Asian Style Leftover Turkey Salad
Slightly sweet and sour. Ginger and garlic Asian dressing was super flavourful. The napa cabbage, carrots, and radishes gave the salad a nice crunch. Definitely will be making it again with my leftover turkey. I'm sure that it works great with chicken as well.
|For the dressing:|
soy sauce, sodium reduced
chili garlic sauce
or to taste
or canola oil, or other vegetable oil
minced or finely chopped
chicken broth, low salt
or vegetable broth
tahini (sesame paste)
|For the salad:|
napa (Chinese) cabbage
shredded, 1 small head
grated, 2 to 3 medium
sliced, about 5 radishes
scallions, spring or green onions
freshly chopped, or up to 1/2 cup
cooked and shredded
For the dressing:
Mix together soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a small bowl or measuring cup, stir to well combined.
Add canola oil in a small saucepan and heat over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, about 2 minutes.
Stir in the soy sauce mixture to the pan, bring to a simmer. Stir in tahini and broth, cook until liquid is reduced slightly, about 4 minutes. Let cool.
For the salad:
Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer to a small plate to cool.
Mix together cabbage, carrots, radishes, scallions and turkey (or chicken) in a large shallow bowl.
Whisk dressing again and drizzle over the salad, toss to evenly coat. Sprinkle the sesame seeds on top. Serve.