Julie Le Clerc’s recipe for this salad with Saigon dressing is light and flavourful and makes good use of your roast meat leftovers – a very refreshing meal! 

Serves 4-6

1½-2 cups sliced leftover roast turkey (or you could use roast chicken, pork or duck)
¼ small red cabbage, finely shredded
2 carrots, coarsely grated or julienned
4 radishes, trimmed and finely sliced
1 fennel bulb or 2 stalks celery, finely sliced
1 small cucumber, cut lengthways, seeds removed then finely sliced
2 cups baby salad leaves
1/3 cup chopped fresh coriander
Sabato yuzu mayonnaise, to serve 

Saigon dressing:
1/3 cup Sabato Julie Le Clerc Saigon spicy sauce
3 Tbsp Martin Pouret Champagne vinegar
1 Tbsp light soy sauce

Place turkey meat and all vegetables into a large salad bowl. Place dressing ingredients in a glass jar, seal with lid and shake well to combine. Pour dressing over the salad and toss well to coat.

Serve with yuzu mayonnaise on the side, to spoon over.

Recipe by Julie Le Clerc

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