Vietnamese Salad with Turkey Breast

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Vietnamese Salad with Turkey Breast
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
168
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories168 kcal(8 %)
Protein21.6 g(22 %)
Fat4.8 g(4 %)
Carbohydrates9 g(6 %)
Author of this recipe:

Ingredients

for
4
Ingredients
2 pieces
300 grams
250 grams
2
200 grams
1 piece
1 piece
small, white Onion
1 piece
100 grams
6 tablespoons
5 tablespoons
Sugar (to taste)

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.