Thai turkey salad with mint and chilli
A great way to use up the leftover turkey or Chicken and it won't taste like another Christmas dinner either.
| Thai turkey salad with mint and chilli | |
|---|---|
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| Servings: | Serves 2 to 3 |
| Calories per serving: | 1302 |
| Ready in: | 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
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Best recipe reviewThat looks nice 4/5 ..but not as nice as the Covid lockdown meal Annie's cooking me. I hope I recover. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200g packet of mixed crunchy salad leaves
- ½ small white cabbage, shredded in a food processor
- 1 small carrot, peeled and grated
- ½ small onion, peeled and finely chopped
- 300g cooked turkey meat, picked from bones and shredded
- 1 large red chilli, deseeded and chopped into rings
- Big handful of mint leaves, chopped roughly
- 1 teaspoon sesame oil
- 1 teaspoon nam pla
- Juice and zest from 1 lime
- 1 lime cut into wedges
- 125 g peanuts or Cashew nuts, roughly crushed with a rolling pin
- sea salt and freshly ground black pepper
- Crusty bread to serve
Method
- Add the salad leaves, cabbage, carrot and onion to a large serving bowl and mix well
- Scatter the shredded turkey over the salad
- In a small bowl, add the mint, chilli and lime zest. Add the lime juice, sesame oil and nam pla and stir well
- Dress the salad with the oil mixture and season to taste with salt and pepper. Go easy on the salt if you are using salted peanuts
- I like to toast the peanuts or cashews for a few minutes in a hot pan, but that's a personal taste.
- Scatter the crushed peanuts over the top
Serving suggestions
Serve with crusty bread and lime wedges
Chef's note
December; Our garden mint had all but disappeared, however, we still had lots of basil in the conservatory, which works admirably well as a substitute in this dish.
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