What's on the menu for everyone today??
Not sure what we'll have. Maybe another repeat of the Hoisin Dressing from yesterday - so tasty.
Tried to find the link for this salad online, but couldn't find, so here it is.
Turkey Salad with Hoisin Dressing (leftovers)
If your Thanksgiving table is anything like mine, it’s loaded with creamy, rich, comforting dishes. Not that there’s anything wrong with that! But that’s why I came up with a crunchy, fresh salad to use up some leftover turkey the next day. It cancels out that third helping of mashed potatoes
Made this 11/29/14 - very good. used broccoli slaw. Next time up the amount of chili-garlic sauce, needs more heat.
2 Tbs hoisin sauce
2 Tbs rice wine vinegar
3 tsp low-sodium soy sauce
2 tsp sesame oil
1/4 tsp grated garlic (about 1 small clove)
1/4 tsp grated ginger
1/4 tsp chili-garlic sauce (optional)
3/4 lb leftover turkey, shredded
1 red bell pepper, thinly sliced
One 8-ounce can sliced water chestnuts, drained
4 scallions, sliced on the diagonal in 1-inch pieces
1/2 small head Napa cabbage, shredded (about 6 cups)
1. Stir together the hoisin, vinegar, soy sauce, sesame oil, garlic, ginger and garlic-chili sauce.
2. Add the turkey, pepper, water chestnuts, scallions and cabbage. Toss the vegetables with the dressing until coated.
3. Tip: Replace the cabbage with a bag of baby greens or pre-shredded coleslaw mix. Toss in other vegetables on-hand, like carrots or broccoli, to bulk up the salad.
Source
Source: Cooking.com, 11/29/14
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P.S. O.K., we're splurging one more day and then.....healthy!
L/O Turkey-Cranberry Monte Cristo Sandwiches
Not sure what we'll have. Maybe another repeat of the Hoisin Dressing from yesterday - so tasty.
Tried to find the link for this salad online, but couldn't find, so here it is.
Turkey Salad with Hoisin Dressing (leftovers)
If your Thanksgiving table is anything like mine, it’s loaded with creamy, rich, comforting dishes. Not that there’s anything wrong with that! But that’s why I came up with a crunchy, fresh salad to use up some leftover turkey the next day. It cancels out that third helping of mashed potatoes
Made this 11/29/14 - very good. used broccoli slaw. Next time up the amount of chili-garlic sauce, needs more heat.
2 Tbs hoisin sauce
2 Tbs rice wine vinegar
3 tsp low-sodium soy sauce
2 tsp sesame oil
1/4 tsp grated garlic (about 1 small clove)
1/4 tsp grated ginger
1/4 tsp chili-garlic sauce (optional)
3/4 lb leftover turkey, shredded
1 red bell pepper, thinly sliced
One 8-ounce can sliced water chestnuts, drained
4 scallions, sliced on the diagonal in 1-inch pieces
1/2 small head Napa cabbage, shredded (about 6 cups)
1. Stir together the hoisin, vinegar, soy sauce, sesame oil, garlic, ginger and garlic-chili sauce.
2. Add the turkey, pepper, water chestnuts, scallions and cabbage. Toss the vegetables with the dressing until coated.
3. Tip: Replace the cabbage with a bag of baby greens or pre-shredded coleslaw mix. Toss in other vegetables on-hand, like carrots or broccoli, to bulk up the salad.
Source
Source: Cooking.com, 11/29/14
---------------
P.S. O.K., we're splurging one more day and then.....healthy!
L/O Turkey-Cranberry Monte Cristo Sandwiches
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com