Thai turkey salad with cabbage, basil, and mint
20-Minute Meal

Thai turkey salad with cabbage, basil, and mint

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 790 Calories/Serving

20 Minutes

With its vibrant flavors, this paleo and gluten-free dinner (or lunch) in a bowl transports you to a street stall in Thailand.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ cup shredded unsweetened coconut
  • 10 ounces ground turkey
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger- turmeric)
  • 2 limes
  • 2 or 3 red radishes
  • 2 or 3 sprigs fresh basil
  • 2 or 3 sprigs fresh mint
  • Thai dressing base (coconut vinegar - fish sauce - maple syrup)
  • 1 tablespoon sambal oelek (optional)
  • ¼ pound shredded Savoy cabbage
  • ¼ pound shredded red cabbage
  • ¼ cup roasted cashews

Ingredient IQ

Using sambal oelek is one of our favorite ways to add heat and flavor to a dish. Sambal is an Indonesian term used for a sauce made from chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in half for mild heat and the full quantity for medium.

Nutrition per serving

Protein: 38g (76% DV), Fiber: 11g (44% DV), Total Fat: 56g (86% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 18g (90% DV), Cholesterol: 80mg (27% DV), Sodium: 750mg (31% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 42g (14% DV), Total Sugars: 16g, Added Sugars (Maple syrup): 6g (12% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.


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 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.


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.
While the turkey cooks, finish preparing the salad.


Prep the remaining salad ingredients

  • Juice 3 lime halves; cut the remaining half into wedges for garnish.
  • 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.


Make the dressing and toss the salad

In a large bowl, stir together the lime juice, Thai dressing base, 1 to 2 tablespoons oil, and as much sambal oelek as you like. Season to taste with salt. Add the turkey, coconut, Savoy and red cabbages, radishes, basil, mint, and cashews and toss to combine. Season to taste with salt and pepper.



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

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