Bang Bang Turkey

This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well. Nigella Lawson

INGREDIENTS

FOR THE BANG BANG SAUCE:
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 ½ tablespoons Chinese black vinegar

FOR ASSEMBLY:
6 cups finely shredded lettuce
½ cup chopped fresh cilantro leaves
½ cup chopped fresh mint leaves
3 cups cold shredded turkey
1 scallion, halved crosswise and julienned
1 small cucumber, peeled, seeded and julienned

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

FOR ASSEMBLY:
Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. Drizzle 4 to 5 tablespoons of Bang Bang sauce on top.

In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce, and toss until well coated. Arrange turkey strips in a rough line down center of salad. Top turkey with scallions and cucumber. Drizzle with more sauce, or place sauce in a bowl to pass at table.