Recipe Details
| Title | A-Turkey salad with chinese cabbage beansprouts and vietnamese mint |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 323.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Onions, shallots, raw | 100 Gram | |
| Salt, sea | 0.25 Teaspoon | |
| Turkey, meat, raw | 350 Gram | |
| Cabbage, chinese (pak-choi) | 400 Gram | |
| Beansprouts, raw | 100 Gram | |
| Carrots | 1 Large | |
| Mint, dried | 15 Gram | |
| Peanuts, dry roasted | 40 Gram |  |
| Pepper, black | 1 Pinch | |
| Lime, juice | 3 Tablespoon | |
| Vinegar, rice, Kikkoman | 1 Tablespoon | |
| Sugar, caster | 2 Tablespoon | |
| Garlic | 1 Teaspoon | |
| Sauce, fish | 45 Gram |  |
| Pepper, hot chilli, red, raw | 2 Medium |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 266 |  |
| Protein | 52.90% | |
| Other Carbohydrate | 6.19% | |
| Sugar | 13.74% | |
| Fat Saturated | 8.99% | |
| Fat Unsaturated | 10.71% | |
| Fiber | 12.34% | |
| Sodium | 30.00% | |
| Salt | 31.01% | |
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Recipe Method
1. Mix peeled and very thinly sliced shallots and salt in a large bowl and set aside for 30 minutes, or until softened. 2. Meanwhile, for the dressing, mix together the dressing ingredients in a separate bowl until well combined fish sauce, freshly squeezed lime juice, vinegar, sugar, very finely chopped garlic and chillies. 3. Just before serving, add the cold (cooked leftover) turkey meat sliced into strips to the bowl of salted shallots. 4. Mix in the Chinese cabbage leaves (core removed, leaves finely shredded), beansprouts, finely shredded carrot (peeled, cut in half), herbs and roasted peanuts, coarsely chopped plus extra to serve until well combined. 5. Pour over the dressing, season, to taste, with freshly ground black pepper. Mix well until the dressing coats the salad ingredients. 6. To serve, pile the turkey salad into the centre of each of four serving plates. Sprinkle over the remaining chopped roasted peanuts.