¼ tsp salt, or to taste

350g/12¼oz cold, cooked leftover turkey meat, sliced into strips

400g/14¼oz Chinese cabbage, core removed, leaves finely shredded

100g/3½oz beansprouts

1 large carrot, peeled, cut in half, finely shredded

15g/½oz mint leaves

freshly ground black pepper

For the dressing

3 tbsp fish sauce (nam pla)

3 tbsp freshly squeezed lime juice

1 tbsp rice vinegar

2 tbsp caster sugar

2 red bird's-eye chilies, finely chopped


For the dressing, mix together the dressing ingredients in a separate bowl until well combined.

Just before serving, add the cold turkey strips to the bowl Mix in the Chinese cabbage leaves, beansprouts, shredded carrot and herbs.

Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.

To serve, pile the turkey salad into the centre of each of four serving plates.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Turkey salad with Chinese cabbage & mint
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