Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint Archive

Name: Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint Archive
Ingredients: 100g/3Â½oz shallots, peeled, very thinly sliced; Â¼ tsp salt, or to taste; 350g/12Â¼oz cold, cooked leftover turkey meat, sliced into strips; 400g/14Â¼oz Chinese cabbage, core removed, leaves finely shredded; 100g/3Â½oz beansprouts; 1 large carrot, peeled, cut in half, finely shredded; 15g/Â½oz Vietnamese mint leaves (available from some Asian grocers), or a mixture of coriander and mint or Thai sweet basil leaves, roughly chopped; 40g/1Â½oz roasted peanuts, coarsely chopped, plus extra to serve; freshly ground black pepper; 3 tbsp fish sauce (nam pla); 3 tbsp freshly squeezed lime juice; 1 tbsp rice vinegar; 2 tbsp caster sugar; 1 tsp very finely chopped garlic; 2 red bird's-eye chillies, finely chopped

beebrecipes.co.uk

This is an easy way to use up leftover Christmas turkey, plus it makes a delicious light meal to help make up for the excesses of Christmas.

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Ingredients

100g/3Â½oz shallots, peeled, very thinly sliced
Â¼ tsp salt, or to taste
350g/12Â¼oz cold, cooked leftover turkey meat, sliced into strips
400g/14Â¼oz Chinese cabbage, core removed, leaves finely shredded
100g/3Â½oz beansprouts
1 large carrot, peeled, cut in half, finely shredded
15g/Â½oz Vietnamese mint leaves (available from some Asian grocers), or a mixture of coriander and mint or Thai sweet basil leaves, roughly chopped
40g/1Â½oz roasted peanuts, coarsely chopped, plus extra to serve
freshly ground black pepper
3 tbsp fish sauce (nam pla)
3 tbsp freshly squeezed lime juice
1 tbsp rice vinegar
2 tbsp caster sugar
1 tsp very finely chopped garlic
2 red bird's-eye chillies, finely chopped