Chinese Turkey Salad (Aida Mollenkamp) |
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Prep Time: 6 Minutes Cook Time: 0 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Ingredients:
2 tablespoons soy sauce |
2 tablespoons honey |
1 tablespoon rice vinegar |
2 teaspoons freshly grated ginger |
1 tablespoon toasted sesame oil |
2 tablespoons vegetable oil |
4 cups coarsely shredded cooked turkey |
1/2 small head iceberg lettuce, halved lengthwise and thinly shredded (about 4 cups) |
1/2 small head napa cabbage, cored, and thinly shredded (about 4 cups) |
2 cups snow peas, cut into 1-inch pieces on bias |
1 cup mung bean sprouts |
1 medium red bell pepper, stemmed, seeded, and cut into matchsticks |
1/3 cup thinly sliced scallions |
1 medium carrot, peeled, halved lengthwise, and thinly sliced on the bias |
1/2 cup roughly chopped fresh cilantro leaves |
1/2 cup sliced almonds, toasted |
2 tablespoons white sesame seeds, toasted |
Directions:
1. In a large bowl, whisk together soy sauce, honey, vinegar, and ginger until honey is dissolved. Whisking constantly, add oils in a slow stream until completely incorporated. Taste and adjust flavor, as desired.
2. Add turkey, toss to thoroughly coat, and let sit 5 minutes. Add remaining ingredients and toss again to combine. Serve.
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