Leftover Thanksgiving Turkey Thai Crunch Salad

1. 1

   Serves 6 generously or 8 as a side salad.

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   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.

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

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

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

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   Notes:

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   - 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.

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   - Works great with the recipe halved too.

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   - Vegetarian/vegan option: Substitute extra firm well drained tofu for the turkey! Just dice it.

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    - Can be prepped up to step 2 a day before. As soon as dressing hits rest of salad ingredients, I would serve immediately.

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    Recipe inspired by Miss Kari Kirkwood.

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