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Sunday, December 16, 2012

Thai Turkey Salad

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Real Simple has a spread each month titled "10 Uses for _______", and the featured ingredient changes. I'm always looking for uses for ground turkey other than turkey burgers and sweet potato shepherds pie, so I ripped the two pages out and tucked them away for later use.
I pulled it out while menu planning last week and settled on the Thai turkey salad. After browning the turkey with a bit of fish sauce and brown sugar, the meat is tossed with cabbage, cucumber, mint, and peanuts. A squeeze of lime juice finishes it off and you're left with a healthy dinner that took all of twenty minutes, just like the magazine promised!
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Thai Turkey Salad
from Real Simple Magazine February 2012
*serves 4

-1 tbsp canola oil
-1 lb ground turkey
-2 tbsp fish sauce
-2 tbsp brown sugar
-4 cups shredded cabbage
-1 cucumber, thinly sliced
-1/2 cup fresh mint leaves
-1/2 cup chopped peanuts
-2 tbsp fresh lime juice
-lime wedges, for serving

1. Heat the oil in a large skillet over medium heat. Add the turkey and cook until browned, breaking up with a wooden spoon (3-5 minutes).
2. Add the fish sauce, sugar, and 1/4 cup of water to the turkey. Cook, stirring occasionally, until the liquid has been evaporated (2-4 minutes).
3. Meanwhile, in a separate large bowl, combine the cabbage, mint, and cucumber. Add the turkey and lime juice. Serve with lime wedges.