Leftover turkey, Asian style
As holiday feasts come and go, I hear more and more it's the leftovers people look forward to, almost as much as the original meal.
Leftover turkey in particular, is one of the most versatile ingredients to have in the fridge.
Hot turkey sandwiches with leftover gravy over top is just one holiday favourite. Another is the turkey soup made from the carcass and odd bits, giving a great chance to also use up a myriad of leftover veggies.
This main-course salad is a nice change of pace from the rich holiday dishes that are the norm this time of year.
ASIAN TURKEY SALAD
1 cup (250 ml) thinly sliced green onions
4 Tbsp. (50 ml) Canola or sunflower oil
3 Tbsp. (45 ml) soy sauce
2 Tbsp. (25 ml) minced fresh ginger
1 Tbsp. (15 ml) Chinese black vinegar or sherry vinegar
2 tsp. (10 ml) chili paste
1 tsp. (5 ml) honey or brown sugar
4 cups (1l) of diced leftover turkey
1 cup (250 ml) of shredded or julienned carrot
2 mini cucumbers, sliced
8 oz. (250 g) rice noodles, cooked according to package directions, drained and rinsed
¼ cup (50 ml) chopped cilantro
Make dressing by combining green onion, oil, soy sauce, ginger, vinegar chili paste and honey. Stir to combine and set aside.
In medium bowl, combine turkey, carrot, cucumbers, noodles and cilantro.
Add dressing and toss well. Transfer to salad bowl. Garnish with sesame seeds and serve.