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Turkey salad with chilli jam and toasted coconut
Turkey salad with chilli jam and toasted coconut
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 15g shredded coconut
  • 300g roast turkey, shredded
  • 1kg white cabbage (about 1/2 regular cabbage or 1 mini cabbage), very finely shredded
  • 250.00 ml mint leaves
  • 250.00 ml coriander leaves
  • 8 makrut lime leaves, very finely shredded
  • 60ml peanut oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 1/2 tsp dried chilli flakes
  • 80ml fish sauce
  • 75g palm sugar, grated, or brown sugar
  • 80ml lime juice
Instructions:
  • Preheat the oven to 150°C. In a small saucepan over medium heat, warm the oil. Saute shallots and garlic until golden, about 5 minutes. Add chili flakes and cook for 1 minute. Stir in fish sauce and palm sugar until dissolved. Remove from heat and let it cool. Mix in lime juice.
  • Spread coconut on a baking tray and toast in the oven until golden, about 5 minutes. Mix turkey, cabbage, herbs, toasted coconut, and lime leaves in a large bowl, gently tossing to combine.
  • Drizzle dressing over salad and delicately mix. Enjoy.

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