500g shredded left-over turkey
1 cucumber, peeled
1 large red onion or 3 shallots
100g bean sprouts
Large bunch of coriander, washed and dried
Handful Vietnamese mint (if available)
1 tsp roasted sesame seeds (optional)
DRESSING:
3 tbsp fish sauce
Juice of 2 limes
2 tsp sugar
2 large red chillies, thinly sliced into long strips
1 tsp finely chopped garlic
1 tsp grated ginger
Using a potato peeler, slice long slivers of cucumber, avoiding the seeds, and cut the onion into very thin slices. Place all the ingredients in a bowl.
Combine all the dressing ingredients and stir to dissolve the sugar. Pour over the salad, and toss well to ensure that all ingredients are well coated. Grab your chopsticks and tuck in!
500g shredded left-over turkey
1 cucumber, peeled
1 large red onion or 3 shallots
100g bean sprouts
Large bunch of coriander, washed and dried
Handful Vietnamese mint (if available)
1 tsp roasted sesame seeds (optional)
DRESSING:
3 tbsp fish sauce
Juice of 2 limes
2 tsp sugar
2 large red chillies, thinly sliced into long strips
1 tsp finely chopped garlic
1 tsp grated ginger
Using a potato peeler, slice long slivers of cucumber, avoiding the seeds, and cut the onion into very thin slices. Place all the ingredients in a bowl.
Combine all the dressing ingredients and stir to dissolve the sugar. Pour over the salad, and toss well to ensure that all ingredients are well coated. Grab your chopsticks and tuck in!
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