No-cook Vietnamese-style turkey noodle salad with peanut and mint recipe
This no-cook turkey noodle salad is the perfect meal for that festive in-between period: light, crunchy and packed with flavour while taking no time at all to put together.
See method- Serves 4
- 10 mins to prepare
- 706 calories / serving
Ingredients
- 400g leftover turkey, sliced
- 2 tbsp black or white sesame seeds
- 2 x Tesco 300g cooked rice noodles
- ½ cucumber, finely diced
- 3 medium carrots, peeled into ribbons
- ¼ red cabbage, very finely sliced
- 100g peanuts, roughly chopped
- 6 spring onions, finely sliced at an angle
- 1 red chilli, finely sliced
For the dressing
- 80ml soy sauce
- 4 tbsp fish sauce
- 1 clove garlic, crushed
- 2½cm stick ginger, peeled and grated
- Juice of 1 lime, plus extra wedges to serve
- 1 tbsp light brown sugar
- 25g mint, leaves removed and finely chopped
Each serving contains
- Energy
- 2965kJ 706.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 5.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 73.4gProtein 47.3gFibre 8.5g
Method
- Mix together the dressing ingredients in a small bowl. Add 2 tbsp of water to loosen it a little.
- Toss together the cooked turkey with the sesame seeds.
- Divide the cooked noodles between the plates. Sprinkle over the diced cucumber, the peeled carrots, the sliced cabbage and the turkey. Drizzle over the dressing, top with chopped peanuts, spring onions and chilli and serve.
- See more Christmas leftovers recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
