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.


15 minutes

15 minutes


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

Bang Bang Leftover Salad
Bang Bang Leftover Salad

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.