Thai Turkey and Makrut Lime Salad
Published November 25, 1997
- Total Time
- 30 minutes
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Ingredients
5 large shallots, finely chopped
¾ cup roughly cut coriander leaves
¼ cup finely minced lemon grass
2 makrut lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)
½ to 1 teaspoon hot chili flakes
¼ cup Thai fish sauce (nuoc mam)
7 tablespoons fresh lime juice
1 tablespoon sugar
4 cups diced cooked white-meat turkey
¼ pound mesclun
1 large red bell pepper, very thinly sliced
Nutritional analysis per serving (4 servings)
31 grams carbs; 101 milligrams cholesterol; 329 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 6 grams fiber; 1600 milligrams sodium; 35 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.
Makrut lime leaves may be found in Southeast Asian markets.
Private Notes