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

Assembly:

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

Directions

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.

Assembly:

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.

Enjoy!

Serves 4.