Spice Things Up Collection: Spicy Turkey Noodle Salad

Woweee! This salad packs some heat. If you happen to find an abundance of leftovers this holiday season, we recommend remixing them into tasty, casual salads and mains. This recipe, Spicy Turkey Noodle Salad, uses leftover turkey as the meaty main protein (if turkey is in short supply, leftover rotisserie chicken works well too). Joining the turkey are rice noodles, kale, bibb lettuce, red cabbage, carrots, cucumbers, mango, and avocado. A powerful punch of fresh veggies. The vinaigrette is made using 3 of our most fiery ingredients; Habanero Honey Balsamic, Passion Fruit Jalapeño Fruit Vinegar, and Cayenne pepper Infused Olive Oil.

Serves 4-6

Ingredients: 

Vinaigrette: 

1 tablespoon low sodium soy sauce 

2 garlic cloves, peeled and minced 

2 tablespoons Habanero Honey Balsamic 

2 tablespoons Passion Fruit Jalapeño Fruit Vinegar 

2 teaspoons granulated sugar 

1/2 cup Cayenne Infused Olive Oil 

1 teaspoon sesame seeds 

1 package rice noodles, cooked and cooled according to the instructions on the package 

1 1/2 cup Tuscan kale, chopped 

6-8 bibb lettuce leaves 

1 cup red cabbage, chopped or shredded 

2 cups leftover cooked turkey, pulled or chopped 

3/4 cup carrots, shredded 

3/4 cup cucumber, julienne 

3/4 cup mango, peeled and julienne 

1 avocado, peeled and quartered 

Instructions

Place soy sauce, garlic, habanero honey balsamic, passion fruit jalapeño vinegar, sugar, olive oil, and sesame seeds in a medium bowl, whisk until blended. Set vinaigrette aside or refrigerate until ready to serve. 

Place cooked rice noodles in a medium bowl, drizzle with 2-3 tablespoons of vinaigrette and toss to coat. Divide noodles, kale, bibb lettuce, and cabbage between salad bowls or plates and top with leftover turkey, carrots, cucumber, mango, and avocado. Drizzle with or serve with vinaigrette on the side.