Turkey, Mango and Cashew Salad with Lime

Make turkey, mango and cashew salad with lime, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Turkey breast, cut into strips (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
100 g Mango (Flesh only.)
15 g Cashews (About ten. Toasted in a dry pan for three minutes they taste like twice as many.)
80 g Red cabbage
80 g Little gem lettuce
20 g Spring onion
1 tsp, about 4 g Toasted sesame oil
1 tsp, about 5 g Fish sauce
Juice of a lime Lime juice
Half a red chilli, sliced Fresh red chilli
Half a teaspoon Chinese five spice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Toss the turkey strips with the sesame oil, five-spice and a pinch of salt and fry in a hot pan for four minutes until white through and browned at the edges.
2. Stir the lime, fish sauce and chilli together.
3. Shred the cabbage and lettuce finely and cut the mango into strips. Toss them in the dressing.
4. Lay the turkey over while warm and finish with the cashews, spring onion and coriander.

Contains fish, tree nuts and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-mango-cashew-lime-salad

AI-generated images illustrating the recipe.

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