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Thai turkey salad
Thai turkey salad
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Prep Time:
20 minutes
Cook Time:
3 minutes
Total Time:
23 minutes
Thai-inspired turkey vermicelli salad with fresh herbs, lime juice, perfect for leftover turkey.
Ingredients:
  • 200g rice vermicelli noodles
  • 80ml fish sauce
  • 62.50 ml grated palm sugar (see note) or brown sugar
  • 2 long red chillies, deseeded, finely chopped
  • 2 tsp grated fresh ginger
  • 1 garlic clove, chopped
  • 100ml lime juice (from about 4 limes)
  • 320g turkey breast
  • 1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 62.50 ml Thai basil (see note)
  • 62.50 ml fresh coriander
  • 62.50 ml fresh mint leaves
  • 40.00 ml chopped roasted peanuts
Instructions:
  • Soak the rice vermicelli noodles in a bowl of boiling water or follow packet instructions. Drain, refresh in cold water, and set aside.
  • In a saucepan, combine fish sauce and sugar, and simmer over low heat for 2-3 minutes until the sugar dissolves. Let it cool slightly, then blend with chili, ginger, garlic, and lime juice until smooth. Set aside the dressing.
  • Combine drained noodles, shredded turkey, cucumber, carrot, herbs, and peanuts in a large bowl. Drizzle with dressing and gently toss to mix. Serve salad on individual plates.

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