Spicy Thai Turkey Salad

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Spicy Thai Turkey Salad

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Wondering what to do with turkey leftovers after Christmas day? Saba’s Executive Chef, Taweesak Trakoolwattana has shared some delicious authentic Thai and Vietnamese recipes to help you get creative with leftover turkey this Christmas. Tao’s delicious Spicy Thai Turkey Salad is gluten free 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

Instructions

  1. 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.
  2. Combine the cucumber, shallots, cherry tomatoes, carrots and lemongrass in a bowl. Add the turkey and dressing, mix well.
  3. Serve with: 2 dessert spoons unsalted, roasted peanuts, crushed and 100g mixed salad leaves
  4. To serve: Sprinkle with crushed peanuts and put the salad leaves on the side.
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