Vietnamese-inspired turkey salad
Prep time: 45 minsTotal time: 
Vietnamese-inspired turkey salad
Bring leftover turkey meat back to life with this zingy dressing
Prep time: 45 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 150g rice vermicelli noodles
- 2 tbsp vegetable oil
- 500g leftover turkey meat, shredded into large chunks
- 1 cucumber, middle scooped out and cut into matchsticks
- 2 carrots, cut into matchsticks
- 100g radishes, sliced
- ½ x 30g pack coriander, leaves picked
- ½ x 30g pack mint, leaves picked
- 50g roasted salted peanuts, chopped
For the dressing
- 4 tbsp fish sauce*
- 4 tbsp rice vinegar
- 1 tsp dark soy sauce*
- 2 tbsp brown sugar
- juice of 2 limes, plus extra wedges to serve
- 2 red chillies, finely chopped
- 2 garlic cloves, grated
Step by step
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Start by cooking your vermicelli noodles according to pack instructions – this usually involves boiling for around 3-5 minutes. Meanwhile, whisk together all the ingredients for the dressing. Once your vermicelli are cooked, drain and rinse with cold water.
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Add the vegetable oil to a large pan over medium-high heat, then add the leftover turkey meat. Cook for 5 minutes or until you start to get some crispy brown bits all over the meat. Pour in half of the dressing, reduce the heat to medium low and cook for 2-3 minutes or until the meat is glazed with caramelised bits all over.
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Add the vermicelli to a platter along with all the vegetables and herbs. Add the turkey and drizzle over the remaining dressing. Top with the peanuts and serve with lime wedges.
*Check your fish sauce and soy sauce is gluten-free, if required.
