Ingredients
Scale
- 2 cups diced leftover roast turkey (about 10 ounces)
- 1 persian cucumber or ⅓ european cucumber, cut into matchsticks
- 1 small carrot, peeled and cut into matchsticks
- 2 radishes, trimmed and sliced thin
- 1 large shallot, sliced thin
- ¼ cup roughly chopped cilantro leaves
- ¼ cup roughly chopped mint leaves
- 2 Tablespoon crispy shallots
- 1–2 thai bird or other chili, minced (optional)
- 6 lettuce leaves or a small head of lettuce cut in wedges (washed and dried)
Dressing:
- 2 cloves garlic
- 4 Tablespoons fish sauce
- 6 Tablespoons fresh lime juice, from 2 large limes
- 3 Tablespoons sugar
- 1 minced thai bird chili
Instructions
- Combine the dressing ingredients and stir until the sugar is dissolved.
- Put all of the salad ingredients, except the lettuce, into a large bowl and pour the dressing on top. Lightly toss to combine the ingredients. Divide the lettuce leaves onto 2 plates and mound a portion of the turkey salad onto the lettuce. You can also just put the salad onto one large platter.
- Serve turkey salad immediately.
Notes
*If you would like to make the salad ahead of time, keep the dressing separate. Right before serving, toss the salad with the dressing, plate the salad, and serve.
Keywords: turkey, leftovers, salad, nuoc cham, vietnamese, fast, healthy