Bang Bang Turkey

By Nigella Lawson

Updated Nov. 21, 2023

Bang Bang Turkey
Michael Kraus for The New York Times
Total Time
15 minutes
Rating
4(748)
Comments
Read comments

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.

Featured in: AT MY TABLE; A Feast to Follow the Feast

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Ingredients

Yield:4 servings

    For the Bang Bang Sauce

    • 2tablespoons peanut oil
    • 2teaspoons sesame oil
    • 3tablespoons smooth peanut butter
    • 2tablespoons Chinese chile-bean sauce
    • 1tablespoon superfine sugar
    • 1tablespoon soy sauce
    • 1½tablespoons Chinese black vinegar

    For Assembly

    • 6cups finely shredded lettuce
    • ½cup chopped fresh cilantro leaves
    • ½cup chopped fresh mint leaves
    • 3cups cold shredded turkey
    • 1scallion, halved crosswise and julienned
    • 1small cucumber, peeled, seeded and julienned
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

343 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 28 grams protein; 350 milligrams sodium

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
748 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...

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!

Chris

Vegetarian version! Used Nisha Vora’s technique detailed in the “I can’t believe it’s not chicken” recipe and grated super firm tofu. Used review recommendations to use Napa cabbage rather than lettuce, and ginger, carrots, and bell pepper. Added chopped peanuts for additional crunch. Reduced peanut oil and eliminated the sugar. Couldn’t find the bean chili sauce so subbed garlic chili and miso. Turned out fantastic!

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