Turkey Salad with Chinese Cabbage, Beansprouts and Vietnamese Mint

A light, refreshing salad using leftover turkey mixed with crunchy vegetables, peanuts, and a zesty Vietnamese-style dressing.

Healthy Turkey Dairy Free Leftovers Gluten Free Salad

Estimated Nutrition

Calories

333.2

kcal / serving

1332.6 kcal total

Carbs

25.6g

per serving

102.2 g total

Fat

13.1g

per serving

52.4 g total

Protein

29g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Fish Sauce

tbsp

Rice Vinegar

Liquids

tbsp

Lime Juice

freshly squeezed

Meat

350

Turkey Meat

cold, cooked leftovers, sliced into strips

NutsSeeds

0.25

tsp

Salt

or to taste

Vietnamese Mint Leaves

roughly chopped

Peanut

roasted, coarsely chopped

piece

Black Pepper

freshly ground, to taste

tsp

Garlic

very finely chopped

Vegetables

100

Shallot

peeled and very thinly sliced

400

Chinese Cabbage

core removed, leaves finely shredded

100

Beansprout

piece

Carrot

peeled, cut in half, finely shredded

piece

Bird's-Eye Chilly

finely chopped

Method

Serve the salad on plates topped with additional chopped peanuts.

Pour the dressing over the salad and season with black pepper.

Add turkey, cabbage, beansprouts, carrot, herbs, and peanuts to the shallots.

Whisk fish sauce, lime juice, vinegar, sugar, garlic, and chillies in a separate bowl.

Mix sliced shallots and salt in a large bowl and soften for 30 minutes.