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Vietnamese Turkey Salad
4 cups shredded cooked turkey or chicken 300g dried rice noodles 1 large carrot, shaved into strips with a mandolin or peeler 1 red pepper, cut into thin strips 5 spring onions, finely angle-sliced 1½ cups (100g) bean sprouts 2 cups loosely packed mint and/or coriander leaves ¼ cup sesame seeds, toasted Vietnamese Dressing ½ cup thai sweet chilli sauce ¼ cup rice vinegar or white wine vinegar 2 tbsp fish sauce finely grated zest of 2 limes or lemons 2 tbsp lime or lemon juice ½ tsp five-spice powder salt and ground black pepper, to taste
© Annabel Langbein Media
Place turkey or chicken in a large bowl. Make Vietnamese Dressing by shaking all ingredients in a small jar. Toss half dressing with turkey or chicken.
Cook noodles according to packet instructions, rinse and drain. Add to turkey with remaining salad ingredients and remaining dressing. Toss to combine and serve immediately.
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