back to previous pagecooking time:
10 minsFresh and zesty ... A dish to freshen the taste buds after over indulging this Christmas. Easily scaled up or down depending on how much turkey is leftover. This dish is a kick-start for that New Year’s Resolution
servings:
2ingredients:
3 tbsp Encona Sweet Mango Chilli Dip
2 inches of cucumber
150g of fine noodles
½ a small Chinese leaf, shredded
175g cold cooked turkey, sliced or shredded
1 ripe mango, peeled and sliced
3 tbsp natural yoghurt
Juice of 1 lime
A handful of freshly chopped coriander
2 tbsp toasted cashew nuts, roughly chopped
- Using a potato peeler, shave the cucumber into ribbons.
Cook the noodles according to the pack instructions. Cool under running water and drain. - Toss into a bowl with the Chinese leaf and chopped coriander.
- Mix the yoghurt and lime juice with 2 tbsp of Encona Sweet Mango Chilli Dip and toss in with the noodles. Place the salad in two serving bowls.
- Top the noodles with the turkey, mango and cucumber. Drizzle on the remaining Encona Sweet Mango Chilli Dip. Scatter on the cashew nuts and enjoy!
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