Sriracha Turkey Pockets with Cabbage & Radish Slaw
By
Amanda Smith
@Smithal70
1
I've been on an Asian kick lately with the recipes I have been creating and they all have been wonderful. So I said why not try another. These were out of this world. Hope you enjoy!!!
Ingredients
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SRIRACHA TURKEY WINGS
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1/4 choisin sauce
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1 Tbspgrated fresh ginger
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2 clovefresh garlic, minced
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1 pinchsalt
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2 Tbspfresh lime juice
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2 tspsriracha sauce, adjust to taste
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1/4 tspchinese five spice powder
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1 pkgturkey wing drummettes (i used perdue fresh turkey wing drummettes)
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CABBAGE & RADISH SLAW
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1 smallgreen cabbage, finely shredded
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1 mediumdaikon radish, cut into 1/8 inch thick matchsticks
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16red radish, halved lengthwise and cut into thin half moons
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4scallions, cut on the diagonal into long, thin slices
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1/2 cdry-roasted peanuts
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PEANUT DRESSING
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1 Tbspfresh ginger, finely chopped
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1/4 cshallots, coarsely chopped
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1/4 c+ 1 tablespoon creamy peanut butter
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1/2 crice wine vinegar
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3 Tbspsoy sauce
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3 Tbsppacked dark brown sugar
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1/4 ccanola oil
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REMAINING INGREDIENTS
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·pita pockets
How to Make Sriracha Turkey Pockets with Cabbage & Radish Slaw
- Sriracha Turkey:
Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside. - In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
- Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
- Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
- Peanut Dressing:
Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside. - Cabbage & Radish Slaw:
Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine. - Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!!
OR (instead of mixing turkey in with slaw)
Cut pita pockets in half and fill with shredded turkey and place slaw on top.
Both ways are excellent!!