Thai Chilli Turkey Salad
★★★★★ Rating

Thai Chilli Turkey Salad

Give your leftovers a fresh makeover with this vibrant Thai Turkey Salad. A quick, crunchy mix of shredded vegetables and turkey tossed in a zesty lemongrass and ginger dressing.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
15

INGREDIENTS

For the salad

  • 1 small carrot, julienned
  • 1 small parsnip, julienned
  • 80–100g finely shredded red cabbage 
  • 4 Brussels sprouts, shredded (finely sliced, then separated with fingers)
  • 125g leftover turkey, shredded
  • Large handful mint leaves, shredded
  • Large handful coriander leaves, picked

For the dressing 

  • 3 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice PAste
  • 1½ tbsp rice vinegar (or apple cider/white wine vinegar)
  • 1½ tsp honey
  • 2 tbsp neutral oil
  • 1–2 tbsp warm water, to loosen slightly if needed

To serve

  • 1 spring onion, thinly sliced
  • Handful salted peanuts, roughly chopped

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00

DIRECTIONS

  1. Combine the carrot, parsnip, cabbage, sprouts, turkey, mint and coriander on a large platter.
  2. Whisk the dressing ingredients until smooth, adjusting with a splash of water to reach a pourable consistency.
  3. Pour over the salad and toss lightly to coat.
  4. Scatter with spring onion and peanuts to serve.
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