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.
Recipe type: Dinner, Lunch, Sandwiches, Salads
Cuisine: American
Serves: 4
  • 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)
  1. Using leftover turkey from Thanksgiving, shred the turkey with a fork.
  2. Over low heat, warm the turkey with the barbecue sauce in a pot for about 5 minutes.
  3. 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.
  4. Grate the carrot. Chop the parsley. Add the carrot, parsley, vinegar, oil, and salt to the bowl. Toss. Toast the bread in a toaster.
  5. 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