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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.

HealthyTurkeyDairy FreeLeftoversGluten FreeSalad
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
0
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
3
tbsp
Fish Sauce
1
tbsp
Rice Vinegar
Liquids
3
tbsp
Lime Juice
freshly squeezed
Meat
350
g
Turkey Meat
cold, cooked leftovers, sliced into strips
NutsSeeds
0.25
tsp
Salt
or to taste
15
g
Vietnamese Mint Leaves
roughly chopped
40
g
Peanuts
roasted, coarsely chopped
1
piece
Black Pepper
freshly ground, to taste
1
tsp
Garlic
very finely chopped
Vegetables
100
g
Shallots
peeled and very thinly sliced
400
g
Chinese Cabbage
core removed, leaves finely shredded
100
g
Beansprouts
1
piece
Carrot
peeled, cut in half, finely shredded
2
piece
Bird's-Eye Chillies
finely chopped

Method

1
2
3
4
5