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Turkey Zucchini Thai Noodle Salad
 

Turkey Zucchini Thai Noodle Salad

Zucchini noodles replace classic noodles in this Asian salad. This dish features fresh vegetables and roasted turkey tossed in peanut sauce. 

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servings Makes 2 servings 2
preparation time PREP Under 15 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 3 large zucchini, spiraled into noodles
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup purple cabbage, thinly sliced
  • 1 cup cucumber, julienned
  • ½ cup chopped green onions
  • 2 tablespoons HOUSE OF TSANG® Bangkok Peanut Sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • chopped dry-roasted peanuts, if desired

Directions

  1. Cook turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
    Slice or chop.
  2. Divide zucchini into 2 serving bowls. Divide turkey turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.
  3. In small bowl whisk together peanut sauce, vinegar and oil. Drizzle desire amount over each salad. Garnish with peanuts, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories250

Protein20g

Carbohydrates20g

Fiber5g

Sugars9g

Fat10g

Cholesterol40mg

Sodium910mg

Saturated Fat2g

MADE WITH

All Natural Turkey Breast Tenderloin

All Natural Turkey Breast Tenderloin

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Zucchini Thai Noodle Salad