Crisp Turkey Asian Salad

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

Here’s what happens behind the scenes: It was a half hour before Shabbos and I still couldn’t decide if I wanted a vinaigrette (typical) for this salad or a mayo-based dressing (more unusual). Suddenly I had an epiphany — why not incorporate spicy mayo into the dressing along with other ingredients synonymous with Asian cuisine?

Feverishly, I put it all together, simultaneously jotting down the amounts. Baruch Hashem, it was a big hit, and was finished to the last drop. The dressing was so incredible that I used it for a regular lettuce salad at our Purim seudah. When my friend tasted it, she said I must bottle it and sell it! Stay tuned…

SERVES 10

Topping

• 1½–2 Tbsp sesame oil
• 2 stalks celery, thinly sliced
• 6 slices turkey roll or turkey pastrami, sliced into strips
• ½–1 Tbsp sweet chili sauce

Salad

• 1 14-oz (400-g) bag shredded white cabbage
• 4 oz (110 g) thick sprouts
• handful canned baby corn, cut into chunks
• 2 scallions, sliced
• 1 carrot, grated
• handful roasted cashews (optional) or chopped fresh chives, for garnish

Dressing

• full ⅓ cup mayonnaise (I used low fat)
• 2 Tbsp spicy mayonnaise (if you don’t have, make your own using mayo and hot sauce)
• 2 Tbsp honey
• 2 Tbsp teriyaki sauce
• 1 full tsp Dijon mustard
• 1 cube frozen garlic
• 1 tsp toasted sesame oil (do not omit!!)
• 1 scant tsp soy sauce
• 2 pinches kosher salt
• grated ginger, to taste (optional)
• 1½ tsp rice vinegar, or to taste (optional)

To make the topping: Heat 1 Tbsp sesame oil in a medium-sized frying pan. Add celery and sauté over medium heat, stirring occasionally. Push celery to the sides of the pan and add turkey roll strips. Sauté for 6 minutes, stirring occasionally, adding the remaining ¹⁄₂–1 Tbsp sesame oil and ¹⁄₂–1 Tbsp chili sauce midway. Turn the heat up at the end to crisp the turkey. Set aside. This can be done a day in advance.