THAI-STYLE TURKEY, ALMOND & CELERY SALAD
½ small red onion, sliced very thinly
Juice of 1 lime
Pinch of salt
3 tsp brown sugar
1 small red chilli, chopped
3 tsp fish sauce
2 tsp soy sauce
1 tsp sesame oil
⅓ cup LUCKY FLAKED ALMONDS
1 cup shredded cooked turkey
2 stalks celery, sliced thinly
1 carrot, cut into matchsticks
2 cups shredded wombok (Chinese cabbage)
1 handful snowpeas, sliced
1. To make the dressing, place the onion in a bowl. Pour in lime juice and stir in the salt and sugar. Leave to marinate for 30 minutes, stirring occasionally. Mix through the remaining ingredients and set aside.
2. Toast the flaked almonds in a dry frying pan over a moderate heat, tossing constantly, until they are golden. Cool on a plate.
3. To make the salad, add the turkey and vegetables to a large salad bowl, pour over the dressing and toss very well to combine. Sprinkle the flaked almonds over the top and serve immediately.