sriracha turkey pockets with cabbage & radish slaw

Name: Sriracha Turkey Pockets with Cabbage & Radish Slaw
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: ## SRIRACHA TURKEY WINGS; 1/4 cup(s) hoisin sauce; 1 tablespoon(s) grated fresh ginger; 2 clove(s) fresh garlic, minced; 1 pinch(es) salt; 2 tablespoon(s) fresh lime juice; 2 teaspoon(s) sriracha sauce, adjust to taste; 1/4 teaspoon(s) chinese five spice powder; 1 package(s) turkey wing drummettes (i used perdue fresh turkey wing drummettes); ## CABBAGE & RADISH SLAW; 1 small green cabbage, finely shredded; 1 medium daikon radish, cut into 1/8 inch thick matchsticks; 16 - red radish, halved lengthwise and cut into thin half moons; 4 - scallions, cut on the diagonal into long, thin slices; 1/2 cup(s) dry-roasted peanuts; ## PEANUT DRESSING; 1 tablespoon(s) fresh ginger, finely chopped; 1/4 cup(s) shallots, coarsely chopped; 1/4 cup(s) + 1 tablespoon creamy peanut butter; 1/2 cup(s) rice wine vinegar; 3 tablespoon(s) soy sauce; 3 tablespoon(s) packed dark brown sugar; 1/4 cup(s) canola oil; ## REMAINING INGREDIENTS; - pita pockets

(2 RATINGS)

31 Pinches

Amanda Smith

Peoria, IL

Updated on Mar 23, 2012

My entry for this week's Sandwich Challege; ingredients: Turkey Wings and Radishes. 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!!!

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prep time 20 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

SRIRACHA TURKEY WINGS
1/4 cup hoisin sauce
1 tablespoon grated fresh ginger
2 cloves fresh garlic, minced
1 pinch salt
2 tablespoons fresh lime juice
2 teaspoons sriracha sauce, adjust to taste
1/4 teaspoon chinese five spice powder
1 package turkey wing drummettes (i used perdue fresh turkey wing drummettes)
CABBAGE & RADISH SLAW
1 small green cabbage, finely shredded
1 medium daikon radish, cut into 1/8 inch thick matchsticks
16 - red radish, halved lengthwise and cut into thin half moons
4 - scallions, cut on the diagonal into long, thin slices
1/2 cup dry-roasted peanuts
PEANUT DRESSING
1 tablespoon fresh ginger, finely chopped
1/4 cup shallots, coarsely chopped
1/4 cup + 1 tablespoon creamy peanut butter
1/2 cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons packed dark brown sugar
1/4 cup canola oil
REMAINING INGREDIENTS
- pita pockets

How To Make sriracha turkey pockets with cabbage & radish slaw

Step 1

Sriracha Turkey: Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.

Step 2

In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
Step 3

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.
Step 4

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.
Step 5

Peanut Dressing: Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
Step 6

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.
Step 7

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!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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