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Thai Turkey Salad

From Tyler Florence
/ Source: TODAY

Servings: 4


For the salad

  • 3 cups cooked turkey, shredded
  • 3 cups savoy cabbage, thinly sliced
  • 1 cup bean sprouts
  • 1/2 large red onion, sliced paper thin
  • 1 large cucumber, peeled, seeded and sliced paper thin
  • 4 scallions, trimmed and sliced
  • 1 small Serrano chili, sliced paper thin
  • 1 handful fresh mint leaves
  • 1/3 cup roasted peanuts
  • 1/4 cup fresh cilantro leaves, chopped

For the dressing

  • 1/2 cup peanut oil
  • 1/4 cup fish sauce
  • 1 tbsp rice wine vinegar
  • Juice of 1/2 lime
  • 2 tsp fresh ginger
  • 1 tsp sugar
  • 1 tbsp rooster chili sauce
  • Sea salt to taste

In a mixing bowl, whisk together the dressing ingredients and let sit for several minutes to infuse with flavor. Emulsify again before using.

Shortly before serving, toss together all of the salad ingredients, except the peanuts and cilantro in a large bowl. Drizzle with the dressing and toss to coat. Garnish with cilantro and peanuts and serve immediately.