Smoke Show hot sauce and mayo makes the perfect sauce for dipping. The smokey, sweet and spicy notes pair perfectly with the crisp sweet potato fries! This colourful meal is bright and oh so tasty.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Carrot-Purple Cabbage Slaw
White Wine Vinegar(ContainsSulphites/Sulfite)
Smoke Show Hot Sauce(ContainsMustard/Moutarde, Sulphites/Sulfite)
Preheat the oven to 425°F (to bake the sweet potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 20-22 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)
Meanwhile, pat the turkey dry with paper towels. Cut the turkey lengthwise into 1/2 strips, then season with salt and pepper. In a shallow dish, combine the flour and baking powder. Working with one strip at a time, press the turkey strips firmly into the flour mixture., until completely covered.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the turkey. Cook until golden-brown all over and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) (NOTE: Cook in batches for 4 ppl.)
Meanwhile, roughly chop the parsley. In a large bowl, whisk together 1 tbsp Smoke Show sauce (double for 4 ppl), 1 tbsp vinegar (double for 4 ppl), 1 tsp sugar (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Add the cabbage-carrot mixture and parsley. Toss to combine.
In a small bowl, stir together the mayo and remaining Smoke Show sauce.
Divide the turkey, spicy slaw and sweet potatoes between plates. Serve the Smoke Show-mayo on the side as a dipping sauce.