Turkey salad with chilli jam and toasted coconut

Cooking Salads Turkey salad with chilli jam and toasted coconut

Detailed step-by-step description of how to cook the dish "Turkey salad with chilli jam and toasted coconut". Try it by all means

Lables: Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Preheat oven to 150°C. For dressing, heat oil in a small saucepan over medium heat. Add shallots and garlic. Cook, stirring, for 5 minutes or until golden. Add chilli flakes and cook for 1 minute, then add fish sauce and palm sugar and stir to dissolve. Remove from heat. Allow to cool. Stir in lime juice.
  2. Place coconut on an oven tray and toast for 5 minutes or until golden. Combine turkey, cabbage, herbs, toasted coconut and lime leaves in a large bowl and toss gently to combine.
  3. Add dressing to salad and gently toss to combine. Serve.

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1/4 cup shredded coconut
300g roast turkey, shredded
1kg white cabbage , very finely shredded
1 cup mint leaves
1 cup coriander leaves
8 kaffir lime leaves, very finely shredded
1/4 cup peanut oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 1/2 tsp dried chilli flakes
1/3 cup fish sauce
75g palm sugar, grated, or brown sugar
1/3 cup lime juice

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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