Bang Bang Turkey

Written by Julie Van Rosendaal; Photo: Courtesy of Julie Van Rosendaal

For those of you who know a little bit about me, I am prone to making recipes just because I love their names. I’m not sure what ‘Bang Bang’ means in this case; it’s not that I actually want to off the turkey. (Except maybe I do. Enough already.)

Bang Bang Turkey

Adapted from Nigella Lawson via the The New York Times.

Bang Bang sauce

3 Tbsp. peanut butter

1 to 2 Tbsp. chili-garlic sauce

1 Tbsp. brown sugar or honey

1 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 to 2 tsp. sesame oil

Salad

½ head iceberg lettuce, chopped or shredded

½ cucumber, chopped

2 cups shredded leftover turkey

½ cup chopped fresh cilantro

½ cup chopped fresh mint (optional)

1 to 2 green onions, chopped

To make the sauce, shake all the ingredients up with a couple tablespoons of water until well combined and smooth.

Pile the chopped lettuce on a platter and top with cucumber, turkey, cilantro, mint and green onions. Drizzle with sauce, saving some to pass around at the table.

Serves 4.

Julie is a food editor for ParentsCanada, a best-selling cookbook author, food writer, cooking instructor, and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio. For more information, visit dinnerwithjulie.com. And be sure to check out her and Elizabeth Chorney-Booth’s website, rollingspoon.com, or on Twitter, @RollingSpoon, exploring their mutual love of music and food.