Ingredients
For the Salad
- 250 g cooked turkey breast, shredded or chopped
- 150 g noodles (egg noodles, rice noodles, or soba noodles)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 small cucumber, thinly sliced
- 100 g cherry tomatoes, halved
- 50 g red cabbage, thinly shredded
- 2–3 spring onions, chopped
- 2 tablespoons fresh coriander or parsley, chopped
For the Dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Optional: 1 teaspoon sriracha or chili flakes for heat
Optional Garnishes
- Toasted sesame seeds
- Crushed peanuts or cashews
- Lime wedges
Equipment Needed
- Large mixing bowl
- Saucepan for noodles
- Small bowl for dressing
- Knife and chopping board
- Whisk or fork
Step-by-Step Instructions
Step 1: Cook the Noodles
Bring a saucepan of water to a boil. Add the noodles and cook according to the package instructions until tender. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
Step 2: Prepare the Vegetables
While the noodles are cooking, wash and chop all the vegetables:
- Slice the bell peppers into thin strips.
- Julienne the carrot.
- Thinly slice the cucumber.
- Halve the cherry tomatoes.
- Shred the red cabbage.
- Chop the spring onions and herbs.
Step 3: Make the Dressing
In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Whisk until smooth. Add sriracha or chili flakes if using. Taste and adjust seasoning as needed.
Step 4: Combine the Salad
In a large mixing bowl, add the cooked noodles, shredded turkey, and all the prepared vegetables. Pour the dressing over the top and toss gently until everything is evenly coated.
Step 5: Serve and Garnish
Transfer the salad to serving bowls or a large platter. Sprinkle with toasted sesame seeds, crushed nuts, and fresh herbs. Serve with lime wedges on the side for extra zing.
Storage and Meal Prep
- Store in an airtight container in the fridge for up to 2 days.
- For meal prep, keep the dressing separate until ready to eat to prevent soggy noodles.
- This salad can be served cold or at room temperature.
