Asian Style Leftover Turkey Salad Recipe

Name: Asian Style Leftover Turkey Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce, sodium reduced; 3 1/2 tablespoons rice vinegar; 1 1/2 tablespoons brown sugar; 1 1/4 teaspoons sesame oil; 2 teaspoons chili garlic sauce or to taste; 2 1/2 tablespoons peanut oil or canola oil, or other vegetable oil; 1 tablespoon ginger freshly minced; 3 cloves garlic minced or finely chopped; 3/4 cup chicken broth, low salt or vegetable broth; 1 tablespoon tahini (sesame paste); 2 1/2 tablespoons sesame seeds; 8 cups napa (Chinese) cabbage shredded, 1 small head; 1 1/2 cups carrots grated, 2 to 3 medium; 1 cup radishes sliced, about 5 radishes; ⅓ cup scallions, spring or green onions freshly chopped, or up to 1/2 cup; 3 1/2 cups turkey cooked and shredded

Servings: persons

2 tablespoons soy sauce, sodium reduced
3 1/2 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 1/4 teaspoons sesame oil
2 teaspoons chili garlic sauce or to taste
2 1/2 tablespoons peanut oil or canola oil, or other vegetable oil
1 tablespoon ginger freshly minced
3 cloves garlic minced or finely chopped
3/4 cup chicken broth, low salt or vegetable broth
1 tablespoon tahini (sesame paste)
2 1/2 tablespoons sesame seeds
8 cups napa (Chinese) cabbage shredded, 1 small head
1 1/2 cups carrots grated, 2 to 3 medium
1 cup radishes sliced, about 5 radishes
⅓ cup scallions, spring or green onions freshly chopped, or up to 1/2 cup
3 1/2 cups turkey cooked and shredded

1
For the dressing:
2
Mix together soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a small bowl or measuring cup, stir to well combined.
3
Add canola oil in a small saucepan and heat over medium-high heat.
4
Add ginger and garlic; cook, stirring, until fragrant, about 2 minutes.
5
Stir in the soy sauce mixture to the pan, bring to a simmer.
6
Stir in tahini and broth, cook until liquid is reduced slightly, about 4 minutes.
7
Let cool.
8
For the salad:
9
Heat a small dry skillet over medium-low heat.
10
Add sesame seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
11
Remove from heat and transfer to a small plate to cool.
12
Mix together cabbage, carrots, radishes, scallions and turkey (or chicken) in a large shallow bowl.
13
Whisk dressing again and drizzle over the salad, toss to evenly coat.
14
Sprinkle the sesame seeds on top.
15
Serve.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons soy sauce, sodium reduced, 3 1/2 tablespoons rice vinegar, 1 1/2 tablespoons brown sugar, 1 1/4 teaspoons sesame oil, and more.

Yes, Asian Style Leftover Turkey Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Style Leftover Turkey Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions