Vietnamese Turkey Salad

When you cook a 21 lb turkey plus all the trimmings for 3 adults there are bound to be leftovers. In fact, boundless leftovers is a fairly apt description...

We always cook a really large bird because I love turkey and I love dreaming up new things to do with the leftovers. Here's a new post-holiday staple that is modified from Nigella Lawson's Feast cookbook. Basically, it's a coleslaw with a nam pla prik type dressing. Nam pla prik is a ubiquitous mix of fish sauce, lime and chilli that is found in Vietnam and Thailand.

What you'll need:

• 3 Tbs rice vinegar
• juice of 1 lime
• 4 Tbs Fish Sauce (Squid brand is the best, but any will do)
• 3 Tbs Sesame Oil
• 1 clove garlic
• 2 tsp grated palm sugar or brown sugar
• 2 red birdseye chillis 
• Cilantro - about 1/3 bunch, chopped
• 3 Spring Onions (green onions)
• Half a small Red Cabbage
• 4-5 Red Radishes
• 4-5 cups chopped turkey meat - white meat is perfect here because it will drink up the dressing!

 Crush or mince the garlic and add it to the finely chopped red chillis. Add the lime juice, sugar, fish sauce, vinegar, oil and mix together. Now chop up your spring onions and add them, along with the turkey. At this point you can put it in the fridge until you're almost ready to serve. When you're good to go, shred the cabbage as finely as you can, cut the radishes into rounds and add them to the turkey mixture, along with the cilantro. Toss really well and serve! My husband loves this dish and can't get enough of it.