Those of you who have spent some time here (thank you!) know that I am prone to making recipes just because I love their names. (Case in point: this is really just a cake, but don’t you just want to make it immediately?) I’m not sure what ‘bang bang’ means in this case; it’s not that I actually want to off the turkey. (Except maybe I do. Enough already.)
I’m a (big) fan of the turkey sandwich, on homemade buttered bread with cranberry sauce, but by this time in the program any turkey I have lingering in my fridge or freezer I’d rather not resemble the original meal, thank you. Also, I’m about ready for a break from bread and cheese, and maybe a big, crunchy salad – so long as it’s one with personality, and dousing it in peanut sauce with a bit of a chili kick instead of dressing can’t hurt.
I didn’t stray much from the original, but this salad would take on other veggies well – peas, carrots, radishes – and I doubt anyone would notice if you made bang bang chicken.
Bang Bang Turkey
Adapted from Nigella via the New York Times.
Bang Bang sauce:
3 Tbsp. peanut butter
1-2 Tbsp. chili-garlic sauce
1 Tbsp. brown sugar or honey
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
1-2 tsp. sesame oil
1/2 head iceberg lettuce, chopped or shredded
1/2 cucumber, chopped
2 cups shredded leftover turkey
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (optional)
1-2 green onions, chopped
To make the sauce, shake all the ingredients up with a couple tablespoons of water until well combined and smooth.
Pile the chopped lettuce on a platter and top with cucumber, turkey, cilantro, mint and green onions. Drizzle with sauce, saving some to pass around at the table.