zoom Vietnamese Turkey Salad with Mint and Chilli Dressing

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    Vietnamese Turkey Salad with Mint and Chilli Dressing

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    Vietnamese Turkey Salad with Mint and Chilli Dressing

    Vietnamese dishes use lots of mint and chilli to give them fabulous flavour. This salad is quick to prepare and a great way to use up turkey leftovers.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2 - 3


    • 200g pack Waitrose Crunchy Salad
    • ½ small white cabbage, finely shredded
    • 1 small carrot, grated
    • ½ small onion, finely chopped
    • 300g cooked turkey, shredded
    • 1 large red chilli, deseeded and finely chopped
    • ½ x 20g pack fresh mint, leaves roughly chopped
    • 1 tsp toasted sesame oil
    • 1 tbsp Bart Thai Fish Sauce
    • 2 limes
    • 125g Waitrose Natural Roasted Peanuts


    1. Place the crunchy salad, cabbage, carrot and onion in a large serving bowl. Scatter over the shredded turkey.
    2. Place the chilli and mint in a small bowl. Add the sesame oil, fish sauce and the juice of 1 lime. Mix and season.
    3. Drizzle the dressing over the salad and vegetables and toss. Scatter the peanuts over and serve with the remaining lime cut into wedges, and crusty French bread.

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    Cook's tips

    Leftover chicken works just as well as turkey in this salad. This dish will easily serve 4 as an accompaniment or starter.


    Average user rating

    4 stars