EXPLORE:

Thai turkey salad with cabbage, basil, and mint

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

Instructions

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.

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 salad ingredients.

Prep the remaining salad ingredients

Cut the limes in half crosswise. Juice 3 lime halves; cut the remaining half into wedges for garnish. [Juice 3 limes; cut the remaining lime into wedges.]
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; tear any larger leaves, keeping smaller ones whole.

Make the dressing; toss the salad

In a large bowl, stir together the Thai dressing base, 3 tablespoons [6 TBL] lime juice, 1 to 2 tablespoons [2 to 3 TBL] oil, and as much sambal oelek as you like. Season with salt. Add the coconut, turkey, radishes, basil, mint, cabbage, and cashews and toss to combine. Season to taste with salt and pepper.

Serve

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

Kids Can!

Juice the limes.
Strip the basil and mint leaves.
Stir the dressing.
Toss the salad.

Similar Recipes

20-Minute Meal

Thai turkey salad with cabbage, basil, and mint

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

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.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket 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.

½ cup shredded coconut
10 ounces ground turkey
Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger- ground turmeric)
2 limes
2 or 3 radishes (about 2 ounces total)
2 or 3 sprigs fresh basil
2 or 3 sprigs fresh mint
Thai dressing base (coconut vinegar - maple syrup - fish sauce)
1 tablespoon sambal oelek (optional)
½ pound mixed shredded cabbage such as Savoy and red (see Market Watch note)
¼ cup roasted cashews

Ingredient IQ

Sambal oelek is one of our favorite tools to add heat and flavor to a dish. Sambal is an Indonesian term 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.

Market Watch
Shredded organic cabbage can be hard to find on the organic market, especially during the spring. You may receive a wedge of organic cabbage in its place; if so, cut away any core, then thinly slice the cabbage.

Nutrition per serving

Calories: 790, Protein: 35g (70% DV), Fiber: 9g (36% DV), Total Fat: 58g (89% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 9g, Saturated Fat: 21g (105% DV), Cholesterol: 105mg (35% DV), Sodium: 720mg (30% DV), Carbohydrates: 40g (13% DV), Total Sugars: 15g, Added Sugars: (maple syrup): 6g (12% DV).
Contains: Fish, Tree Nuts

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.