Thai turkey salad with mint and chilli

From Cookipedia

Thai turkey salad with mint and chilli
Thai turkey salad with mint and chilli
Servings:Serves 2 to 3
Calories per serving:1302
Ready in:20 minutes
Prep. time:20 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

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


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  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.

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