Asian-style Turkey Salad

While it may seem like the recipe has a long list of ingredients, chances are you already have a lot of them. This recipe is very easy to make. All the ingredients for the dressing are placed in a blender and simply mixed into a salad dressing. This is an Asian sauce made with rice vinegar, soy sauce, ginger, garlic, sesame oil, and a few other things.

Calorie controlled cooking spray
4 spray(s)
Salad leaves
80 g
Roast Turkey, Skinless
200 g, shredded
Coriander, fresh
1 sprig(s), roughly chopped
Chinese 5 Spice
1 teaspoons, level
Mint, Fresh
1 sprig(s), roughly chopped
½ tablespoons, level
Unsalted Peanuts
20 g, roughly chopped
½ medium, zest of
Lime Juice, Fresh
30 ml
2 tablespoons
Soy Sauce
1 tablespoons
Carrots, raw
2 medium, cut into matchsticks
Thai Fish Sauce
1 teaspoons
Spring Onions
3 medium, trimmed and sliced
Light Brown Sugar
½ teaspoons
½ portion(s), medium, cut into matchsticks
1 teaspoons, chopped
Cherry Tomatoes
150 g, halved
Root Ginger
1 teaspoons
Turkey style salad ingredients


  1. Mist a nonstick frying pan with cooking spray and fry the turkey with the five spice over a medium heat for a few minutes, or until the meat is heated through. Add the honey and lime zest and cook for a further 2 minutes. Remove from the heat.
  2. Meanwhile, blanch the beansprouts in a pan of boiling water for 1 minute. Drain, refresh under cold running water and put in a large bowl.
  3. Toss the rest of the veg with the salad leaves, herbs and beansprouts. In another bowl, combine the dressing ingredients then pour over the salad. Toss to coat.
  4. Divide the salad between bowls and serve topped with the turkey and peanuts.