Nam Sod

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.

Yield: 4 servings (serving size: 3/4 cup turkey filling and 3 cabbage leaves)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 4.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.4g
  • Carbohydrate: 9.7g
  • Fiber: 3.1g
  • Cholesterol: 46mg
  • Iron: 1.5mg
  • Sodium: 648mg
  • Calcium: 53mg


  • 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. 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. 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. 3. Serve turkey mixture in cabbage leaves.
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