

1 cup chopped cooked turkey
1 cup coleslaw mix or shredded green cabbage
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped water chestnuts
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon ground ginger
25 to 30 Belgian endive leaves (4 medium heads)

Directions

Toss together turkey, coleslaw mix, red pepper and water chestnuts in medium bowl. Whisk together vinegar, sugar, oil, soy sauce, salt and ginger in small bowl. Pour vinegar mixture over turkey mixture and stir to combine. (Turkey mixture may be prepared up to 4 hours before serving.)

Spoon about 1 tablespoon turkey mixture onto each endive leaf. Cover and refrigerate until ready to serve. Makes 25 to 30 appetizers or snacks.