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
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.