Thai turkey salad with cabbage, basil, and mint

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 820 Calories/Serving

20 Minutes

This one-pan dinner in a bowl fires on all cylinders, from the tangy lime dressing to the subtly sweet, freshly toasted coconut. Keep in mind that the natural sugars in the shredded coconut can scorch easily when you toast it, so remove the pan from the heat as soon as the coconut starts to color. It takes only a moment to go from brown to burnt.

Ingredients

  • ½ cup shredded unsweetened coconut
  • 10 ounces ground turkey
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
  • 2 limes
  • ¼ pound Savoy cabbage
  • ¼ pound red cabbage
  • 2 or 3 red radishes
  • Fresh basil
  • Fresh mint
  • Thai dressing base (coconut vinegar - fish sauce - maple syrup)
  • 1 tablespoon sambal oelek (optional)
  • 3 tablespoons roasted cashews

Instructions

1

Toast the coconut

In a dry large frying pan over medium heat, toast the shredded coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the coconut to a plate to cool. Wipe out the pan.

2

Cook the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In the same pan used for the coconut, warm 2 teaspoons oil over medium-high heat until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute.
While the turkey cooks, finish preparing the salad.

3

Prep the remaining salad ingredients

  • Juice 3 lime halves; cut the remaining half into wedges for garnish.
  • Cut away any core from the Savoy and red cabbages; thinly slice the cabbages.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Strip the basil and mint leaves from the stems; coarsely chop the leaves, if desired.

4

Make the dressing and toss the salad

In a large bowl, stir together the lime juice, Thai dressing base, 2 tablespoons oil, and as much sambal oelek as you like. Season to taste with salt. Add the turkey, coconut, both cabbages, radishes, basil, mint, and cashews and toss to combine. Season to taste with salt and pepper.

5

Serve

Transfer the salad to individual bowls and serve with the lime wedges.

Nutrition per serving: Calories: 820, Protein: 34g, Total Fat: 64g, Monounsaturated Fat: 30g, Polyunsaturated Fat: 11g, Saturated Fat: 19g, Cholesterol: 105mg, Carbohydrates: 36g, Fiber: 8g, Sugar: 13g, Added Sugars (Maple syrup): 6g, Sodium: 1420mg
Contains: fish, tree nuts

Similar Recipes

Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free