This is a festive spin on the lip smackingly good Thai Waterfall Salad. Traditionally made with grilled beef, I have adapted the recipe to include your lovely leftover turkey, shredded and tossed with loads of veggies and herbs and a wickedly tart dressing. If you like it hot, try adding 1 tsp of crushed chilli flakes into the dressing.
Method
- Put the red onion into a large mixing bowl and add the lime juice and sugar. Mix well and set to one side to macerate whilst you re-heat the turkey.
- Heat 2 tbsp of the oil in a non-stick frying pan over a medium heat and add the turkey, 1 tbsp of the fish sauce and the light soy. Stir-fry for 3-4 minutes until warmed through.
- Add the remaining fish sauce and olive oil to the onions and then chuck in the satsumas, cucumber, tomatoes, baby gem and most of the coriander. Toss together and transfer to a serving dish.
- Top the salad with the turkey and garnish with shallots, peanuts, chilli and remaining coriander leaves and mint. Serve immediately.
Ingredients
Serves 4
1 red onion finely sliced
The juice of 2 limes
1 tsp sugar
300g cooked turkey, shredded
2 tbsp fish sauce
2 tsp light soy sauce
1/4 tsp black pepper
4 tbsp olive oil
2 satsumas, peeled and sliced
1/2 cucumber, deseeded and thinly sliced
200g cherry tomatoes, halved
1 Baby gem, shredded
A large handful of coriander leaves
20g crispy shallots
15g toasted peanuts, smashed
1 red chilli, sliced
A small handful of mint leaves
