Red Seasonal Salad Recipe

Name: Red Seasonal Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red chilies; 1 garlic clove, minced; 2 tablespoons sugar; 3 teaspoons rice vinegar; 1 limes, juice of or 3 tablespoons lime juice; 4 tablespoons fish sauce; 3 tablespoons vegetable oil; 1 red onion, peeled and sliced into half moons; black pepper; 4 cups cooked turkey, cold from the fridge; 1 12 lbs red cabbage, approximately 8 cups when chopped; 8 ounces radishes; 5 tablespoons fresh cilantro, chopped

Servings: persons

2 red chilies
1 garlic clove, minced
2 tablespoons sugar
3 teaspoons rice vinegar
1 limes, juice of or 3 tablespoons lime juice
4 tablespoons fish sauce
3 tablespoons vegetable oil
1 red onion, peeled and sliced into half moons
black pepper
4 cups cooked turkey, cold from the fridge
1 12 lbs red cabbage, approximately 8 cups when chopped
8 ounces radishes
5 tablespoons fresh cilantro, chopped

1
Finely chop the chilies with or without seeds depending on how hot you like it, and drop them in a large bowl.
2
Add garlic, sugar, vinegar, lime juice, fish sauce, and vegetable oil, whisking to combine.
3
Add the red onion and grind some black pepper over.
4
Leave to steep for 15 minutes, making sure everything has combined.
5
Add the shredded turkey and leave to marinate for another 15 minutes.
6
Shred the cabbage and slice the radish, adding them to the bowl, and tossing to coat.
7
Sprinkle with cilantro and serve.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 red chilies, 1 garlic clove, minced, 2 tablespoons sugar, 3 teaspoons rice vinegar, and more.

Yes, Red Seasonal Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Seasonal Salad

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