Vietnamese turkey salad

Vietnamese turkey salad

  • serves 2
  • A little effort

This is a great, fresh way to use up leftover turkey and it's ready in just 15 minutes. It's the perfect foil to a surfeit of rich food over Christmas.



  • rice vinegar or cider vinegar 80ml
  • caster sugar  1 tbsp
  • red chilli  1 small, halved
  • rice noodles  50g, cooked/soaked following the packet instructions
  • cooked turkey  200g, shredded
  • coriander or mint leaves a handful of each
  • Chinese leaf ½, shredded
  • carrot 1, shredded
  • peanuts  a small handful, toasted and chopped


  • Step 1

    Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Nutritional Information

  • Kcals 335
  • Fat 8.2g
  • Saturates 1.9g
  • Carbs 34.1g
  • Fibre 1.7g
  • Protein 33.4g
  • Salt 0.21g