Have you ever wondered what to with all the meat leftovers during Thanksgiving?
As a solution, we’re introducing a Korean take on the classic turkey (you can also use any other kind of meat) salad recipe that is very ideal, yet ever so simple to prepare for the big holiday. And because you can apply this recipe to whatever type of meat, we reckon this delicious dish will be extremely useful if you were looking to bring out great dishes from leftover meat.
With the Korean pear slices and Kimchi added to this dish, it can be served as an entrée, in sandwiches or for regular meals. Enjoy!
1/2 cup (or less according to taste) of mayonnaise
1/2 cup (or less according to taste) of Plain Greek yogurt
4 TBS of chopped Kimchi
1 Tbs Dijon Mustard
3 diced celery stalks
4 cups shredded cooked meat
1 Korean Pear washed and diced
1/2 chopped persimmon.
Salt and pepper
- Mix the Mayonnaise with the Greek yogurt, Kimchi and add the Dijon mustard in a bowl.
- Add all the other ingredients and mix well. Refrigerate for an hour before serving.
A version of this article by Jc.Chung at TastyKFood.