Sunday, November 25, 2012

Peanuty Turkey Salad Lettuce Wraps

Tday leftovers

We're back in Boston tonight, but worry not, Mom sent us home with a boatload of Thanksgiving leftovers (24 lb turkey for the five of us, ahem). Tomorrow night I'll probably make a turkey pot pie or something along those classic leftover lines, but first I wanted something light and crunchy and with flavors I hadn't tasted for a few days. Of course, it totally hit the spot so I ate it all before I took pictures of my plate, so here's the lunch I packed for tomorrow.

I went with peanuts and cilantro and lime, wrapped in lettuce for freshness, and a carrot slaw on the side  for crunch. Plus rice, because between potatoes and sweet potatoes and dinner rolls and sandwich bread I haven't had enough starch this week.

Peanuty Turkey Salad

3ish cups leftover turkey, shredded or diced (I used one giant thigh)
1 green onion, white and green parts, minced
1-2" knob fresh ginger, minced or grated
1 clove garlic, minced
small handful cilantro, chopped
small handful mint, chopped (if you have it)
3 tablespoons peanut butter
1 tablespoon fish sauce
2 tablespoons soy sauce
1-2 tablespoons sriracha (more if you like it spicy)
1 lime

For serving: 
green leaf or Boston lettuce leaves
lime wedges
steamed white rice
carrot slaw

Combine turkey, green onion, minced ginger and garlic, and herbs in a bowl. In a small jar with a lid, mix the peanut butter, fish sauce, soy sauce and sriracha with 2 tablespoons water, then microwave for 30 seconds. Put the lid on the jar and shake, shake, shake it like a polaroid picture. You should end up with about half a cup of sauce; pour it over the turkey. Squeeze the juice of half the lime over the turkey salad and mix with a fork to combine. Taste and adjust seasoning if necessary with more lime juice or more sriracha or soy sauce.

Serve wrapped in lettuce leaves with a squeeze of lime and/or sriracha. I eat the slaw and rice on the side because otherwise I overfill my lettuce leaves and make a giant mess.

Sesame Carrot Slaw

1 lb carrots, julienned (this peeler makes short work of it)
2 green onions, thinly sliced on a strong bias
4 hakurei turnips or 1 daikon radish, julienned
small handful cilantro, chopped
2 tablespoon rice vinegar
splash soy sauce
1 teaspoon sesame oil
1 tablespoon vegetable or other neutral oil
sesame seeds, if you have them, for garnish

Mix all the ingredients together in a bowl and toss to combine. Let stand 20 minutes or so, tossing occasionally. Before serving, taste and adjust seasoning with more rice vinegar or soy sauce as needed.

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