Asian-inspired turkey salad

Turkey Salad and Pancakes

Serves 4

  • 2 large handfuls of brown turkey meat

  • 1 large handful of cashew nuts

  • 1 handful of dried cranberries

  • 2 teaspoons ground five-spice

  • 1 bunch fresh mint, leaves picked

  • 1 bunch fresh coriander, leaves picked

  • 4 large handfuls of mixed salad leaves, such as chicory, rocket, spinach, watercress

  • 1 tablespoon runny honey

  • 1 fresh red chilli, deseeded and finely chopped

  • For the dressing

  • juice of 1 clementine

  • juice of 1 lime

  • 1 pomegranate, halved

  • ½ red onion, peeled and coarsely grated

  • extra virgin olive oil

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 thumb-sized piece of fresh ginger, peeled and coarsely grated

This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you'll love this because, actually, I think this crispy turkey meat is even better!



The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and is also gorgeous over fish or other salads.




Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and five-spice. Give it all a good stir, then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing catches.



Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds, then discard them. Stir in your grated onion. I tend to use 3 parts oil to 1 part acid when I'm making dressings, so look at what you've got in the bowl so far, then pour in 3 times as much extra virgin olive oil. Add the soy sauce and sesame oil. Squeeze in all the juice from your grated ginger, then throw away the pulp.



Give this lovely dressing a really good stir, and have a taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them.



Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter.



Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.

Nutritional Information

Asian-inspired turkey salad

With nuts, cranberries and an amazing zingy dressing

More Mains recipes >
0 foodies cooked this
A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!
Serves 4
35m
Super easy
Family Food - Recipes & guidance for feeding your family
Method

This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you'll love this because, actually, I think this crispy turkey meat is even better! The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and is also gorgeous over fish or other salads.

This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you'll love this because, actually, I think this crispy turkey meat is even better!

The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and is also gorgeous over fish or other salads.


Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and five-spice. Give it all a good stir, then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing catches.

Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds, then discard them. Stir in your grated onion. I tend to use 3 parts oil to 1 part acid when I'm making dressings, so look at what you've got in the bowl so far, then pour in 3 times as much extra virgin olive oil. Add the soy sauce and sesame oil. Squeeze in all the juice from your grated ginger, then throw away the pulp.

Give this lovely dressing a really good stir, and have a taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them.

Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter.

Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 354
    18%
  • Carbs 14.0g
    5%
  • Sugar 11.7g 13%
  • Fat 28.0g 40%
  • Saturates 4.4g 22%
  • Protein 10.2g 23%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 large handfuls of brown turkey meat

  • 1 large handful of cashew nuts

  • 1 handful of dried cranberries

  • 2 teaspoons ground five-spice

  • 1 bunch fresh mint, leaves picked

  • 1 bunch fresh coriander, leaves picked

  • 4 large handfuls of mixed salad leaves, such as chicory, rocket, spinach, watercress

  • 1 tablespoon runny honey

  • 1 fresh red chilli, deseeded and finely chopped

  • For the dressing

  • juice of 1 clementine

  • juice of 1 lime

  • 1 pomegranate, halved

  • ½ red onion, peeled and coarsely grated

  • extra virgin olive oil

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 thumb-sized piece of fresh ginger, peeled and coarsely grated