You’ve got the bird and the potatoes. You downloaded a new pumpkin pie recipe and told everyone to arrive by 4.
You’re ready for Thanksgiving, yes?
What about the days following where even the mere mention of the word “turkey” will ruin the appetite of everyone within earshot?
That’s where this salad comes in. Instead of adding your leftover turkey to a carb-heavy pasta dish or eating turkey sandwiches until you can no longer take it, here is a healthy, lightened-up salad complete with honey, fresh ginger and pecans.
Download a printable version here or check out the full recipe below.
Leftover Festive Turkey Salad
- 2 cups brown rice (not instant) or quinoa, cooked and chilled
- 3 cups diced leftover turkey, chopped
- 1/2 cup green onions, sliced
- 1 cup celery, diced
- 1/2 head red cabbage, finely chopped
- 1/2 cup pecans or nuts of choice, finely chopped
- 1/4 cup parsley or cilantro, finely chopped
- 3 T olive oil
- 2 T rice vinegar
- 2 T soy sauce
- 1 T fresh-squeezed lime or lemon juice
- 1 T agave or honey
- 1/2 T finely grated fresh ginger
- 1/2 tsp. sesame oil
- Freshly ground black pepper, to taste
- pinch cayenne pepper or dash of hot sauce
- At least 2 hours before you want to serve salad, cook brown rice and cool in refrigerator.
- Put dressing ingredients in small jar or container with a tight-fitting lid. Shake well to combine. Set aside.
- Combine turkey, green onion, celery, red cabbage, pecans, and parsley or cilantro in large mixing bowl. Add brown rice and gently stir to combine ingredients. Pour over about 3/4 of the dressing and mix until salad is well coated with dressing. (Save extra for serving.)
- Serve immediately. The salad will keep in the refrigerator for a few hours or overnight.