Dinner

Zingy Clementine, Turkey & Peanut Salad Recipe

Name: Zingy Clementine, Turkey & Peanut Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 200g frozen edamame beans; ¼ red cabbage (about 220g), finely shredded; 1 red pepper, thinly sliced; 200g leftover cooked turkey or chicken, shredded; small bunch of coriander (or mint or a mixture), leaves picked; 4 clementines, peeled and sliced into rounds; 50g peanuts, toasted and roughly chopped; 2 limes, zested and juiced; 2 tbsp peanut butter; 2 tsp light soy sauce; 2 tsp honey; seasoning (salt and pepper) to taste

BySophie Carsel January 17, 2026January 17, 2026

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Introduction

This zingy clementine, turkey, and peanut salad is a fresh and vibrant way to enjoy leftover cooked turkey or chicken. Combining tangy citrus with crunchy peanut butter dressing and crisp vegetables, it’s perfect for a light lunch or a colorful dinner.

The image shows a large oval white plate filled with a colorful layered salad. The bottom layer is shredded purple cabbage with a crunchy texture. On top of this, there are bright orange mandarin slices evenly spread across the salad. Shredded cooked chicken pieces are scattered over the oranges, adding a light beige tone and soft texture. Thin slices of red bell pepper and green edamame beans add more color and variety. The salad is sprinkled with chopped peanuts and fresh green mint leaves, giving it a crunchy and fresh look. A pair of shiny gold salad servers rests on the right side of the plate. The plate sits on a white marbled surface with yellow bokeh lights and a red cloth nearby, enhancing the festive feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g frozen edamame beans
2 limes, zested and juiced
2 tbsp peanut butter
2 tsp light soy sauce
2 tsp honey
¼ red cabbage (about 220g), finely shredded
1 red pepper, thinly sliced
200g leftover cooked turkey or chicken, shredded
Small bunch of coriander (or use mint or a mixture), leaves picked
4 clementines, peeled and sliced into rounds
50g peanuts, toasted and roughly chopped

Instructions

Step 1: Cook the edamame beans in a pan of boiling water for 2 to 3 minutes. Drain them well, then rinse under cold running water and drain again to cool.
Step 2: In a large bowl, whisk together the lime zest and juice, peanut butter, soy sauce, honey, and a pinch of seasoning. Add a splash of water if needed to loosen the dressing to your desired consistency.
Step 3: Add the cooked edamame, shredded red cabbage, sliced red pepper, and shredded turkey or chicken to the bowl with the dressing. Toss everything until well-coated in the dressing.
Step 4: Transfer the salad to a platter and scatter the coriander leaves and clementine slices on top. Gently mix these into the salad carefully with salad servers, taking care not to break up the fruit too much.
Step 5: Just before serving, sprinkle the toasted, roughly chopped peanuts over the salad for a crunchy finish.

Tips & Variations

For a nut-free version, substitute peanut butter with tahini and omit the peanuts.
You can add a handful of shredded carrot or cucumber for extra crunch and color.
Mint leaves can replace coriander if you prefer a cooler herb flavor.
If you don’t have leftover turkey or chicken, grilled chicken breast works perfectly.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the peanuts separate until serving to maintain their crunch. If the salad seems dry after storage, toss with a little extra lime juice or a splash of olive oil before eating.

How to Serve

The image shows a large white oval plate filled with a colorful salad on a white marbled surface. The bottom layer is shredded purple cabbage, topped with slices of bright orange mandarin. There are thin strips of white cooked chicken scattered throughout with red bell pepper slices, fresh green mint leaves, and cilantro. The salad is sprinkled with chopped peanuts for texture. Two gold salad serving spoons rest on the right side of the plate. Around the plate, there is a red cloth and some red paper decorations near the bottom left. Warm yellow fairy lights add a soft glow to the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of frozen edamame?

Yes, fresh edamame can be used but may require slightly longer cooking time. Aim to boil until tender but still firm, about 4-5 minutes.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad and store the dressing separately to keep the vegetables crisp. Add the dressing and toss just before serving for best results.