Thai-Style Turkey Salad

If you’re wondering what to do with all that leftover turkey, this is a great recipe to try!


2 finely chopped and deseeded long red chillies
200g rice vermicelli noodles
1 chopped garlic clove
80ml fish sauce
2tsp grated fresh ginger
1 carrot cut into matchsticks
100ml lime juice
¼ cup brown sugar or grated palm sugar
320g cooked, shredded turkey breast
¼ cup each of Thai basil, fresh mint, and fresh coriander
1 deseeded cucumber, halved and cut into matchsticks
2tbsp roasted, chopped peanuts


  1. Cook rice vermicelli noodles in boiling water or cook according to packet instructions. Drain and refresh in cold water, drain again and set aside.
  2. In a saucepan, place the fish sauce and sugar and simmer over low heat for two or three minutes, stirring until sugar is dissolved. Allow to cool slightly, place in a blender and blend with ginger, garlic, chilli, and lime juice, puréeing until smooth. Set aside dressing.
  3. Place shredded turkey, carrot, herbs, cucumber, drained noodles and peanuts in a large bowl. Pour over dressing and mix gently to combine. Divide between four plates and serve.

Serves 4

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