Thai turkey salad with mint and chilli

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A great way to use up the left-over turkey or Chicken and it won't taste like another Christmas dinner either.

Ingredients

• 200g packet of mixed crunchy salad leaves
• ½ small white cabbage, shredded in a food processor
• 1 small carrot, peeled and grated
• ½ small onion, peeled and finely chopped
• 300g cooked turkey meat, picked from bones and shredded
• 1 large red chilli, deseeded and chopped into rings
• Big handful of mint leaves, chopped roughly
• 1 teaspoon sesame oil
• 1 teaspoon nam pla
• Juice and zest from 1 lime
• 1 lime cut into wedges
• 125 g peanuts or Cashew nuts, roughly crushed with a rolling pin
• sea salt and freshly ground black pepper
• Crusty bread to serve

Method

1. Add the salad leaves, cabbage, carrot and onion to a large serving bowl and mix well
2. Scatter the shredded turkey over the salad
3. In a small bowl, add the mint, chilli and lime zest. Add the lime juice, sesame oil and nam pla and stir well
4. Dress the salad with the oil mixture and season to taste with salt and pepper. Go easy on the salt if you are using salted peanuts
5. I like to toast the peanuts or cashews for a few minutes in a hot pan, but that's a personal taste.
6. Scatter the crushed peanuts over the top

Serving suggestions

Serve with crusty bread and lime wedges

Chef's note

December; Our garden mint had all but disappeared, however, we still had lots of basil in the conservatory, which works admirably well as a substitute in this dish.