Thai Turkey Salad with Cabbage, Basil and Mint
½ cup shredded unsweetened coconut
10 ounces ground turkey
Sun Basket lemongrass paste (lemongrass – fresh ginger – fresh garlic – turmeric – olive oil – salt)
¼ pound Savoy cabbage
¼ pound red cabbage
2 or 3 red radishes
Thai dressing base (coconut vinegar – fish sauce – maple syrup)
1 tablespoon sambal oelek (optional)
3 tablespoons roasted cashews
Toast the coconut
In a dry large frying pan over medium heat, toast the shredded coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the coconut to a plate to cool. Wipe out the pan.
Cook the turkey
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In the same pan used for the coconut, warm 2 teaspoons oil over medium-high heat until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute.
While the turkey cooks, finish preparing the salad.
Prep the remaining salad ingredients
Juice 3 lime halves; cut the remaining half into wedges for garnish.
Cut away any core from the Savoy and red cabbages; thinly slice the cabbages.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Strip the basil and mint leaves from the stems; coarsely chop the leaves, if desired.
Make the dressing and toss the salad
In a large bowl, stir together the lime juice, Thai dressing base, 2 tablespoons oil, and as much sambal oelek as you like. Season to taste with salt. Add the turkey, coconut, both cabbages, radishes, basil, mint, and cashews and toss to combine. Season to taste with salt and pepper.
Transfer the salad to individual bowls and serve with the lime wedges.