Thai-Style Turkey Salad recipe, brought to you by MiNDFOOD. Need a simple summer salad that you can whip up at moments notice? Look no further then this light than-turkey salad. Fresh garlic, chilli, basil and coriander means it pack a punch in flavour.
Serves 6
1/3 cup fish sauce
1/4 cup fresh lime or lemon juice
3 tsp brown sugar
1/4 tsp white pepper
375g packet dried rice noodles (medium size)
2 long red chillies, deseeded
150g beans, shredded
3 cups cooked turkey, shredded
1 large carrot, peeled, shredded
1 cup basil leaves
1 cup coriander leaves
Combine fish sauce, lime juice, sugar and white pepper in a jug. Place noodles into a large bowl and cover with boiling water. Stand for 5 minutes or until noodles are softened. Drain and rinse under cold water.
Finely chop 1 chilli and finely shred remaining chilli. Place beans into a bowl and cover with boiling water. Stand for 2 minutes or until just tender. Drain and rinse under cold water.
Place noodles and turkey onto serving plates. Top with carrot and beans. Sprinkle with chopped chilli. Place basil leaves, coriander leaves and shredded chilli onto salad. Drizzle over dressing and serve.
Note: Leftover roast chicken can also be used in this recipe.
