Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Dominique Woolf’s Thai Turkey and Mango Salad with Zingy Clementine Dressing

By OcadoLife
This Thai Chicken and Mango Salad with Hot Zingy Dressing from Dominique Woolf is just the ticket. An expert at combining Asian-inspired flavours, food writer Dominique serves up an enticing mix of fresh and fruity…
Shop for ingredients

Time and servings

Total time
Servings
Prep time

Ingredients

14 total
  • 1 carrot, julienned
  • 1 medium parsnip, julienned
  • 100g of red cabbage, finely shredded
  • 100g of white cabbage, finely shredded
  • 1 ripe mango, sliced, or 2-5 clementines, peeled and segmented
  • 1 large handful of of mint, leaves shredded
  • 250g cooked chicken, shredded
  • 1 large handful of of coriander, leaves picked
  • 125ml clementine juice
  • 5 tbsp Woolf's Kitchen Pineapple Sweet Chilli
  • 2 ½ tsp fish sauce
  • 2 birdseye chillies, finely chopped (or use red chillies for a milder heat)
  • 2 salad onions, thinly sliced, to serve
  • 1 handful of of salted peanuts

Method

3 steps

  1. Step 1

    For the salad, arrange the carrot, parsnip, cabbage, mango, chicken and fresh herbs on a large platter.

  2. Step 2

    To make the dressing, combine the clementine juice, Pineapple Sauce and fish sauce in a small bowl and stir until combined.

  3. Step 3

    Pour the dressing over the salad just before serving and lightly toss, then scatter over the salad onions and peanuts; this is best eaten right away.