posted by Kalyn Denny on November 21, 2007
Oh, the exciting life of a meals blogger. It’s now not even reasonably Thanksgiving, but all too rapidly the massive day will most probably be right here, and with out prolong after that all americans will delivery up browsing for recipes to spend leftover turkey. My native store had turkeys on sale, so I bought one and cooked it over the weekend to verbalize early “leftovers” so I would possibly perchance perchance try some contemporary recipes. In any case, there’s incessantly many forms of turkey soup at Thanksgiving time, but I thought a salad that susceptible leftover turkey would be good for a commerce.
I originally regarded as constructing this salad with dried cranberries, impressed by a brown rice salad I seen in Bon Appetit Journal. However all in favour of how mighty sugar the dried cranberries would add, I made up my solutions to spend one thing lower on the glycemic index. That’s how I got right here upon the premise of utilizing pink cabbage in the salad, and it if truth be told did work. I favored the crunch of the cabbage and pecans with the brown rice and turkey. In any case, whereas you’re now not a South Seaside Dieter and desire to keep your version with cranberries reasonably than cabbage, lumber for it. Whenever you happen to aren’t cooking for a range of folk, probabilities are you’ll perchance desire to lower the recipe in half of, for the reason that cabbage will lose a few of it’s crunch after it’s been in the fridge for more than a day. Positively, this salad would be made with diced rooster any time of the 300 and sixty five days.
Brown Rice Salad with Leftover Turkey, Red Cabbage, and Pecans
(Makes about Eight servings, recipe created by Kalyn with a puny inspiration from a salad in Bon Appetit Journal.)
Four cups cooked lengthy grain brown rice (test out recipe notes, create now not spend rapid rice)
Three cups diced leftover turkey
1 cup sliced green onions
1 Half of cups finely diced celery
Three cup finely chopped pink cabbage (about Half of head of cabbage)
1 cup chopped pecans (or more, spend any nuts of your quite numerous)
Half of cup finely chopped parsley (cilantro would possibly perchance perchance be gorgeous in this, but I didn’t have confidence any)
5 T olive oil
Three T rice vinegar (now not seasoned)
Three T soy sauce
2 T fresh-squeezed lemon juice
2 T agave nectar or honey (spend agave nectar for South Seaside Food regimen)
1 T ginger puree (from a jar) or Three/Four T finely grated fresh ginger
1 tsp. Spike seasoning (optionally accessible, but rapid)
Half of tsp. sesame oil
pinch cayenne pepper or flee of sizzling sauce
A minimal of 2 hours earlier than you ought to support salad, cook brown rice and frigid in fridge. (I cooked 1 cup Uncle Ben’s entire grain brown rice in a rice cooker, which made Four cups cooked rice. You would possibly perchance well spend brown basmati rice, but create now not spend quick grain or rapid brown rice.)
Put dressing ingredients in puny glass jar or plastic container with a gorgeous-becoming lid. Shake effectively to combine ingredients and let flavors blend whereas you prep varied salad ingredients.
Prick turkey, green onion, celery, pink cabbage, pecans, and parsley or cilantro and set in enormous mixing bowl. Add cooled brown rice and gently plug to combine ingredients. Pour over about Three/Four of the dressing and combine except salad is effectively lined with dressing. (You presumably won’t need your total dressing, but set it aside to refresh the flavor of any leftover salad which has been in the fridge.) Support with out prolong. The salad will set up in the fridge for a few hours or in a single day, but after that the cabbage will lose it’s crunch.
Printer Fine Recipe
South Seaside Suggestions:
Kalyn and Mimi’s Chicken Salad with Mustard and Cashews
Chicken Salad with Tarragon and Peas
Curried Turkey Salad with Dried Apricots and Cashews from French Kitchen in The usa
Curry Turkey Salad from Culinary in the Country
Chicken Salad from Merely Recipes