Bang Bang Turkey

Day 2 of Thanksgiving Leftovers. Time for another light antidote to the Thanksgiving feast…a turkey salad…with an asian twist – Nigella Lawson’s Bang Bang Turkey.

It was great!  Light, fresh, and full of flavor! Definitely will become a regular part of our post-Thanksgiving meals from now on!

Bang Bang Turkey

Very slightly adapted from Nigella Lawson

Bang Bang Sauce:

2 tablespoons peanut oil

2 teaspoons sesame oil

3 tablespoons smooth peanut butter

2 tablespoons Chinese chili-bean sauce

1 tablespoon superfine sugar

1 tablespoon soy sauce

1 ½ tablespoons Chinese black vinegar


6 cups finely shredded lettuce

½ cup chopped fresh mint leaves

3 cups cold shredded turkey (locally raised)

1 scallion, halved crosswise and julienned

1 small cucumber, peeled, seeded and julienned


Prepare Sauce:

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 with 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.


Serves 4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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