Thai turkey salad with cabbage, basil, and mint
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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
- 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
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.
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.