Junes Thai Salad With Turkey Recipes

THAI TURKEY AND MAKRUT LIME SALAD

Steps:

• In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away.
• To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.

THAI TURKEY SALAD

Steps:

• Brown ground turkey in a nonstick pan. Add water, fish sauce and brown sugar and cook, stirring until liquid has almost evaporated. Toss with cucumber, cilantro, lime juice and peanuts. Serve with lettuce leaves for wrapping.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

JUNE'S THAI SALAD WITH TURKEY

Steps:

• 1. Place all salad ingredients in a large bowl and mix to combine.
• 2. Place all dressing ingredients in a separate bowl.
• 3. Use a hand held blender to puree the dressing ingredients.
• 4. Add the dressing ingredients to the salad and toss well.

THAI TURKEY

Steps:

• In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
• In a 10 inch skillet over high heat, warm the salad oil.
• Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
• Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
• Serve over cooked rice and garnish with more cilantro if you wish.

GRILLED TURKEY KABOBS WITH THAI NOODLE SALAD

Steps:

• Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes. , Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F., While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside. , Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside., Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well., Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.