Junes Thai Salad With Turkey Recipes

Steps:

• 1. Place all salad ingredients in a large bowl and mix to combine.
• 2. Place all dressing ingredients in a separate bowl.
• 3. Use a hand held blender to puree the dressing ingredients.
• 4. Add the dressing ingredients to the salad and toss well.

Steps:

• In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away.
• To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.

Steps:

• Brown ground turkey in a nonstick pan. Add water, fish sauce and brown sugar and cook, stirring until liquid has almost evaporated. Toss with cucumber, cilantro, lime juice and peanuts. Serve with lettuce leaves for wrapping.

Steps:

• Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
• To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
• Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.