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Asian Style Leftover Turkey Salad

 
Asian Style Leftover Turkey Salad
844

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.

Yield

6

servings

Prep

15

min

Cook

10

min

Ready

25

min

 

Ingredients

For the dressing:
2 tablespoons soy sauce, sodium reduced
3 ½ tablespoons rice vinegar
1 ½ tablespoons brown sugar
1 ¼ teaspoons sesame oil
2 teaspoons chili garlic sauce
or to taste
*
2 ½ tablespoons peanut oil
or canola oil, or other vegetable oil
1 tablespoon ginger
freshly minced
3 cloves garlic
minced or finely chopped
¾ cup chicken broth, low salt
or vegetable broth
1 tablespoon tahini (sesame paste)
For the salad:
2 ½ tablespoons sesame seeds
8 cups napa (Chinese) cabbage
shredded, 1 small head
1 ½ cups carrots
grated, 2 to 3 medium
1 cup radishes
sliced, about 5 radishes
cup scallions, spring or green onions
freshly chopped, or up to 1/2 cup
3 ½ cups turkey
cooked and shredded
*

Directions

For the dressing:

Get together all the spices and condiments.

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.

Mix together soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a small bowl or measuring cup, stir to well combined.

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.

Ger the vegetables prepared.
Shred the leftover turkey or chicken breast.

Whisk dressing again and drizzle over the salad, toss to evenly coat. Sprinkle the sesame seeds on top. Serve.

Whisk dressing again and drizzle over the salad, toss to evenly coat.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

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.

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 15360% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 255mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 101% Vitamin C 17%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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