Well, we made it through Thanksgiving weekend here in the states! Among all of the wonderful things the holiday’s bring, food is arguably one of the best. But after a weekend of indulging in second (and third) helpings, it feels that the most appropriate thing to do today is to lighten things up, AND in being conscious about our waste, using leftovers is crucial.
The Smile To-Go (a favorite lunch spot here in the Studio) shared a recipe for one of their current holiday dishes – A napa cabbage and turkey salad. The perfect dish to carry you out of your food coma, or, to accompany that last slice of pumpkin pie and put you right back into it.
Napa Cabbage and Raw Brussel Sprouts Salad with Shredded Turkey | Chef Rachel Nichols, The Smile
1/2 head napa cabbage, shredded
2 cups brussel sprouts, thinly sliced or shaved on mandolin
4 celery stalks, thinly sliced on a bias, leaves reserved and rough chopped
2 scallions, thinly sliced on a bias, green part only
2 clementines, supremes
1 1/2 cups shredded turkey meat (light and dark, whatever you have leftover)
1/2 cup toasted cashews, chopped
1/2 cup cilantro leaves rough chopped
Black sesame seeds for garnish
2T lemon juice
1T fish sauce
2T rice wine vinegar
1T soy sauce
2T sunflower oil
chili flakes (optional)
Combine lemon juice, fish sauce, rice wine vinegar, and soy sauce, whisk well. Slowly add the oil while whisking. Season with salt (and chili flakes if you chose)
In a medium sized bowl combine cabbage, brussel sprouts, celery and leaves, scallion, and clementine supremes. Toss lightly with dressing. Top with shredded turkey meat, toasted cashews, cilantro leaves and black sesame seeds. whisking. Season with salt (and chili flakes if you choose).