As the night before thanksgiving, most of us are busy revisiting recipes and baking pies behind the stoves. I am already planning how I would utilized the left over of the roast turkey for the long weekend ahead.
This year I will add extra zests from the left over turkey meat into a Vietnamese salad that my friend Dao Spencer serves me when I pay her visit for lunch. I toss some Pomelo since it is available this time of the year.
2 tablespoons plus 1 teaspoon Asian fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chile with seeds or jalapeno, minced
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
4 cups finely shredded green cabbage (from 1/2 head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded Turkey meat
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted roasted peanuts
In a small bowl, combine fish sauce, lime juice, vinegar, water, chile and garlic and stir until dissolved. Let the dressing stand for 5 minutes.
Fry shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes.
Drain the shallots on paper towels, reserve the oil for another use.
Sprinkle the shallots with salt and let cool.
In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded Turkey meat
Add the olive oil and the dressing and toss.
Sprinkle with the peanuts and fried shallots and serve the salad with lime wedges.