Spicy Asian Peanut Turkey Salad
Knowing what to do with all that Thanksgiving leftover turkey can be exhausting, especially if you were one of the lucky ones who did all or some of the cooking. Let’s face it – spending more time in the kitchen cooking food and cleaning is probably not high on your list of things to-do, but […]
Ingredients
- SUBSTITUTES: chicken breast, white albacore tuna
- 10z (~290g) broccoli slaw (mix of carrots, cabbage, Bok Choy)
- 1/2 red bell pepper, chopped
- 5 tablespoons natural peanut butter with oil
- 4 oz 2% Greek yogurt
- 1 1/2 tablespoons rice vinegar OR apple cider vinegar
- 1 tablespoon minced garlic
- juice from 1/2 lime (or more/less to taste)
- 2 tablespoons sriracha (or more/less to taste)
- 1 tablespoon soy sauce (or more/less to taste)
- 1/3 cup chopped peanuts (optional)
- red pepper flakes
- fresh cilantro (recommended)
- fresh chopped green onion
Instructions
- 1
Mix together the ingredients for the sauce in a small bowl. I recommend adding the lite soy sauce last so you can season it “just right” for your tastebuds. Remember, if you’re using leftover turkey from Thanksgiving, you may get some of the flavor from that too so be careful about over seasoning. Adjust the level of lime, sriracha and soy sauce to your liking. Set aside.
- 2
In a large bowl, toss the turkey, broccoli slaw and bell pepper together. Add the creamy sauce and mix it up using a spatula. Toss in chopped peanuts, and fold in freshly chopped cilantro and green onions if desired.
- 3
Stuff in a whole wheat pita OR enjoy over a bed of chopped lettuce for a low-carbohydrate meal.
Cook it from the original
This recipe comes from fitmencook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fitmencook.com