Step 1Place a skillet over medium-high heat. Add the cumin seeds and toast just until they begin to take on some color and become fragrant, about 1 to 2 minutes. Roughly grind the seeds using a mortar and pestle or spice grinder, or in a mixing bowl using the bottom of a measuring cup.
Step 2In a mixing bowl, whisk in the oil, honey and lime with the cumin seeds until all of the ingredients are emulsified. Whisk in the salt and pepper, then taste and adjust the seasoning and flavoring if desired. This makes a generous three-fourths cup dressing, which will keep, covered and refrigerated, up to 1 week.
Step 1In a large mixing bowl, toss together the turkey, cabbage, vegetables, carrots, apple and green onions. Pour about half of the dressing over the salad and toss to lightly coat. Taste and add additional dressing if desired, and season to taste with salt and pepper. Toss in the blue cheese crumbles, as well as the cilantro and nuts if using. Serve immediately.