Sriracha Turkey Pockets with Cabbage & Radish Slaw

Name: Sriracha Turkey Pockets with Cabbage & Radish Slaw
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian
Ingredients: SRIRACHA TURKEY WINGS; 1/4 c hoisin sauce; 1 Tbsp grated fresh ginger; 2 clove fresh garlic, minced; 1 pinch salt; 2 Tbsp fresh lime juice; 2 tsp sriracha sauce, adjust to taste; 1/4 tsp chinese five spice powder; 1 pkg 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 c dry-roasted peanuts; PEANUT DRESSING; 1 Tbsp fresh ginger, finely chopped; 1/4 c shallots, coarsely chopped; 1/4 c + 1 tablespoon creamy peanut butter; 1/2 c rice wine vinegar; 3 Tbsp soy sauce; 3 Tbsp packed dark brown sugar; 1/4 c canola oil; REMAINING INGREDIENTS; pita pockets

Sriracha Turkey Pockets With Cabbage & Radish Slaw Recipe

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By Amanda Smith
@Smithal70

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!!!

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

SRIRACHA TURKEY WINGS
1/4 c

hoisin sauce
1 Tbsp

grated fresh ginger
2 clove

fresh garlic, minced
1 pinch

salt
2 Tbsp

fresh lime juice
2 tsp

sriracha sauce, adjust to taste
1/4 tsp

chinese five spice powder
1 pkg

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 c

dry-roasted peanuts
PEANUT DRESSING
1 Tbsp

fresh ginger, finely chopped
1/4 c

shallots, coarsely chopped
1/4 c

+ 1 tablespoon creamy peanut butter
1/2 c

rice wine vinegar
3 Tbsp

soy sauce
3 Tbsp

packed dark brown sugar
1/4 c

canola oil
REMAINING INGREDIENTS
·

pita pockets
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How to Make Sriracha Turkey Pockets with Cabbage & Radish Slaw

Step-by-Step

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!!