Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint
Method
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Mix the shallots and salt in a large bowl and set aside for 30 minutes, or until softened.
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Meanwhile, for the dressing, mix together the dressing ingredients in a separate bowl until well combined.
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Just before serving, add the cold turkey strips to the bowl of salted shallots. Mix in the Chinese cabbage leaves, beansprouts, shredded carrot, herbs and peanuts until well combined.
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Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.
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To serve, pile the turkey salad into the centre of each of four serving plates. Sprinkle over the remaining chopped roasted peanuts.
Ingredients
- 100g/3½oz shallots, peeled, very thinly sliced
- ¼ tsp salt, or to taste
- 350g/12¼oz cold, cooked leftover turkey meat, sliced into strips
- 400g/14¼oz Chinese cabbage, core removed, leaves finely shredded
- 100g/3½oz beansprouts
- 1 large carrot, peeled, cut in half, finely shredded
- 15g/½oz Vietnamese mint leaves (available from some Asian grocers), or a mixture of coriander and mint or Thai sweet basil leaves, roughly chopped
- 40g/1½oz roasted peanuts, coarsely chopped, plus extra to serve
- freshly ground black pepper
For the dressing
- 3 tbsp fish sauce (nam pla)
- 3 tbsp freshly squeezed lime juice
- 1 tbsp rice vinegar
- 2 tbsp caster sugar
- 1 tsp very finely chopped garlic
- 2 red bird's-eye chillies, finely chopped
Shopping List
Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry