Turkey Salad with Vietnamese Dressing

leftover turkey noodle salad with Vietnamese dressing

Turkey Salad with Vietnamese Dressing

Got leftover cooked turkey or chicken? Turn it into this fresh, punchy and substantial salad with rice noodles, vegetables and my favorite Vietnamese chili and lime dressing.

Prep Time20

Cook Time0

Total Time20

Course: Main Course, Salad

Cuisine: Asian

Keyword: sous vide turkey, turkey noodle salad, turkey salad, vietnamese salad

Servings:

Calories: 475kcal

Ingredients

For the dressing

1 clove garlic minced
1 red chili minced (deseed if you don’t like things too spicy)
2 limes juiced
2 tbs superfine sugar caster sugar
3 tbs fish sauce to taste, you may need extra

For the salad

1 lb cooked turkey cold; cut or shredded into bite sized pieces (or use chicken)
7 oz rice vermicelli noodles dried (glass noodles also work here)
2 cups beansprouts
1 cucumber medium, sliced (peel if skin is tough)
1 red bell pepper capsicum, small, sliced
3 scallions spring onions, finely sliced
2 tsp sesame oil
½ bunch fresh cilantro coriander, leaves picked
½ bunch fresh mint leaves picked
2 oz roasted peanuts or cashews, chopped (optional)

US Customary - Metric

Instructions

Make the dressing

Mix all the ingredients together in a bowl, using the lesser amount of fish sauce. Mix in ¼ cup water and taste to check the balance of salty, sour and sweet. Add more lime juice or fish sauce to taste if necessary.

Make the salad

Prepare the noodles according to packet directions (the ones I use just need a 5-10 minute soak in boiling water, then a rinse in cold water). Drain well and cut into shorter lengths if they seem too long.
Mix half of the dressing with the turkey and set aside while you assemble the other ingredients.
Put the drained noodles, beansprouts, cucumber, bell pepper and scallions into a bowl with the dressed turkey and the sesame oil. Toss to combine, then taste and add more dressing as required.
Mix through the herbs, then pile the salad onto a serving platter. Scatter the nuts over the top and serve immediately.

Nutrition