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.

If you liked the recipe "Thai turkey salad", tell your friends about it!

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
Posted by

Rate the recipe Thai turkey salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments