Turkey salad with chilli jam and toasted coconut

The ingredient of Turkey salad with chilli jam and toasted coconut

1. 1/4 cup (15g) shredded coconut
2. 300g roast turkey, shredded
3. 1kg white cabbage (about 1/2 regular cabbage or 1 mini cabbage), very finely shredded
4. 1 cup mint leaves
5. 1 cup coriander leaves
6. 8 kaffir lime leaves, very finely shredded
7. 1/4 cup (60ml) peanut oil
8. 3 shallots, finely chopped
9. 3 cloves garlic, finely chopped
10. 2 1/2 teaspoons dried chilli flakes
11. 1/3 cup (80ml) fish sauce
12. 75g palm sugar, grated, or brown sugar
13. 1/3 cup (80ml) lime juice

The instruction how to make Turkey salad with chilli jam and toasted coconut

1. Preheat oven to 150u00b0C. For dressing, heat oil in a small saucepan over medium heat. Add shallots and garlic. Cook, stirring, for 5 minutes or until golden. Add chilli flakes and cook for 1 minute, then add fish sauce and palm sugar and stir to dissolve. Remove from heat. Allow to cool. Stir in lime juice.
2. Place coconut on an oven tray and toast for 5 minutes or until golden. Combine turkey, cabbage, herbs, toasted coconut and lime leaves in a large bowl and toss gently to combine.
3. Add dressing to salad and gently toss to combine. Serve.

Nutritions of Turkey salad with chilli jam and toasted coconut

calories: 421.596 calories
calories: 23 grams fat
calories: 7 grams saturated fat
calories: 30 grams carbohydrates
calories: 29 grams sugar
calories:
calories: 18 grams protein
calories: 30 milligrams cholesterol
calories: 2580.26 milligrams sodium
calories: https://schema.org
calories: NutritionInformation