Bang Bang Turkey Coleslaw

A great way to use some of that left over turkey and is great for the boxing day buffet.
2 carrots, cut into very thin strips
1/2 white cabbage, cored and shredded
1/2 cucumber, skinned and peeled into strip
200g beansprouts
Good handful of fresh coriander and fresh mint, shopped
50g roasted peanuts, chopped
500-600g cooked turkey, cut into chunks

For the dressing:
4 tbsp toasted sesame oil
1 small onion, sliced
1 garlic clove, crushed
1 large piece fresh ginger, grated
6 tbsp sweet chilli sauce
4 tbsp peanut butter
1 tsp Thai fish sauce (nam pla)
150ml rice wine vinegar




1) Making the dressing. Heat 1 tablespoon seasame oil in a frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Stir in th egarlic and ginger and cook for 2 minutes. Add the chilli sauce, remove from the heat and stir in the peanut butter, fish sauce, vinegar and remiaing oil. Season to taste, then set aside to cool.

2) In a large bowl, toss together the carrots, cabbage, cuecumber, beansprouts, coriander, minit and peanuts. In another bowl, mix the turkey and dressing together, then add to the coleslaw and toss well.

Approx serving:
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