Thai turkey salad with cabbage, basil, and cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai turkey salad with cabbage, basil, and cashews

Dairy-Free, Mediterranean, Gluten-Free, Paleo, Carb-Conscious, Soy-Free

2 Servings, 590 Calories/Serving

20 Minutes

With its fresh and vibrant flavors, this paleo and gluten-free dish transports you to a street stall in Thailand.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 tablespoons shredded coconut
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • 1 organic lime
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh Thai basil
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • Sunbasket Thai dressing base (coconut vinegar - maple syrup - fish sauce)
  • 1 tablespoon sambal oelek (optional)
  • 3 tablespoons dry-roasted cashews

Nutrition per serving

Calories: 590, Protein: 28g (56% DV), Fiber: 7g (28% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 5g, Saturated Fat: 13g (65% DV), Cholesterol: 75mg (25% DV), Sodium: 690mg (29% DV), Carbohydrates: 31g (10% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV).
Contains: Fish (anchovy), Tree Nuts (cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the coconut

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


Prep and 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 1 to 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. Remove from the heat. While the turkey cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Juice the lime.
  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Strip the basil leaves from the stems; tear any larger leaves, keeping smaller ones whole.
  • Cut away any core from the cabbage; thinly slice the cabbage.


Make the dressing; assemble the turkey salad

In a large bowl, stir together the Thai dressing base, lime juice, 1 tablespoon [2 TBL] oil, and as much sambal oelek as you like. Season to taste with salt. Add the coconut, turkey, radishes, basil, cabbage, and cashews and toss to combine. Season to taste with salt and pepper.


Transfer the salad to individual bowls and serve.
Kids Can!
  • Time the cooking.
  • Juice the lime.
  • Strip and tear the basil leaves.
  • Add the salad ingredients to the bowl.