Asian-Style Turkey Salad

Mention the word turkey and it instantly conjures up images of the festive season, roast turkey, cranberry sauce, Christmas & Thanksgiving. With the exception of deli meat, it's use remains largely dormant throughout the rest of the year.  Why? who knows.... but this doesn't have to be the case.

Here are a few facts about this delicious, versatile and nutritious meat.
  • Turkey is a quality lean protein-rich food
  • It is a fantastic source of vitamin B6 - one 150g serve will provide you with 40% of your recommended daily intake.
  • The darker meat on a turkey has comparable zinc and iron levels to a lamb chop and nearly as much as a lean roast beef.
  • It is low in fat, particularly saturated fat
  • There is no quality difference between frozen and fresh turkey
  • It is perfect for those of us trying to follow a healthy eating plan

Because it has a mild taste, it is able to take on so many different flavours, making it perfect for a range of cuisines. I started making this recipe early last year and it has become one of our favourite healthy meals. I hope you enjoy it as much as we do.

Don't forget about turkey, spread the word!

Asian-Style Turkey Salad 
An Original Recipe by The Food Mentalist

Serves 2-3 as a Main

500g turkey mince

1/2 Chinese cabbage finely shredded
1 carrot
1 Lebanese cucumber
2-3 small red chilli's ( or more depending on your taste)
1 stick of lemongrass ( finely chopped - white part only)
1 large clove of garlic, minced
3/4 cup light chicken stock
1 1/2 tablespoons fish sauce
1 tablespoon light soy sauce
1 1/2 tablespoons of palm or brown sugar
3 tablespoons of sesame oil
1/2 cup chopped coriander leaves
1/2 cup chopped or torn mint leaves
1/2 a lime juiced

a small knob of ginger finely sliced or minced ( optional)
2 tablespoons sesame seeds ( optional)

Place finely sliced cabbage in a large bowl. Cut carrot and cucumber into match sticks and toss through cabbage. If you have bought a large bunch of coriander and/or mint add a few extra leaves of each to the bowl if desired.

Thinly slice chilli's and add half to the bowl with the cabbage.

Heat sesame oil in fry pan or wok and once hot add garlic, lemongrass and remaining sliced chilli (also add ginger here if you are using it). Fry for 2-3 minutes and then add the turkey mince and stir fry for 5 minutes, breaking up any lumps with a wooden spoon.

Photo: The Food Mentalist
Add stock and bring to boil. Simmer for 10-15 minutes or until stock is absorbed.

Combine fish sauce, soy, sugar, herbs and lime juice and stir through the turkey.

Top over cabbage, cucumber, carrot and chilli.

Sprinkle with sesame seeds ( optional)

Serve & Enjoy

Turkey Mince is available at both Coles & Woolworths as well as some independent supermarkets and butchers.


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