#Festive Leftovers Ideas: Bang Bang turkey salad

Bang bang turkey salad PICTURE: Michael Kraus/The New York Times

Bang bang turkey salad PICTURE: Michael Kraus/The New York Times

Published Dec 27, 2017

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— 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. 

Ingredients

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

Method

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

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