Ultimate Thai Turkey Salad

  • 1 package (300g)
  • 1
    large carrot, peeled
  • 1
    large zucchini
  • 10 cups
    red cabbage (half a cabbage), thinly sliced
  • 1
    large bell pepper, thinly sliced
  • 1
    large cucumber, thinly sliced
  • 1
    green onion, cut on bias
  • 1/4 cup
    peanuts (salted or unsalted)
  • Dressing:
  • 1/3 cup
    extra virgin olive oil
  • 2 teaspoons
    vinegar (white or rice vinegar)
  • 1/3 cup
    peanut sauce
  • Salt and pepper to taste
  1. Using a spiral vegetable slicer or spiralizer, spiralize the peeled carrot and zucchini. Set aside.
  2. Cut the red cabbage, cucumber, bell pepper into long thin strips. Cut the green onion into small pieces on a bias. Place the carrot and zucchini noodles and julienned vegetables in a large bowl and set aside.
  3. Whisk together all of the dressing ingredients in a blender or by hand until smooth. Refrigerate until you’re ready to use.
  4. Place Lilydale® Oven Roasted Carved Turkey Breast slices and peanuts on top of salad. Drizzle dressing over the salad and toss to coat.

Recipe Overview


PREP TIME: 20 minutes

COOK TIME: 5 minutes

TOTAL TIME: 25 minutes

Products in this Recipe