Asian Style Leftover Turkey Salad

• 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
• 13 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.

soy sauce, rice vinegar, brown sugar, sesame oil, garlic sauce, peanut oil, ginger freshly, garlic, chicken broth, tahini, sesame seeds, cabbage, carrots, radishes, scallions, turkey

Taken from recipeland.com/recipe/v/asian-style-leftover-turkey-sal-51424 (may not work)