Nam Sod

Nam SodRecipe
Photo: Oxmoor House
Roll up bites of this spicy Thai turkey salad in crunchy cabbage leaves for a super-flavorful light meal or appetizer. Increase the sambal oelek to 2 teaspoons if you like a little more heat.


4 servings (serving size: 3/4 cup turkey filling and 3 cabbage leaves)

Recipe from

Oxmoor House

Nutritional Information

Calories 188
Fat 4.1 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 0.8 g
Protein 29.4 g
Carbohydrate 9.7 g
Fiber 3.1 g
Cholesterol 46 mg
Iron 1.5 mg
Sodium 648 mg
Calcium 53 mg


Cooking spray
1 pound ground turkey breast
1/2 cup thin vertical slices red onion
1/3 cup finely chopped green onions
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce (such as Thai Kitchen)
1 tablespoon minced peeled fresh ginger
1 teaspoon chile paste with garlic (such as sambal oelek)
2 tablespoons dry-roasted peanuts
1/2 small head green or Napa (Chinese) cabbage, separated into leaves


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 5 minutes or until done, stirring to crumble. Remove turkey from pan; set aside to cool.

2. Combine onion slices and next 5 ingredients in a medium bowl. Let stand 10 minutes. Stir turkey into onion mixture; sprinkle with peanuts.

3. Serve turkey mixture in cabbage leaves.