Name: Hot And Numbing Sichuan-style Turkey Salad Recipe
Total time: 10 min
Yield: 4
Cuisine: Turkish

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Toss leftover thanksgiving turkey with a sichuan-inspired "Strange flavor" Dressing for a salad that will jolt you out of any lingering food coma. 

How to make Hot And Numbing Sichuan-style Turkey Salad Recipe

Sasha Marx

Crawler

Turkish

<p>Toss leftover thanksgiving turkey with a sichuan-inspired "Strange flavor" Dressing for a salad that will jolt you out of any lingering food coma. </p>

Whole sichuan peppercorns,  toasted

Medium Garlic Cloves

Knob peeled fresh ginger

Black or white sesame seeds,  plus more for garnish,  toasted

Chinkiang or black vinegar

Homemade turkey or chicken stock,  or store bought,  low sodium chicken stock,  plus more as needed

White sesame paste,  preferably chinese,  but tahini will do in a pinch

Soy sauce

Chili oil with sediment

Leftover roast turkey breast,  pulled

Kosher salt

Using a mortar and pestle, grind sichuan peppercorns into a coarse powder, about 30 seconds. Add garlic, ginger, sugar, and sesame seeds, and pound to a rough paste, about 1 minute. Add vinegar, stock, sesame paste, and soy sauce, and pound to a smooth paste, 15 to 30 seconds. Stir in chili oil and sediment.

step 1

In a medium bowl, toss turkey with dressing and 3/4 of scallions until turkey is well-coated, adding extra stock as needed if turkey is too dry. Season to taste with salt. Transfer turkey a serving bowl or individual serving plates, sprinkle with remaining scallions, more toasted sesame seeds, and additional chili oil if desired. Serve immediately.

step 2

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