Green Curry Turkey Salad

I promised I wouldn’t leave y’all hanging on that great turkey salad from yesterday’s post.

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All of my favorite recipes are plays on a traditional idea.  Chicken salad is great, but turkey salad infused with Asian flavors is better.  I’ve also got a Bahn Mi Chicken Salad recipe idea up my sleeve.

Green Curry Turkey Salad Yields: 6 servings; Total Time: 15 minutes

  • 3/4 cup mayonnaise
  • 1 Tbsp minced galangal (Thai ginger)
  • 2 Tbsp green curry paste
  • 1 tsp fish sauce
  • 1 lb cooked turkey breast, shredded or chopped
  • 2 green onions, sliced
  • small red pepper, diced
  • 1/2 cup shredded carrot
  • 1/4 cup roasted coconut chips
  1. In a large bowl, whisk together mayonnaise, ginger, curry paste, and fish sauce.
  2. Add remaining ingredients to bowl and toss until well-combined.

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recipe notes:

  • the roasted coconut chips give this creamy salad little pops of crunch and sweetness; if you can’t find them (I got mine at Trader Joe’s) it’s ok to use sweetened shredded coconut, but cut back to 2 Tbsp so the texture doesn’t get too stringy
  • the flavor of galangal is a bit more intense than regular ginger so if you substitute it bump it up to a heaping Tbsp
  • if you dislike the intensity of raw green onions, give them a quick saute rather than skipping them entirely
  • I actually used Miracle Whip because we don’t buy regular mayo!

2 thoughts on “Green Curry Turkey Salad

  1. Pingback: Weekly Wrap-Up; By The Day | Eating Chalk

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