Turkey Salad with Chinese Cabbage, Beansprouts and Vietnamese Mint

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g/3½oz shallots
• ¼ tsp salt
• 350g/12¼oz cold, cooked leftover turkey
• 400g/14¼oz Chinese cabbage
• 100g/3½oz beansprouts
• 1 large carrot
• 15g/½oz Vietnamese mint leaves (available from some Asian grocers), or a mixture of coriander
• 40g/1½oz roasted peanuts
• freshly ground black pepper
• 3 tbsp fish sauce
• 3 tbsp freshly squeezed lime juice
• 1 tbsp rice vinegar
• 2 tbsp caster sugar
• 1 tsp very finely chopped garlic
• 2 red bird's-eye chillies

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Thinly slice the shallots and put them in a bowl of cold water for 15 minutes to soften their bite, then drain and pat dry.

2. Shred the Chinese cabbage finely, cut the carrot into thin matchsticks, and pick the Vietnamese mint leaves from their stems.

3. Pull or shred the cold cooked turkey into bite-sized pieces and keep it chilled until serving.

4. Make the dressing: whisk the fish sauce, lime juice, rice vinegar, caster sugar and very finely chopped garlic until the sugar dissolves. Finely slice one chilli and add it to the dressing.

5. Split the remaining chilli lengthwise, discard or keep the seeds as you prefer, and set aside for garnish.

6. Put the cabbage, carrot, beansprouts, shallots and salt in a large bowl and toss well with your hands for about 1 minute.

7. Add the turkey and most of the mint, pour over the dressing and toss gently until everything is evenly coated.

8. Roughly crush the roasted peanuts. Serve the salad topped with the peanuts, remaining mint, split chilli and a grind of black pepper.