Bang Bang Turkey

By Nigella Lawson

Updated November 20, 2023

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(756)
Comments
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This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well.

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Ingredients

Yield:4 servings

FOR THE BANG BANG SAUCE

  • 2 tablespoons peanut oil

  • 2 teaspoons sesame oil

  • 3 tablespoons smooth peanut butter

  • 2 tablespoons Chinese chile-bean sauce

  • 1 tablespoon superfine sugar

  • 1 tablespoon soy sauce

  • 1 ½ tablespoons Chinese black vinegar

FOR ASSEMBLY

  • 6 cups finely shredded lettuce

  • ½ cup chopped fresh cilantro leaves

  • ½ cup chopped fresh mint leaves

  • 3 cups cold shredded turkey

  • 1 scallion, halved crosswise and julienned

  • 1 small cucumber, peeled, seeded and julienned

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 76 milligrams cholesterol; 343 calories; 9 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 3 grams fiber; 350 milligrams sodium; 28 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. PREPARE SAUCE:

    1. Step 1

      In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until smooth. Cover and refrigerate until needed, up to two weeks.

  2. FOR ASSEMBLY:

    1. Step 2

      Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. Drizzle 4 to 5 tablespoons of Bang Bang sauce on top.

    2. Step 3

      In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce, and toss until well coated. Arrange turkey strips in a rough line down center of salad. Top turkey with scallions and cucumber. Drizzle with more sauce, or place sauce in a bowl to pass at table.

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Ratings

4 out of 5
756 user ratings
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Comments

kitchenonfire

I also replaced the Chinese black vinegar with 1 part balsamic, I part rice wine vinegar, and 3 parts wanter and I added some cayenne and some chili sambal as well. Definitely double the sauce!

Kathy

Made it with rotisserie chicken on a hot night. I would double the sauce next time. The family loved it!

Christine

Can't find the sauce ingredients? Try a good quality Peanut Sauce. I tried to buy Chinese Black Vinegar at the Asian Market today and they directed me to Worchestershire Sauce...

Brendan Hasenstab

Hate to tell other people what to do, but to get the amazing quality of this recipe, you must do some shopping at an Asian market: you need a jar of doubainjiang (or as the bottle in our fridge calls it Toban Djan) and a quality bottle of Chinkiang vinegar. That’s the black one, and if you see a bottle of Gold Plum brand, grab it. (It is delicious!) With those two ingredients, it will soar!

fallonc

Great way to use leftover turkey! Mixed the peanut sauce (subbed miso + chili crisp for bean paste; subbed rice wine vinegar for black vinegar) with warm turkey. Added baby kale. Let that wilt for a second. Served with instant noodles with butter and green onion + cucumber salad.

Bonnie

Double the bang bang sauce!

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