Thai Turkey and Rice Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 2 Cup cooked rice
  • 3/4 Cup water chestnuts , chopped
  • 1/2 Cup snow peas , chopped
  • 1 Cup mung bean sprouts
  • 4 Tbsp chopped green onions , including tops
  • 2 Cup cubed cooked turkey
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp soy sauce
  • 3 tsp peanut butter , creamy
  • 3 tsp rice vinegar
  • 1/2 tsp sesame oil , or chili oil, to taste
  • 2 cloves garlic , crushed
In a medium-sized bowl, toss together rice, water chestnuts, snow peas, sprouts, green onions, and turkey. In a small bowl, combine vegetable oil, soy sauce, peanut butter, vinegar, hot sesame oil, and garlic. Pour dressing over turkey-rice mixture and toss until completely combined. Serve immediately.
Calories
360 Cal
Fat
13 g
Carbs
34 g
Protein
25 g
Fiber
1.8 g
Sugar
2.4 g
Cholesterol
53 mg
Sodium
410 mg


Nutrients

Fiber     1.8 g
Fat     13 g
Sugar     2.4 g
Carbs     34 g
Protein     25 g
Calories     360 Cal

Fats

Fat, Poly     7 g
Fat, Mono     3 g
Fat, Sat     2.1 g
Fat, Trans     0 g
Fat, Percent     33 %

Vitamins

Vitamin, K     25 mcg     21 %
Vitamin, A     150 IU     5.1 %
Vitamin, B12     0.3 mcg     11 %
Niacin     6.6 mg     41 %
Riboflavin     0.2 mg     16 %
Vitamin, C     10 mg     11 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     30 %
Vitamin, E     3.1 mg     21 %
Panto, Acid     1.3 mg     26 %
Choline     71 mg     13 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     39 mcg     3.9 %
Phosphorus     230 mg     33 %
Magnesium     48 mg     11 %
Copper     0.2 mcg     23 %
Fluoride     0.1 mcg     3.1 %
Zinc     3 mg     27 %
Cholesterol     53 mg     1 %
Sodium     410 mg     27 %
Selenium     34 mcg     61 %
Manganese     0.6 mg     8.5 %
Potassium     380 mg     8 %
Iron     3.5 mg     44 %