Turkey Salad with Mango and Honey Dressing



Ready In:

20 Mins



Good For:


About this Recipe

What are the holidays without a turkey dinner? This cold turkey salad with mango and honey dressing makes a great addition to the holiday rotation and is a creative way to use up all those leftovers you’re sure to have in the fridge. Made with an Asian-style dressing, and ready in just 20 minutes, this recipe is simple and delicious. Plus, it’s gluten-free and provides a nutrient boost with protein and B vitamins from the turkey, as well as vitamin C from the fresh mango.



35.34 GRAMS


36.2 GRAMS


30.64 GRAMS


2 Tbsp. seasoned rice vinegar

1 Tbsp. caster sugar

1 clove garlic, crushed

1 small red chili pepper, seeds removed, finely chopped

2 cups leftover turkey, thinly sliced

1 cup baby spinach

2 cups mixed Asian herbs (such as coriander, mint, Thai basil)

1 large ripe mango, peeled and sliced

Sprinkle black sesame seeds


5 Tbsp. honey

¼ cup rice vinegar

100 mL peanut oil

2 tsp. sesame oil

Step by Step Instructions

Step 1

Mix the rice vinegar, sugar, garlic, and chilies, and stir until the sugar has dissolved. Pour over the sliced turkey and set aside.

Step 3

Place a pile of spinach on each plate and top with a handful of herbs, followed by the turkey. Top with mango slices and a sprinkle of black sesame seeds, and drizzle with the dressing.

Step 2

To make the dressing, put the honey and vinegar in a food processor and process to combine. With the motor running, slowly add the peanut oil and sesame oil until a thick-ish dressing forms.