Turkey Coleslaw
Use up leftover turkey and vegetables on Boxing Day for an easy lunch or supper.
Ingredients
Serves 6
- 2 carrots, julienned
- 1/2 white cabbage, cored and shredded
- 1/2 cucumber, peeled into strips (excluding skin)
- 200g bean sprouts
- Handful of fresh coriander and fresh mint, chopped
- 50g roasted peanuts, chopped
- 500-600g cooked turkey, cut into chunks
For the dressing
- 4 tbsp toasted sesame oil
- 1 small onion, sliced
- 1 garlic clove, crushed
- 1 large piece fresh ginger, grated
- 6 tbsp sweet chilli sauce
- 4 tbsp peanut butter
- 1 tsp Thai fish sauce (nam pla)
- 150ml rice wine vinegar
Method
For the dressing
Heat 1 tablespoon of sesame oil in a frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Stir in the garlic and ginger and cook for 2 minutes. Add the chilli sauce, remove from the heat and stir in the peanut butter, fish sauce, vinegar and remaining oil. Season to taste, then set aside to cool.
For the salad
In a large bowl, toss together the carrots, cabbage, cucumber, bean sprouts, coriander, mint and peanuts. In another bowl, mix the turkey and dressing together, then add to the coleslaw and toss well. Serve.
