Turkey salad with chilli jam and toasted coconut

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How to make Turkey salad with chilli jam and toasted coconut

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 1/4 cup (15g) shredded coconut
  • 300g roast turkey, shredded
  • 1kg white cabbage (about 1/2 regular cabbage or 1 mini cabbage), very finely shredded
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 8 kaffir lime leaves, very finely shredded

Chilli jam dressing

  • 1/4 cup (60ml) peanut oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 1/2 teaspoons dried chilli flakes
  • 1/3 cup (80ml) fish sauce
  • 75g palm sugar, grated, or brown sugar
  • 1/3 cup (80ml) lime juice

Method

  • Step 1 Preheat oven to 150°C. For dressing, heat oil in a small saucepan over medium heat. Add shallots and garlic. Cook, stirring, for 5 minutes or until golden. Add chilli flakes and cook for 1 minute, then add fish sauce and palm sugar and stir to dissolve. Remove from heat. Allow to cool. Stir in lime juice.
  • Step 2 Place coconut on an oven tray and toast for 5 minutes or until golden. Combine turkey, cabbage, herbs, toasted coconut and lime leaves in a large bowl and toss gently to combine.
  • Step 3 Add dressing to salad and gently toss to combine. Serve.

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