Cranberries add sweetness to this colourful slaw - the perfect base for juicy turkey.


  • Olive oil spray
  • 550g turkey tenderloins
  • 225g Coleslaw
  • 75g (1/2 cup) dried cranberries, coarsely chopped
  • 125ml (1/2 cup) bought ranch dressing (see note)
  • 2 tablespoons water


  1. Preheat a chargrill on medium-high. Spray with oil. Season the turkey with salt and pepper. Cook for 5 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest.
  2. Combine the coleslaw and dried cranberries in a large bowl.
  3. Whisk the dressing and water in a small bowl until smooth.Thickly slice the turkey diagonally. Divide the coleslaw among serving dishes. Top with the turkey and drizzle over the dressing.