You know how it goes… in the days after a holiday, you often have a fridge filled with leftover turkey. At first a classic soup or sandwich hits the spot – until the turkey fatigue sets in. That’s when you’ve got to try this Sesame Ginger Turkey and Cabbage Hash.
With carrots, ginger, a little bit of sesame oil, and a dash of fish sauce – you can transform shredded bits of turkey into a light hash with a kick of umami. If you’d like a little more starch with your turkey hash, serve alongside some Sesame Sweet Potato Noodles dressed with tahini, vinegar, and red pepper flakes.
And if you aren’t in the Turkey Leftover club – never fear! You can easily whip up this recipe with shredded rotisserie chicken for the same delicious results.
Sesame Ginger Turkey and Cabbage Hash
- 2 tbsp. coconut oil
- 2 cloves garlic
- 4 green onions
- 2 carrots
- 1 inch ginger
- 1 head green cabbage
- 2 c cooked turkey
- 1/2 tsp. toasted sesame oil
- 4 tbsp. fish sauce, or coconut amino plus more to taste
- In a wok or pan, heat the coconut oil over medium high heat.
- Mince the garlic, dice the onions, grate the carrots, peel and dice the ginger, and slice the cabbage into ribbons.
- Add the garlic, cabbage, whites of onions, and carrots and cook for about 10-15 minutes, until cabbage is tender.
- Chop turkey into bite-sized pieces. Add the chicken to the wok or pan and sauté until warmed through.
- Add the sesame oil and fish sauce. Cook just until heated through and well combined.
- Finish with extra fish sauce to taste.