Vietnamese turkey salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 80ml rice vinegar or cider vinegar
- 1 tbsp caster sugar
- 1 small red chilli, halved
- 50g rice noodles, cooked/soaked following the packet instructions
- 200g cooked turkey, shredded
- coriander or mint leaves, a handful of each
- ½ Chinese leaf, shredded
- 1 carrot, shredded
- a small handful peanuts, toasted and chopped
Method
- STEP 1
Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.
