Ingredients

• 100g/3½oz shallots
• peeled
• very thinly sliced
• 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 Vietnamese mint leaves (available from some Asian grocers)
• or a mixture of coriander and mint or Thai sweet basil leaves
• roughly chopped
• 40g/1½oz 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

Directions

• Mix the shallots and salt in a large bowl and set aside for 30 minutes
• or until softened.
• Meanwhile
• 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 of salted shallots. Mix in the Chinese cabbage leaves
• beansprouts
• shredded carrot
• herbs and peanuts until well combined.
• 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. Sprinkle over the remaining chopped roasted peanuts.