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, Gluten-Free, Mediterranean, Soy-Free, Paleo, Carb-Conscious
2 Servings, 620 Calories/Serving
With its fresh and vibrant flavors, this paleo and gluten-free dish transports you to a street stall in Thailand.
In your bag
- ¼ cup shredded coconut
- 10 ounces ground turkey
- Sun Basket lemongrass paste (lemongrass - EVOO - 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)
- Sun Basket Thai dressing base (coconut vinegar - maple syrup - fish sauce)
- 1 tablespoon sambal oelek (optional)
- ¼ cup dry-roasted cashews
Shredded coconut can scorch easily, so be sure to remove the pan from the heat as soon as the coconut starts to color.
Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat, two-thirds for medium, and all of it if you like things super spicy.
Calories: 620, 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.
Wash produce before use
Toast the coconut
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.
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
- Time the cooking.
- Juice the lime.
- Strip and tear the basil leaves.
- Add the salad ingredients to the bowl.