New leftovers recipes from old holiday favorites, from Millennium Harvest House Executive Chef, Dedric McGhee.
Asian Turkey Salad (serves 4)
4 cups leftover shredded turkey
4 radishes, sliced
Green beans or snow peas, blanched for 2 minutes
1 medium head Napa cabbage, shredded
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small head broccoli, florets only
1 cup cashews, peanuts OR pecans, toasted
1/2 cup shredded carrots
Cilantro for garnish
Fresh lime wedges for garnish
Any additional leftover vegetables
1/2 cup soy sauce
1/4 cup sesame oil
2 tbsp sesame seeds, toasted
1/4 cup rice wine vinegar
2 tbsp honey
1 tsp red chili flakes (optional)
Prepare all vegetables, shred turkey by hand, blanch and cool all vegetables. Toss all salad ingredients except cilantro and lime wedges in a large bowl.
Whisk together all dressing ingredients, pour over salad mix and gently toss.
Top with lime wedges and fresh cilantro.