BANG BANG LEFTOVER SALAD
With zesty flavours this Bang Bang leftover salad makes a hearty meal with a zing, whilst helping to minimise food waste. It is also adaptable and can be served as a hot noodle dish if preferred.
For those who love to cook, Boxing Day is when the real Christmas feast begins! With the stress of the big day itself over, and generally a lot of leftover food to use up, the day after Christmas is when you can really begin to get creative with what's left.
Prepared for us by @theculinarybee Annie Mae Herring.
SERVES:
4
PREP TIME:
15 minutes
COOKING TIME:
15 minutes
INGREDIENTS:
For the salad
500g leftover chicken or turkey
2 carrots, julienned
1 cucumber, julienned
4 pak choi, finely chopped
3 spring onions, shredded
¼ red cabbage, shredded thinly
300g rice noodles
60g sugar snap peas
Fresh red chillis to garnish
Limes to garnish
For the zesty satay sauce
80g crunchy peanut butter
2 tbsp sesame oil
1 tbsp dark soy sauce
1 tbsp runny honey
1 tbsp rice wine vinegar
Juice & zest of 1 lime
½ tsp grated ginger
½ tsp grated garlic
Salt and black pepper to taste
METHOD:
1 - Add all the ingredients for the sauce into a food processor, and blend whilst adding 2-3 tbsp ice cold water in to loosen the sauce. Pour this into a ramekin and check for seasoning.
2 - Mix the salad ingredients into a large serving bowl and gently shred your leftover chicken / turkey.
3 - Stir through the zesty bang bang sauce and toss together.
4 - Garnish with red chilli and fresh limes.
5 - This dish can also be enjoyed hot, add all the ingredients (except the dressing) into a very hot oiled wok and stir for 2 minutes. Pour the bang bang dressing over and enjoy.