Leftover Thanksgiving Turkey Thai Crunch Salad

Serves 6 generously or 8 as a side salad.

1. Make the dressing first: In a non reactive saucepan, combine your chili sauce, vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, and soy sauce. Gently heat over medium until it comes to a boil. Once it boils, turn down heat and simmer until thickened- about 5-8 minutes. Take off heat and add lime juice. Allow to cool 10 minutes before proceeding to next step.

2. In a large bowl combine shredded turkey and 1/3 cup of your dressing. Toss well.

3. Next, into the same bowl as the turkey, add your green cabbage, spinach, edamame, cilantro, chives, carrots, and peanuts. Toss well.

4. Drizzle with more dressing, just enough to coat. Then plate up and garnish with extra chopped peanuts!

Notes:
– Of course you can do this with chicken! Just substitute chicken breasts for the turkey. You’ll want enough to make 3 cups of shredded meat, or about 3 breasts.
– Works great with the recipe halved too.
– Vegetarian/vegan option: Substitute extra firm well drained tofu for the turkey! Just dice it.
– Can be prepped up to step 2 a day before. As soon as dressing hits rest of salad ingredients, I would serve immediately.

Recipe inspired by Miss Kari Kirkwood.