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
Weight (Per Portion)

One portion of this dish weighs approximately 320.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Onions, shallots, raw100 Gram
Salt, sea0.25 Teaspoon
Turkey, meat, raw350 Gram
Cabbage, chinese (pak-choi)400 Gram
Beansprouts, raw100 Gram
Carrots1 Large
Mint, dried15 Gram
Peanuts, dry roasted40 Gram
Pepper, black1 Pinch
Lime, juice3 Tablespoon
Vinegar, rice, Kikkoman1 Tablespoon
Sugar, caster2 Tablespoon
Garlic1 Teaspoon
Sauce, fish45 Gram
Pepper, hot chilli, red, raw2 Medium
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 252
Protein 52.90%
Other Carbohydrate 6.20%
Sugar 9.46%
Fat Saturated 8.99%
Fat Unsaturated 10.71%
Fiber 12.34%
Sodium 30.12%
Salt 31.14%
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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.
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