Chinese Napa Cabbage Salad with Turkey

November 18, 2013 · by · in Chickens, Food Notes, Game Birds, Guest Posts, Recipes, Turkey, Uncategorized

Looking for a unique use for your turkey leftovers? Try this fantastic recipe contributed by Leslie Lawson of Kirksville, Missouri:

When I create dishes, they are never usually dishes where there are exact measurements. Therefore, feel free to alter the recipe to your own personal taste, or according to what you have to use in place of certain ingredients. Don’t be afraid to just throw what you have together and go with it.

Ingredients for the salad:
One head of Napa cabbage
Chunked leftover turkey (this recipe is great with ham or chicken too!)
A handful of rice noodles or dry ramen noodles
A little chicken broth, vegetable broth, or water for softening the rice noodles
1-2 teaspoons Sesame seeds
Fresh chopped scallions (use the green part too)

Ingredients for dressing:
Around 1/2 cup of rice vinegar
Around 1/3 cup of olive oil
2-3 tbsps of sugar
1-2 tbsps of soy sauce
Several drops of sesame oil if you have it (It’s still delicious without)

First, wash and chop the head of Napa cabbage. Add several chopped scallions. Put some chicken broth, veggie broth, or plain water in a pan and bring to a boil. Once you have reached a full boil, turn it off and add your rice noodles, ensuring that they are completely down into the liquid. Allow them to soften for around five minutes, then drain thoroughly. I usually try to end up with around 1-1.5 cups of softened rice noodles to add to a large salad. (Note: if you use ramen noodles just crunch them up and toss them in without cooking. They will soften up a bit and are nice when they are crunchy as well.) At this point you can prepare the dressing and toss the cabbage and scallions with the dressing until it’s covered evenly. To prepare the dressing, just add all the ingredients together and whisk them until well combined, then pour over and toss the cabbage and scallions with it. Next, add the turkey, the sesame seeds, and the drained rice noodles and toss everything together. Serve the salad right away, or you can prepare it ahead of time, as it is still great the next day.