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| Thai Turkey Salad |
Give turkey a Thai twist with this delicious turkey and vermicelli salad infused with fresh herbs & lime juice. A great recipe for leftover turkey!
Ingredients (serves 4):
- 200g rice vermicelli noodles
- 1/3 cup (80ml) fish sauce
- 1/4 cup grated palm sugar (see note) or brown sugar
- 2 long red chillies, deseeded, finely chopped
- 2 tsp grated fresh ginger
- 1 garlic clove, chopped
- 100ml lime juice (from about 4 limes)
- 2 cups (320g) shredded cooked turkey breast
- 1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1/4 cup each Thai basil (see note), coriander and mint leaves
- 2 tbs chopped roasted peanuts
Directions:
- Soak the rice vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.
- Meanwhile, place the fish sauce and sugar in a saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves. Allow to cool slightly, then place in a blender with the chilli, ginger, garlic and lime juice. Puree until smooth. Set dressing aside.
- Place the drained noodles, shredded turkey, cucumber, carrot, herbs and peanuts in a large bowl. Pour over the dressing and toss gently to combine. Divide the salad among plates and serve.
Pasta Tip:
- Palm sugar and Thai basil leaves are available from Asian food shops and selected supermarkets.
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