Pulled Turkey Sandwiches with Cabbage and Carrot Slaw
Prep time
Cook time
Total time
Leftover turkey from Thanksgiving is delicious! It can be used in so many ways! I LOVE barbecue so I LOVE making pulled sandwiches with barbecue sauce. This recipe is very fast with minimal prep. The cabbage slaw gives you a salad on the side, too! So you’ve got an entire meal in minutes. ***You can always do this recipe with pork or chicken, too. If using raw meat, simply put the raw chicken breast or pork loin into a pot, add the barbecue sauce, cover and cook until heated through (about 8-10 minutes depending on how big the meat is). Remove from the heat and use a fork to shred.
Author: Sarah Koszyk
Recipe type: Dinner, Lunch, Sandwiches, Salads
Cuisine: American
Serves: 4
Ingredients
- 1 lb leftover turkey
- ¾ cup your favorite barbecue sauce
- 1 small head cabbage
- 1 large carrot
- 3 Tbsp Italian flat-leaf parsley
- ¼ cup apple cider vinegar
- 1 Tbsp olive oil
- Salt to taste
- 4 sandwich thins (or bun of choice)
Instructions
- Using leftover turkey from Thanksgiving, shred the turkey with a fork.
- Over low heat, warm the turkey with the barbecue sauce in a pot for about 5 minutes.
- While the turkey is soaking up all the barbecue flavors, cut the cabbage in half, core it, shred it, and put in a large bowl.
- Grate the carrot. Chop the parsley. Add the carrot, parsley, vinegar, oil, and salt to the bowl. Toss. Toast the bread in a toaster.
- Top each sandwich with 4 oz of turkey. You can add the cabbage slaw to the sandwich and/or eat it on the side.
Nutrition Information
Serving size: 4 oz turkey, 1 cup cabbage slaw, 1 bun Calories: 407.1 Fat: 7.2 Saturated fat: 1.4 Carbohydrates: 46.0 Sugar: 19.4 Fiber: 6.0 Protein: 39.0 Cholesterol: 94.6
I’m adding this to my list for turkey leftovers!
Yes! It’s such an easy to make recipe. And sooo tasty!