Name: Vietnamese turkey salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 150 gram snow peas, trimmed; 1 (130g) lebanese cucumber, seeded, cut into matchsticks; 1 (120g) carrot, cut into matchsticks; 1 (150g) small red capsicum, sliced thinly; 100 gram snow pea tendrils; 1/2 cup fresh mint leaves, loosely packed; 1/2 cup fresh coriander leaves, loosely packed; 2 cup (320g) thinly sliced turkey meat; 2 tablespoon unsalted roasted peanuts, coarsely chopped; Dressing; 2 tablespoon peanut oil; 2 tablespoon lime juice; 1 tablespoon brown sugar; 1 tablespoon fish sauce

Ingredients

150 gram snow peas, trimmed

1 (130g) lebanese cucumber, seeded, cut into matchsticks

1 (120g) carrot, cut into matchsticks

1 (150g) small red capsicum, sliced thinly

100 gram snow pea tendrils

1/2 cup fresh mint leaves, loosely packed

1/2 cup fresh coriander leaves, loosely packed

2 cup (320g) thinly sliced turkey meat

2 tablespoon unsalted roasted peanuts, coarsely chopped

Dressing

2 tablespoon peanut oil

2 tablespoon lime juice

1 tablespoon brown sugar

1 tablespoon fish sauce

Method

1.Boil, steam or microwave snow peas until just tender; drain. Rinse under cold water; drain. Slice snow peas thinly lengthways.

2.Place snow peas in a large bowl with vegetables, herbs and turkey.

3.Meanwhile to make dressing: Place ingredients in a screw-top jar; shake well.

4.Drizzle dressing over salad; toss gently to combine. Serve sprinkled with nuts.

Not suitable to freeze. Not suitable to microwave.
Note

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