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
1 large carrot, peeled, cut in half, finely shredded
15g/½oz mint leaves
freshly ground black pepper
For the dressing
3 tbsp fish sauce (nam pla)
3 tbsp freshly squeezed lime juice
1 tbsp rice vinegar
2 tbsp caster sugar
2 red bird's-eye chilies, finely chopped
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 Mix in the Chinese cabbage leaves, beansprouts, shredded carrot and herbs.
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.
Recipe adapted from: Good Food