Vietnamese Salad with Turkey Breast

Ingredients

• 2 pieces lime
• 300 g turkey cutlets
• 250 g Chinese cabbage
• 2 carrots
• 200 g cucumber
• 1 clove garlic
• 1 small white onion
• 1 red pepper
• 100 g pickles
• Salt
• ground pepper
• 6 tbsp white wine vinegar
• 5 tbsp pickle liquid
• sugar (to taste)

Instructions

1. 1.

   Wash limes and slice finely. Heat a little water in a pot. Line a sieve with lime slices, place turkey cutlets on top, cover and cook for 12-15 minutes.

2. 2.

   Clean and wash Chinese cabbage, cut into fine strips. Peel carrots and cut into fine strips. Peel cucumber, halve it, remove seeds and cut into fine strips.

3. 3.

   Peel garlic and onion, finely chop. Slice red pepper, remove seeds, rinse the pod and finely chop. Slice pickles into thin rounds. Chop peanuts.