Bang bang turkey salad PICTURE: Michael Kraus/The New York Times
— Serves 4)

Here, turkey leftovers head East. This fast-assembled salad is nothing more than shredded turkey under a satay-like sauce of peanut butter, chilli bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well. 


For The Bang Bang Sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons smooth peanut butter
2 tablespoons Chinese chilli-bean sauce
1 tablespoon superfine sugar
1 tablespoon soy sauce
1 1/2 tablespoons Chinese black vinegar

For Assembly
6 cups finely shredded lettuce
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
3 cups cold shredded turkey
1 scallion, halved crosswise and julienned
1 small cucumber, peeled, seeded and julienned

In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until smooth. 
Cover and refrigerate until needed, up to two weeks.
Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. 
Drizzle 4 to 5 tablespoons of Bang Bang sauce on top.
In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce and toss until well coated. 
Arrange turkey strips in a rough line down center of salad. 
Top turkey with scallions and cucumber. 
Drizzle with more sauce, or place sauce in a bowl to pass at table.

The New York Times