The long and joyous holiday season has officially started. While it is pleasant to have family and friends gather around the table for a festive meal, it can be quite challenging to eat healthy these days.
Fortunately, there are ways to enjoy the holiday without going out of control with the food you eat. The trick is to find healthier food options in your holiday meals. The same applies with recipes you make from leftover food.
Got leftover turkey from last week’s Thanksgiving dinner? Here is a fun, fresh and super healthy leftover turkey recipe that you should try.
- 3/4 cup julienned carrot
- 3/4 cup julienned turnip
- 1/2 cup apple cider vinegar
- 1 cup julienned cucumbers
- 2 cups cooked and shredded turkey
- 1 roll uncooked glass noodles
- 2 cloves of garlic
- 1/2 tbsp grated ginger
- Organic sea salt
- 1 medium sized lettuce
- Rice paper wrapper
- 2-3 tbsp brown sugar
- 1/4 cup hot water
- 3/4 cup apple cider vinegar
- 3 cloves garlic
In a glass bowl, pickle carrots and turnip in apple cider vinegar. Add grated garlic & ginger. Season with brown sugar, organic sea salt and pepper to taste. Mix thoroughly and set aside.Wash and separate the lettuce leaves. Place them in a strainer to drain off excess water.
Cook your glass noodles in boiling water for about 3 minutes. Once cooked, transfer noodles to a strainer and rinse with cold water. This way the noodles will not be sticky and soggy.
Squeeze out excess moisture from pickled carrots and turnips.
Take out your turkey meat from the fridge and start shredding it. Working with leftover turkey will make this part of the job easier. Your turkey meat will most likely come from the fridge so you do not have to worry about burning your fingers. If you want to re-season the meat, shred it beforehand.
Set-up your station so you will not skip or miss ingredients to include in your roll. Here is a left-to-right order of ingredients we suggest:
- Rice wrappers & bowl of water to dip wrappers in
- Lettuce & mint leaves
- Glass noodles
- Julienned cucumbers & carrots
- Shredded turkey meat
- Pickled carrots and turnips
Start assembling the rolls. Follow the order of the ingredients on your station. Wet the rice wrap for three to five seconds. Lay it on a wide plate or chopping board. Lay a lettuce leaf. Add a small amount of glass noodles, 2 to 4 strips of cucumber, about a tablespoon of turkey meat, about a tablespoon of pickled carrots and turnip, and top with finely chopped herbs.
Make your dipping sauce. Dissolve two to three tablespoons of brown sugar in hot water. Add 3/4 cup apple cider vinegar and mix. Add minced garlic and finely chopped capsicum.
Serve and enjoy!
Bonus Recipe Notes
If you do not have a lot of time to julienne carrots and turnips, you can grate them instead.
Want to add more color to the rolls? Use purple romaine lettuce instead of the usual green one.
This recipe makes 7 to 10 3-inch long rolls and serves 3 to 5 persons. Simply add portions of the ingredients when you are serving a bigger group.