- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1/4 cup (15g) shredded coconut
- 300g roast turkey, shredded
- 1kg white cabbage (about 1/2 regular cabbage or 1 mini cabbage), very finely shredded
- 1 cup mint leaves
- 1 cup coriander leaves
- 8 kaffir lime leaves, very finely shredded
Chilli jam dressing
- 1/4 cup (60ml) peanut oil
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 1/2 teaspoons dried chilli flakes
- 1/3 cup (80ml) fish sauce
- 75g palm sugar, grated, or brown sugar
- 1/3 cup (80ml) lime juice
Method
- Step 1Preheat oven to 150°C. For dressing, heat oil in a small saucepan over medium heat. Add shallots and garlic. Cook, stirring, for 5 minutes or until golden. Add chilli flakes and cook for 1 minute, then add fish sauce and palm sugar and stir to dissolve. Remove from heat. Allow to cool. Stir in lime juice.
- Step 2Place coconut on an oven tray and toast for 5 minutes or until golden. Combine turkey, cabbage, herbs, toasted coconut and lime leaves in a large bowl and toss gently to combine.
- Step 3Add dressing to salad and gently toss to combine. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1764 kj
Energy
23g
Fat Total
7g
Saturated Fat
9g
Fibre
18g
Protein
30mg
Cholesterol
2580.26mg
Sodium
29g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you prefer, you could replace the turkey in the turkey salad recipe with shredded chicken breast or whole prawns.Try using the chilli jam dressing on other salads to give them a touch of Thai flavour.
- Author: Lisa Featherby
- Image credit: Andrew Lehmann
- Publication: Notebook:
