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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

VIETNAMESE-STYLE TURKEY & RAW VEGETABLE SALAD WITH SAIGON DRESSING

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.

Sabato


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