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31. Bang bang sauce for leftover turkey

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Nigella Lawson’s idea of using the leftover turkey, shredded, in an Asian salad is a good one for waking up jaded post-feasting appetites. This sauce is so delicious. It's not hard to make but the ingredients - chilli bean sauce and Chinese black vinegar along with more prosaic peanut butter and soy sauce - aren't all that easy to find. We just whiz them all together, making sure there's a good balance of nuttiness, tang, sweetness, and heat, thin it to a thick dressing consistency and dish it up.
Peanut butter, chilli bean sauce, sugar, soy sauce, Chinese black vinegar, water
CONTAINS:
Peanuts, Gluten, Soy.
MAY CONTAIN TRACES OF:
Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 LARGE (380ML TUB)
ENERGY4136.1kj
PROTEIN32.6g
FAT TOTAL67.5g
- SATURATED11.7g
CARBS58.6g
- SUGARS53.6g
SODIUM3341.6mg
Large:
380ml dressing, enough to dress a couple of salads
Shredded leftover turkey, noodles, rice, lettuce, cabbage, cucumber and herbs or whatever salad vegetables  you have to hand.

Fresh product, suitable for freezing. Defrost and stir before use and consume within 7 days.

Take the bang bang sauce out of the fridge half an hour before use to soften.

This is a very loose, adaptable salad - use whatever salad vegetables you have to hand.

Ideally, you'd have some cucumber, shredded lettuce or cabbage, spring onions and sprigs of coriander, but really, it's whatever has survived the Christmas onslaught at the bottom of the salad drawer. Shred your turkey and toss through with some bang bang sauce. Toss the prepared salad veg with a bit more of the sauce, strew it with artful abandon on a platter and arrange the dressed turkey on top. Some noodles or rice as a base will make the dish go further or dish it up, as is, as a light, satisfying lunch or supper on its own.