Thai turkey salad

Cooking Salads Thai turkey salad

Give turkey a Thai twist with this delicious turkey and vermicelli salad infused with fresh herbs & lime juice. A great recipe for leftover turkey!

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Soak the rice vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.
  2. Meanwhile, place the fish sauce and sugar in a saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves. Allow to cool slightly, then place in a blender with the chilli, ginger, garlic and lime juice. Puree until smooth. Set dressing aside.
  3. Place the drained noodles, shredded turkey, cucumber, carrot, herbs and peanuts in a large bowl. Pour over the dressing and toss gently to combine. Divide the salad among plates and serve.

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200g rice vermicelli noodles
1/3 cup fish sauce
1/4 cup grated palm sugar or brown sugar
2 long red chillies, deseeded, finely chopped
2 tsp grated fresh ginger
1 garlic clove, chopped
100ml lime juice
2 cups shredded cooked turkey breast
1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks
1 carrot, cut into matchsticks
1/4 cup each Thai basil , coriander and mint leaves
2 tbsp chopped roasted peanuts

Adv

Autors
Preparation time
20
Cooking time
3
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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