Thai Turkey and Makrut Lime Salad

Name: Thai Turkey and Makrut Lime Salad
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 5 large shallots, finely chopped; 3/4 cup roughly cut coriander leaves; 1/4 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); 1/2 to 1 teaspoon hot chili flakes; 1/4 cup Thai fish sauce (nuoc mam); 7 tablespoons fresh lime juice; 1 tablespoon sugar; 4 cups diced cooked white-meat turkey; 1/4 pound mesclun; 1 large red bell pepper, very thinly sliced

By Marian Burros

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Far-Eastern Flavors Add Zip to Leftovers

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

5large shallots, finely chopped
¾cup roughly cut coriander leaves
¼cup finely minced lemon grass
2makrut 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 1teaspoon hot chili flakes
¼cup Thai fish sauce (nuoc mam)
7tablespoons fresh lime juice
1tablespoon sugar
4cups diced cooked white-meat turkey
¼pound mesclun
1large red bell pepper, very thinly sliced

Ingredient Substitution Guide

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.

Tip