Vietnamese Salad with Turkey Breast
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 168 kcal | (8 %) | ||
| Protein | 21.6 g | (22 %) | ||
| Fat | 4.8 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 2 pcs Limes
- 300 grams Turkey cutlets
- 250 grams Napa cabbage
- 2 carrots
- 200 grams Cucumber
- 1 pc garlic cloves
- 1 pc small, white onions
- 1 pc Red Pepperoncini
- 100 grams Pickle
- salt
- freshly ground pepper
- 6 Tbsps White vinegar
- 5 Tbsps Pickling liquid
- sugar (to taste)
Preparation steps
Rinse limes with hot water, pat dry and slice thinly. Heat some water in a pot. Add lime slices and turkey to the pot, cover and cook for 12-15 minutes.
Rinse cabbage, remove outer leaves and core and cut into fine strips. Peel carrots, trim and cut into fine strips. Peel cucumber, cut in half, remove seeds and cut into thin strips.
Peel garlic and onion and finely chop. Cut pepperoncini in half, remove seeds, rinse and also finely chop. Cut pickles into thin slices. Chop peanuts.
Remove turkey from the pot, drain and season with salt and pepper. Cut turkey into thin slices. Mix vinegar in a large bowl with pickle juice, garlic, onion, pepperoncini, pickles and peanuts and season with salt, pepper and sugar. Add all prepared ingredients to the bowl, mix and let soak for 15 minutes. Mix again and season with salt and pepper. Serve on small plates.
