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Crisp Turkey Asian Salad


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…


Prepare the Topping

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

Prepare the Salad

1. Mix all salad ingredients together in a large bowl.

Prepare the Dressing

1. Mix all dressing ingredients together in a bowl. Dress salad before serving.
2. Top with crispy turkey and celery slices. Alternately, mix the turkey and celery into the salad, and top with roasted cashews.

Notes: This dressing is equally good with or without the rice vinegar. Your choice.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.