Equipment
Ingredients
Crispy Shallots
- 4 shallots, thinly sliced crosswise
- 120 ml vegetable oil
- 1 g salt, fine
Salad Base
- 450 g cooked turkey meat, shredded or cubed
- 2 shallots, very thinly sliced lengthwise
- 15 g fresh mint leaves, picked whole or torn
- 15 g fresh coriander (cilantro), roughly chopped
- 2 green onions, sliced
Dressing
- 60 ml lime juice, freshly squeezed
- 45 ml fish sauce
- 15 g palm sugar, grated
- 1 jalapeño pepper, minced
- 2 g chili flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 470 kcal
- Protein
- 23 g
- Carbohydrates
- 11 g
- Fat
- 37 g
- Fiber
- 1 g
- Sugar
- 6 g
- Sodium
- 1586 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 612 mg
- Calcium
- 63 mg
- Iron
- 4.6 mg
- Magnesium
- 62 mg
- Phosphorus
- 343 mg
- Zinc
- 4.9 mg
- Vitamin A
- 275 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 18 mcg
- Water
- 64 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the turkey. If using refrigerated leftovers, let the meat sit at room temperature for 20 minutes or briefly microwave for 30 seconds just to take the chill off. Cold meat absorbs less dressing.
Make the crispy shallots. Heat the vegetable oil in a small frying pan over medium heat. Add the sliced shallots (from the Crispy Shallots group) while the oil is still heating up. Cook, stirring frequently, until they turn a light golden brown. They will darken further after removing from oil.
Immediately transfer the fried shallots to a paper towel-lined plate using a slotted spoon. Season lightly with the 1g of salt while hot. Let them cool to crisp up. Reserve the shallot oil for other cooking uses.
In a small bowl, whisk together the lime juice, fish sauce, palm sugar, minced jalapeño, and chili flakes (if using) until the sugar is completely dissolved.
In a large mixing bowl, combine the turkey meat, raw sliced shallots, mint, coriander, and green onions. Pour the dressing over the mixture.
Toss the salad gently but thoroughly to coat the turkey and herbs. Transfer to a serving platter and top generously with the reserved crispy fried shallots just before serving to maintain their crunch.
Chef's Notes
- The secret to perfect crispy shallots is to start them in room temperature or lukewarm oil, allowing the moisture to evaporate before the outside browns.
- If your leftover turkey is very dry, add a splash of warm chicken broth to the meat before tossing with the dressing.
- Serve this salad inside lettuce cups (Boston or Butter lettuce) for a refreshing handheld appetizer.
- For an authentic Thai 'Larb' texture, you can add 1 tablespoon of toasted rice powder (Khao Kua) for a nutty crunch.
Storage
Refrigerator: 1 day — Best eaten immediately. Dressing will wilt herbs and make fried shallots soggy if stored.
Troubleshooting
Fried shallots are soggy
Cause: Oil temperature was too low or they were crowded/not drained well
Fix: Place in a low oven (100°C) for 10 minutes to dry out, though they may darken
Prevention: Start in warm oil and ensure they bubble gently; drain on paper towels immediately
Salad is too salty
Cause: Fish sauce brands vary in sodium content
Fix: Add more lime juice and a pinch more sugar to balance the salinity
Prevention: Add fish sauce gradually, tasting as you go
Cultural Context
This dish draws inspiration from Thai 'Yum' salads, which rely on the four pillars of Thai flavor: sour (lime), salty (fish sauce), sweet (palm sugar), and spicy (chiles). It reimagines the post-Thanksgiving turkey sandwich into a light, Southeast Asian-influenced main course that cuts through the heaviness of holiday feasting.
