Vietnamese Turkey Salad
This vibrant Asian-inspired salad is a delightful mix of tender rice noodles, shredded turkey, and crunchy vegetables tossed in a zesty lime-chili dressing. The flavors of fresh herbs and toasted peanuts add a delicious finishing touch to this colorful and healthy dish.
— Constant Cookbook
Ingredients
- 80ml rice vinegar or cider vinegar
- 1 tbsp caster sugar
- 1 small red chilli , halved
- 50g rice noodles , cooked/soaked following the packet instructions
- 1 carrot , shredded
- 200g turkey cooked, shredded
- a handful each of coriander and mint leaves
- ½ Chinese leaf , shredded
- a small handful peanuts , toasted and chopped
Instructions
- Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
- To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
- Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.
Yield
Serves 2
Nutrition
- Calories: 298 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.8 milligram of sodium
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