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Asian Style Leftover Turkey Salad

Asian Style Leftover Turkey Salad

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Submitted by happyzhangbo

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 3E+1
TABLESPOONS ML SOY SAUCE, SODIUM REDUCED
3 ½ 53
TABLESPOONS ML RICE VINEGAR
1 ½ 23
TABLESPOONS ML BROWN SUGAR
1 ¼ 6.3
TEASPOONS ML SESAME OIL
2 1E+1
TEASPOONS ML CHILI GARLIC SAUCE
or to taste *
2 ½ 38
TABLESPOONS ML PEANUT OIL
or canola oil, or other vegetable oil
1 15
TABLESPOON ML GINGER
freshly minced
3 3
CLOVES CLOVES GARLIC
minced or finely chopped
¾ 177
CUP ML CHICKEN BROTH, LOW SALT
or vegetable broth
1 15
TABLESPOON ML TAHINI (SESAME PASTE)
For the salad
2 ½ 38
TABLESPOONS ML SESAME SEEDS
8 1.9
CUPS L NAPA (CHINESE) CABBAGE
shredded, 1 small head
1 ½ 355
CUPS ML CARROTS
grated, 2 to 3 medium
1 237
CUP ML RADISHES
sliced, about 5 radishes
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
freshly chopped, or up to 1/2 cup
3 ½ 828
CUPS ML 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 Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 153 60% 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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