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Vietnamese-style turkey & raw vegetable salad with Saigon dressing

Vietnamese-style turkey & raw vegetable salad with Saigon dressing

© Recipe courtesy of Julie Le Clerc


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.


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