Cooked - Turkey Salad With Chinese Cabbage, Beansprouts And Vietnamese Mint

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Turkey Salad With Chinese Cabbage, Beansprouts And Vietnamese Mint

4.0

100g/3½oz shallots, peeled, very thinly sliced

¼ tsp salt, or to taste

350g/12¼oz cold, cooked leftover turkey meat, sliced into strips

400g/14¼oz Chinese cabbage, core removed, leaves finely shredded

100g/3½oz beansprouts

1 large carrot, peeled, cut in half, finely shredded

15g/½oz Vietnamese mint leaves (available from some Asian grocers), or a mixture of coriander and mint or Thai sweet basil leaves, roughly chopped

40g/1½oz roasted peanuts, coarsely chopped, plus extra to serve

Freshly ground black pepper

3 tbsp fish sauce (nam pla)

3 tbsp freshly squeezed lime juice

1 tbsp rice vinegar

2 tbsp caster sugar

1 tsp very finely chopped garlic

2 red bird's-eye chillies, finely chopped

Mix the shallots and salt in a large bowl and set aside for 30 minutes, or until softened.
Meanwhile, for the dressing, mix together the dressing ingredients in a separate bowl until well combined.
Just before serving, add the cold turkey strips to the bowl of salted shallots. Mix in the Chinese cabbage leaves, beansprouts, shredded carrot, herbs and peanuts until well combined.
Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.
To serve, pile the turkey salad into the centre of each of four serving plates. Sprinkle over the remaining chopped roasted peanuts.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 82 weeks ago

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