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Easy Asian Turkey and Pickled Carrot Salad

Easy Asian Turkey and Pickled Carrot Salad

with coriander and crispy onions
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
321 kcal
Protein
: 
43.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Soya
Serving amount

125 grams

Radish

1 unit(s)

Carrot

60 grams

Salad Leaves

1 unit(s)

Cabbage

1 sachet(s)

Sweet Chilli Sauce

5 grams

Coriander

1 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

320 grams

Irish Turkey Breast

40 grams

Vietnamese Style Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)1344 kJ
Energy (kcal)321 kcal
Fat6 g
of which saturates3 g
Carbohydrate24 g
of which sugars18.3 g
Dietary Fiber9.1 g
Protein43.1 g
Salt15.8 g
Potassium611.2 mg
Calcium120.9 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Peeler

Cooking steps

Get Prepped
1
  • Trim and thinly slice the radish.
  • Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
  • Pop the radish and carrot into a small bowl along with the red wine vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, continuing to stir frequently.
  • Roughly chop the coriander (stalks and all).
Start Cooking
2
  • Place a large pan over high heat with a drizzle of oil.
  • Season the turkey with pepper and Thai spice.
  • Once hot, add the turkey and fry until golden, 5-8 mins each side. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
  • Remove pan from the heat, add sweet chilli sauce and a splash of water, and turn to coat. Transfer to a plate, cover and rest for 3 mins.
Make the Salad
3
  • Meanwhile, drain the pickled veg, reserving a splash of the pickling liquid.
  • Halve the cabbage, cut out and discard the tough core, then thinly slice.
  • Trim and roughly chop half the salad leaves (per 2P).
  • In a mixing bowl, combine Vietnamese sauce, cabbage, salad leaves, pickled veg and the reserved pickling liquid.
  • Season to taste with salt and pepper.
Finish and Serve
4
  • Divide the pickled carrot salad between bowls.
  • Top with the turkey.
  • Finish with a scattering of crispy onions and coriander.
Meal right image

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