Asian Style Leftover Turkey Salad

Ingredients

• 2 tablespoons soy sauce
• sodium reduced
• 3 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons brown sugar
• 1 1/4 teaspoons sesame oil
• 2 teaspoons chili garlic sauce or to taste
• 2 1/2 tablespoons peanut oil or canola oil
• or other vegetable oil
• 1 tablespoon ginger freshly minced
• 3 cloves garlic minced or finely chopped
• 3/4 cup chicken broth
• low salt or vegetable broth
• 1 tablespoon tahini (sesame paste)
• 2 1/2 tablespoons sesame seeds
• 8 cups napa (Chinese) cabbage shredded
• 1 small head
• 1 1/2 cups carrots grated
• 2 to 3 medium
• 1 cup radishes sliced
• about 5 radishes
• 13 cup scallions
• spring or green onions freshly chopped
• or up to 1/2 cup
• 3 1/2 cups turkey cooked and shredded

Instructions

1. For the dressing:
2. Mix together soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a small bowl or measuring cup, stir to well combined.
3. Add canola oil in a small saucepan and heat over medium-high heat.
4. Add ginger and garlic; cook, stirring, until fragrant, about 2 minutes.
5. Stir in the soy sauce mixture to the pan, bring to a simmer.
6. Stir in tahini and broth, cook until liquid is reduced slightly, about 4 minutes.
7. Let cool.
8. For the salad:
9. Heat a small dry skillet over medium-low heat.
10. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
11. Remove from heat and transfer to a small plate to cool.
12. Mix together cabbage, carrots, radishes, scallions and turkey (or chicken) in a large shallow bowl.
13. Whisk dressing again and drizzle over the salad, toss to evenly coat.
14. Sprinkle the sesame seeds on top.
15. Serve.