Turkey Salad with Mango and Honey Dressing
About this Recipe
What are the holidays without a turkey dinner? This cold turkey salad with mango and honey dressing makes a great addition to the holiday rotation and is a creative way to use up all those leftovers you’re sure to have in the fridge. Made with an Asian-style dressing, and ready in just 20 minutes, this recipe is simple and delicious. Plus, it’s gluten-free and provides a nutrient boost with protein and B vitamins from the turkey, as well as vitamin C from the fresh mango.
2 Tbsp. seasoned rice vinegar
1 Tbsp. caster sugar
1 clove garlic, crushed
1 small red chili pepper, seeds removed, finely chopped
2 cups leftover turkey, thinly sliced
1 cup baby spinach
2 cups mixed Asian herbs (such as coriander, mint, Thai basil)
1 large ripe mango, peeled and sliced
Sprinkle black sesame seeds
5 Tbsp. honey
¼ cup rice vinegar
100 mL peanut oil
2 tsp. sesame oil
Step by Step Instructions
Mix the rice vinegar, sugar, garlic, and chilies, and stir until the sugar has dissolved. Pour over the sliced turkey and set aside.
Place a pile of spinach on each plate and top with a handful of herbs, followed by the turkey. Top with mango slices and a sprinkle of black sesame seeds, and drizzle with the dressing.
To make the dressing, put the honey and vinegar in a food processor and process to combine. With the motor running, slowly add the peanut oil and sesame oil until a thick-ish dressing forms.