Spicy Thai Turkey Salad
Tao’s Alternative Christmas Turkey Recipe
Spicy Thai Turkey Salad***
Serves 2 as a main course
We know there is usually too much turkey left over after the Christmas dinner. It can be hard to decide what to do with the leftovers. Tao has come up with a delicious dish which is guaranteed to make the last of the turkey disappear.
Tao’s delicious Spicy Thai Turkey Salad is coeliac-friendly and packed with superfoods; making it the perfect dish to whip up for a post-Christmas lunch with friends and family.
Ingredients
- 320g sliced roasted turkey
- 150g cucumber, cut lengthways, deseeded and quartered
- 50g shallots, finely sliced
- 5 cherry tomatoes, halved
- 30g carrots, shredded
- 2 stalks lemongrass, finely sliced
For the dressing:
- 2 shallots, finely chopped
- 1 dsp chillies, finely chopped
- 4 bird’s eye chillies, finely chopped
- 3 cloves garlic, crushed, chopped
- 1 dsp coriander stalks, chopped
- 3 dsp fish sauce
- 3 dsp lime juice
- ¼ dsp sugar
- 1 dsp hot chilli sauce
Method
To make the dressing:
- Mix the shallots, chillies, bird’s eye chillies, garlic and coriander in a bowl and season with the fish sauce, lime juice, sugar, and hot chilli sauce. Keep to one side. Combine the cucumber, shallots, cherry tomatoes, carrots and lemongrass in a bowl. Add the turkey and dressing, mix well.
Serve with:
- 2 dsp unsalted, roasted peanuts, crushed
- 100g mixed salad leaves
To serve:
- Sprinkle with crushed peanuts and put the salad leaves on the side.
