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.
Yield
6 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | cup |
scallions, spring or green onions
freshly chopped, or up to 1/2 cup |
|
| 3 ½ | cups |
turkey
cooked and shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing: | |||
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 53 | ml |
rice vinegar
|
|
| 23 | ml |
brown sugar
|
|
| 6.3 | ml |
sesame oil
|
|
| 1E+1 | ml |
chili garlic sauce
or to taste |
* |
| 38 | ml |
peanut oil
or canola oil, or other vegetable oil |
|
| 15 | ml |
ginger
freshly minced |
|
| 3 | cloves |
garlic
minced or finely chopped |
|
| 177 | ml |
chicken broth, low salt
or vegetable broth |
|
| 15 | ml |
tahini (sesame paste)
|
|
| For the salad: | |||
| 38 | ml |
sesame seeds
|
|
| 1.9 | l |
napa (Chinese) cabbage
shredded, 1 small head |
|
| 355 | ml |
carrots
grated, 2 to 3 medium |
|
| 237 | ml |
radishes
sliced, about 5 radishes |
|
| 79 | ml |
scallions, spring or green onions
freshly chopped, or up to 1/2 cup |
|
| 828 | ml |
turkey
cooked and shredded |
*
|
Directions
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.
