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(732)
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.

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.

Ratings

4 out of 5
732 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!

Jan

Made this with store-bought rotisserie chicken, (hot nights , no cooking) and substituted palm sugar for superfine, added garlic and ginger, really good.

Karen

I love this sauce straight up. “Those” pablum favoring family members said “too dark”, “too intense” so I lightened it up with two tablespoons applesauce and juice of half a lime. On the cilantro and lime, what they don’t know won’t hurt them, right? Mention of the applesauce made it kid friendly, lol. Still enough bang for my machiavellian buck.

Liza

Delicious! I added chopped peanuts on top as well as slivered carrot bits for color. Super way to use leftover chicken/turkey/pork tenderloin.

Zapes

Shredded iceberg lettuce; added edamame & chopped noodles. Rotisserie chicken instead of turkey.

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