Bang Bang Turkey

Here, Thanksgiving leftovers head East. This fast-assembled salad is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well.

Ingredients

For the 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

For assembly:

• 6 cups finely shredded iceberg lettuce
• ½ cup chopped fresh cilantro leaves
• ½ cup chopped fresh mint leaves
• 3 cups cold shredded turkey
• 1 scallion, halved crosswise and julienned
• 1 small cucumber, peeled, seeded and julienned

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    363 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 28 grams protein; 75 milligrams cholesterol; 354 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

Prepare sauce:

1. 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.

For assembly:

1. Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. Drizzle 4 to 5 tablespoons of Bang Bang sauce on top.
2. 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.

15 minutes