Mood: Defeated! Spiced up Sesame Ginger Lime Salad with Turkey

Hope everyone had an amazing holiday season with your moody little family and friends.

It’s been a while since my moody little self has posted anything.  With the hustle and bustle of the holidays, entertaining family from out of town, a trip to Seattle and a pretty wicked stint of Bronchitis…I have been completely defeated.  I kept trying to keep going but the illness defeated me.  It’s starting to get better but i’m not fully over it.  I decided to create a recipe today to con my mind in to thinking I am better and because I am completely over eating all those heavy meals and needed to figure out a way to use up all that leftover turkey in my fridge without feeling like a complete sloth.

I love the holidays but normally every December 26th I get really sick of turkey, stuffing, potatoes etc and always feel the need to cleanse and amp up the veggies.  Get rid of the beige food and start serving up a rainbow of flavours again.  Normally I make a nice turkey vegetable soup but I just wasn’t feeling it this year.  I felt like something light, fresh and a bit spicy because I really find that spice is often the answer to kicking the snot out of any form of cold.

Today I bring you a new way to use up those turkey leftovers in a healthy and light way that won’t leave you in yet another tryptophan food coma.  Today we are going to whip up a tasty, crunchy Sesame Ginger Lime Salad and use up all that Turkey in your fridge.  If you are a vegetarian, you can totally make this salad and just omit the turkey.  It’s zingy, spicy and has a wide variety of crunchy veggies that really make this salad pop.

First you want to make the dressing.  In a bowl, mix all the ingredients for the dressing and stir together.  I used a combination of ginger, garlic, sesame oil, soy sauce, rice vinegar, lime juice, sugar, hoisin sauce and sriracha.  If you want it spicier, use more sriracha.  Totally your call.  Leave the dressing off to the side to let all the flavours mix up together.

Mix everything up and set aside.  Zing!

Mix everything up and set aside. Zing!

Now cut all of your veggies up and place in a big bowl.  I used a combination of shredded nappa cabbage (sui choy), cucumber (seeds removed because I made a massive bowl that I could munch on for lunch for the next few days), julienned carrots, green onions, red peppers, broccoli slaw and bean sprouts.  *You could add whatever you want really, more peppers or snow peas, daikon.  I used broccoli slaw because I really wanted to add some purple cabbage to it for colour and crunch and the grocery store didn’t have any but I had a bag of broccoli slaw in my fridge so I used it 🙂

Broccoli slaw

Broccoli slaw

Glorious colours of the rainbow in your salad bowl.  YES!!  Down with all that beige food that the holidays brings!!

Glorious colours of the rainbow in your salad bowl. YES!! Down with all that beige food that the holidays brings!!

Shred some of that turkey and get ready to assemble this bad ass salad.  If you are going to serve the entire salad in one go, then dress it right in the bowl.  If you are going to use this salad for a few different lunches or meals, then I would recommend keeping the veggies in one bowl, the turkey in another and the dressing completely separate or it will get soggy and not keep.

For the purpose of this picture, I just took out a bit out of my behemoth bowl and placed in to a small bowl and added a few table spoons of dressing over top and tossed to coat the veggies.  I placed the shredded turkey on the plate and then sprinkled both black and white sesame seeds over top.  WOAH.  HOLY FLAVOUR BATMAN!!!

Look at this beauty!!!

Look at this beauty!!!

Spiced Up Sesame Ginger Lime Salad with Turkey 



  • 2 Tbsp of fresh ginger minced
  • 3 Tbsp of sesame oil
  • 3 Tbsp of soy sauce
  • 3 Tbsp of rice vinegar
  • 4 Tbsp of lime juice
  • 2 Tbsp of honey
  • 1 Tbsp of sriracha (I upped this to 1.5 Tbsp cuz I needed some extra spice)
  • 3 tbsp of canola oil (or evoo if you don’t have canola)
  • 3 Tbsp of hoisin sauce
  • 1 tsp of garlic powder (or 1 minced garlic clove)


  • Shredded Nappa Cabbage
  • Chopped Cucumbers (seeds removed)
  • Carrots julienned
  • Green Onions chopped fine
  • Red Peppers
  • Bean Sprouts

*Shredded turkey and Sesame seeds added at the end.


  1. Make your dressing by combining all of the ingredients together in a bowl and stirring until completely combined.  Or you could place all ingredients in a jar, put the lid on it and shake the heck out of it until it’s combined.  It should make about 1 cup.
  2. Chop all of your veggies and place in a bowl and mix together.
  3. Dress your salad to your liking and then sprinkle both black and white roasted sesame seeds on top and add some shredded turkey to make this more of a meal salad and add a protein.

Alright holiday friends, I hope you enjoy this spicy little gem and find this to be a new and improved way to use your turkey leftovers rather than the usual soups or turkey pot pie.  After I ate this, I no longer felt defeated…I felt like I conquered the complacency of the turkey leftover and gave myself a high five for all my hard work.

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