with Fresh Herby Salad
Fresh, sweet, spicy and crunchy: This dish gives you everything you love about Vietnamese takeout but it's made from the comfort of home! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Carrots • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Peanuts • Lemongrass • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cilantro • Garlic • Green onion.
Allergens
Utensils
Tags
Ground Turkey
250 g
Soy Sauce
0.5 tbsp
Carrot
1 unit(s)
Sweet Chili Sauce
4 tbsp
Seasoned Rice Vinegar
2 tbsp
Garlic, cloves
2 unit(s)
Peanuts, chopped
28 g
Spring Mix
113 g
Green Onion
2 unit(s)
Cilantro
7 g
Lemongrass
1 unit(s)
Pepper
0.125 tsp
Salt
0.12 tsp
Oil
1.5 tbsp
- Before starting, wash and dry all produce.
- Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush it, then chop very finely.
- Heat a large non-stick pan over medium-high.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a small bowl.
- To a medium bowl, add turkey, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine.
- Divide turkey mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal. In step 4, you can carefully reshape patties when cooking.)
- Heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
- Cook for 4-5 min per side, until browned all over and cooked through.**
- Meanwhile, in a large bowl, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil.
- Add spring mix, carrots and green onions. Season with salt and pepper, then toss to combine.
- Remove the pan from heat, then add remaining sweet chili sauce. Gently toss to coat patties.
- Divide salad between bowls, then tear cilantro over top.
- Top with patties.
- Sprinkle peanuts over top.
490
kcal
Calories
27
g
Fat
5
g
Saturated Fat
35
g
Carbohydrate
23
g
Sugar
4
g
Dietary Fiber
29
g
Protein
115
mg
Cholesterol
1240
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
