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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from Nigella Lawson's Feast Cookbook from the Thanksgiving section. It looks like a really good way to use leftover turkey. Ingredients:
2 red chilies |
1 garlic clove, minced |
2 tablespoons sugar |
3 teaspoons rice vinegar |
1 limes, juice of or 3 tablespoons lime juice |
4 tablespoons fish sauce |
3 tablespoons vegetable oil |
1 red onion, peeled and sliced into half moons |
black pepper |
4 cups cooked turkey, cold from the fridge |
1 1/2 lbs red cabbage, approximately 8 cups when chopped |
8 ounces radishes |
5 tablespoons fresh cilantro, chopped |
Directions:
1. Finely chop the chilies with or without seeds depending on how hot you like it, and drop them in a large bowl.
2. Add garlic, sugar, vinegar, lime juice, fish sauce, and vegetable oil, whisking to combine. Add the red onion and grind some black pepper over.
3. Leave to steep for 15 minutes, making sure everything has combined.
4. Add the shredded turkey and leave to marinate for another 15 minutes.
5. Shred the cabbage and slice the radish, adding them to the bowl, and tossing to coat.
6. Sprinkle with cilantro and serve.
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