Dominique Woolf’s Thai Turkey and Mango Salad with Zingy Clementine Dressing

Ingredients

• 1 carrot, julienned
• 1 medium parsnip, julienned
• 100g red cabbage, finely shredded
• 100g white cabbage, finely shredded
• 1 ripe mango, sliced, or 2-5 clementines, peeled and segmented
• 250g cooked turkey, shredded
• 1 large handful of mint, leaves shredded
• 1 large handful of coriander, leaves picked
• 180ml clementine juice (approx. 4-5 clementines)
• 4 tbsp lime juice (approx. 2-3 limes)
• 3 tbsp fish sauce
• 3 tbsp soft brown sugar
• 2 birdseye chillies, finely chopped (or use red chillies for a milder heat)
• 2 garlic cloves, crushed or grated
• 2 salad onions, thinly sliced, to serve
• 1 handful of salted peanuts