Vietnamese turkey salad
This is a great, fresh way to use up leftover turkey and it's ready in just 15 minutes. It's the perfect foil to a surfeit of rich food over Christmas.
15 min2 servings335 kcal
Ingredients
- 80 ml rice vinegar or cider vinegar
- 1 tbsp caster sugar
- 1 small red chilli halved
- 50 g rice noodles cooked/soaked following the packet instructions
- 200 g cooked turkey shredded
- coriander or mint leaves a handful of each
- 1/2 Chinese leaf shredded
- 1 carrot shredded
- a small handful peanuts toasted and chopped
Instructions
- 1
Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away.
- 2
Pour over the noodles.
- 3
Add the rest of the ingredients, except the peanuts and toss together.
- 4
Sprinkle with the nuts.
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