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 consitency 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.
 PER 100G (RAW)PER 380ML TUB
ENERGY1055.3kj4115.6kj
PROTEIN8.3g32.2g
FAT TOTAL17.3g67.5g
- SATURATED3g11.7g
CARBS15g58.6g
- SUGARS13.7g53.6g
SODIUM856.4mg3339.8mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Shredded leftover turkey.

Not suitable for freezing. 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 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.