Bang Bang Turkey

• 2 tablespoons peanut oil
• 2 teaspoons sesame oil
• 3 tablespoons smooth peanut butter
• 2 tablespoons Chinese chili-bean sauce
• 1 tablespoon superfine sugar
• 1 tablespoon soy sauce
• 1 1/2 tablespoons Chinese black vinegar
• 6 cups finely shredded iceberg lettuce
• 1/2 cup chopped fresh cilantro leaves
• 1/2 cup chopped fresh mint leaves
• 3 cups cold shredded turkey
• 1 scallion, halved crosswise and julienned
• 1 small cucumber, peeled, seeded and julienned

1. In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until smooth.
2. Cover and refrigerate until needed, up to two weeks.

peanut oil, sesame oil, smooth peanut butter, chinese chilibean sauce, sugar, soy sauce, chinese black vinegar, cilantro, mint leaves, turkey, scallion, cucumber

Taken from cooking.nytimes.com/recipes/121 (may not work)