Thai salad (laab-style) with leftover roast turkey

Shred the leftover roast turkey and warm it so it is not fridge cold.

In a mixing bowl, combine lime juice and fish sauce roughly one to one; add a little light brown sugar and stir until mostly dissolved.

Add chilies, then thinly julienned red onion (or shallots), then the turkey.

Add toasted rice powder, then fresh mint and cilantro and any other herbs on hand; taste.

For toasted rice powder: cook uncooked rice in a saute pan over medium-high heat with a makrut lime leaf (or lemongrass) until deep brown; grind in a mortar and pestle or coffee grinder.