Plate of turkey cranberry pad thai salad made with Thanksgiving leftovers

Hands On:

30 minutes

Total Time:

30 minutes

Serves:

Ingredients

Salad

2 tbsp Hy-Vee vegetable oil
2 tbsp seasoned rice vinegar
1 tsp Hy-Vee granulated sugar
¼ tsp Hy-Vee crushed red pepper
1 ½ cups thinly shaved Brussels sprouts
½ cup matchstick-cut carrots
½ cup frozen shelled edamame, cooked
2 sweet mini red and/or yellow peppers, seeded and cut into thin strips

Pad Thai

8 oz dry stir-fry rice noodles
⅓ cup Hy-Vee canned whole berry cranberry sauce
3 tbsp water
2 tbsp Hy-Vee creamy peanut butter
2 tbsp Hy-Vee less sodium soy sauce
2 tbsp fresh lime juice
1 tsp refrigerated ginger paste
½ tsp refrigerated garlic paste
1 tbsp Hy-Vee vegetable oil
2 cups chopped leftover cooked turkey
⅓ cup sliced green onions
Desired garnishes, such as chopped Hy-Vee dry roasted lightly salted peanuts, Hy-Vee dried cranberries and/or fresh cilantro
Lime wedges, for serving

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Preparation

For salad, whisk together vegetable oil, rice vinegar, sugar and crushed red pepper in medium bowl. Add Brussels sprouts, carrots, edamame and mini peppers; toss to coat. Set aside.

For pad Thai, cook noodles according to package directions for minimum amount of cook time; drain.

Meanwhile, whisk together cranberry sauce, water, peanut butter, soy sauce, lime juice, ginger paste and garlic paste in a small bowl until combined; set aside.

Heat oil in a large skillet over medium-high heat. Add turkey and green onions. Stir-fry for 1 to 2 minutes or until heated through and turkey begins to brown. Stir in cooked noodles. Add cranberry sauce mixture; toss to coat. Cook 1 to 2 minutes or until heated through.

To serve, divide pad Thai mixture among 4 shallow serving bowls; top with salad mixture. Garnish as desired. Serve with lime wedges, if desired.