Hope you are looking forward to a wonderful, relaxing weekend. I’ll be doing some work around the house, hanging out with some friends, and watching the Master’s. I love seeing all that bright green grass – makes me want to go kick some butt on the putt putt course!
This salad is #1 delicious #2 so quick and easy and #3 super healthy. Does it get much better than that for a recipe? I think not. In fact, after dinner, my husband said to me, “You are putting this on the blog, right? People definitely need to know about this.” So, per Michael’s recommendation, here it is!
The Thai flavors in this salad not only come from the garnish (mint, lime, peanuts) but they are infused into the meat so every bite is more flavorful than the last! So head to your pantry and fridge and grab your Thai flavor essentials.
Fish sauce. Don’t be grossed out. Fish sauce is to Thai food what soy sauce is to sushi…or something like that. I mean, I don’t know that anyone actually dips anything into fish sauce (that would be a bit much) but the point is, most Thai dishes have fish sauce in there somewhere. So even if you don’t like fish, don’t worry! Fish sauce won’t leave your turkey tasting like you just grabbed it out of the ocean, I promise. Mirin isn’t traditionally Thai, but I like the added sweetness and tang. I also can’t get enough Sambal Oelek. We pretty much put it on everything. Feel free to add more than suggested if you like things hot, or less if you have a tender tongue!
It’s a toss up as to what the most difficult part of this recipe is…Turning on the stove? Mixing up the sauce? Chopping the cucumbers? It’s all so easy! And comes together in just minutes, perfect for a healthy, flavorful meal, even if you get home from work a little late. First, brown the ground turkey and then add the sauce. Cook for about 5 minutes. While that is cooking, get the rest of your salad ready. A big bed of green cabbage, chopped cucumber, and lots and lots of fresh mint. The fresh mint is one of my favorite parts of Thai food, so I pile it on, you can use your on discretion.
If you are like me, once you get the salad assembled, you might think, there is not going to be enough dressing on this thing! Because basically, you have the squeeze of lime and the juices with the turkey (which aren’t a lot), but trust me, it is just perfect. It is a bit of a “dry” salad, but it works. I really works. If you just can’t possibly imagine a salad without some extra liquid, squeeze another half lime over everything to lossen it up a bit, but really these is so much flavor happening here you won’t miss gobs of dressing. Top everything off with some shelled peanuts and you’re off to the races.
Make this for someone special and see what kind of compliments you get…I was pretty happy with mine!
Recipe: Thai Turkey Salad
- 6 cups shredded green cabbage
- 1 pound ground turkey
- 1/2 cucumber, chopped
- 1/2 – 1 cup fresh mint
- 1/2 cup shelled peanuts
- 2 tablespoons fish sauce
- 1 1/2 tablespoons honey
- 2 teaspoons Sambal Oelek
- 1 teaspoon mirin (optional, adds a little extra sweetness)
- 1 teaspoon coconut oil (or vegetable oil)
- 1/4 cup water
- 2 limes, halved
- lime wedges for garnish
- Heat coconut oil in a large skillet over medium high heat. Add ground turkey and cook until browned (about 7-10 minutes).
- Mix together fish sauce, honey, mirin, sambal, and water. When turkey has browned, reduce heat to medium and pour sauce over meat. Cook an additional 5 minutes, until most of the liquid is gone.
- Assemble salads: place cabbage in the bottom of a large salad bowl, top with cucumber and mint. Squeeze 1/2 lime over each salad. Top with turkey mixture. Sprinkle peanuts over the top and garnish with additional lime wedges and mint, if desired.