Leftover Thanksgiving Turkey Thai Crunch Salad

• FOR THE SALAD:
• 3 cups Leftover Cooked, Shredded Turkey OR 1 Boneless, Skinless Turkey Breast, Cooked And Shredded
• 1 bag 10oz Bag, Shredded Green Cabbage
• 1 bag 6oz Bag, Organic Baby Spinach
• 1 container 8oz Size, Shelled, Ready-to-eat Edamame
• 1 container .75oz Size, Fresh Cilantro Leaves, Coarsely Chopped
• 1 Tablespoon Fresh Chives, Cut Into 1/2" Pieces (can Use Green Onions, Just Slice Thin)
• 1 cup Grated Or Shredded Carrots
• 1 cup Chopped Peanuts Plus More For Garnish (I Used 50% Less Salt Peanuts So I Could Sort Of Control Amount Of Salt I'm Adding)
• FOR THE DRESSING:
• 1 cup Sweet Chili Sauce (I Get Mine From Trader Joe's)
• 1/2 cups Rice Vinegar
• 1/2 cups Canned Coconut Milk
• 4 Tablespoons Brown Sugar
• 4 whole Garlic Cloves, Minced Fine
• 3 Tablespoons Creamy Peanut Butter
• 2 teaspoons Freshly Grated Ginger
• 1 Tablespoon Soy Sauce
• 2 whole Limes, Juice Of

1. Serves 6 generously or 8 as a side salad.
2. 1. Make the dressing first: In a non reactive saucepan, combine your chili sauce, vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, and soy sauce. Gently heat over medium until it comes to a boil. Once it boils, turn down heat and simmer until thickened- about 5-8 minutes. Take off heat and add lime juice. Allow to cool 10 minutes before proceeding to next step.
3. 2. In a large bowl combine shredded turkey and 1/3 cup of your dressing. Toss well.
4. 3. Next, into the same bowl as the turkey, add your green cabbage, spinach, edamame, cilantro, chives, carrots, and peanuts. Toss well.
5. 4. Drizzle with more dressing, just enough to coat. Then plate up and garnish with extra chopped peanuts!
6. Notes:
7. - Of course you can do this with chicken! Just substitute chicken breasts for the turkey. You'll want enough to make 3 cups of shredded meat, or about 3 breasts.
8. - Works great with the recipe halved too.
9. - Vegetarian/vegan option: Substitute extra firm well drained tofu for the turkey! Just dice it.
10. - Can be prepped up to step 2 a day before. As soon as dressing hits rest of salad ingredients, I would serve immediately.
11. Recipe inspired by Miss Kari Kirkwood.

salad, turkey breast, spinach, cilantro, fresh chives, carrots, peanuts, dressing, sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, freshly grated ginger, soy sauce, whole limes

Taken from tastykitchen.com/recipes/salads/leftover-thanksgiving-turkey-thai-crunch-salad/ (may not work)