Description
A vibrant and refreshing salad combining zesty clementines, tender shredded turkey, crunchy edamame and peanuts, all tossed in a tangy lime and peanut butter dressing. Perfect as a light lunch or a flavorful side dish that balances savory, sweet, and citrus notes with a satisfying crunch.
Ingredients
Scale
Salad
- 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
Dressing
- 2 limes, zested and juiced
- 2 tbsp peanut butter
- 2 tsp light soy sauce
- 2 tsp honey
- seasoning (salt and pepper) to taste
Instructions
- Cook Edamame: Bring a small pan of water to a boil and cook the frozen edamame beans for 2-3 minutes. Drain the beans, rinse them under cold running water to cool, then drain again thoroughly.
- Prepare Dressing: In a large bowl, combine the lime zest and juice, peanut butter, light soy sauce, honey, and a pinch of salt and pepper. Whisk these ingredients together, adding a splash of water if necessary to loosen the dressing to a pourable consistency.
- Assemble Salad: Add the cooked edamame, finely shredded red cabbage, thinly sliced red pepper, and shredded turkey or chicken to the bowl with the dressing. Toss all ingredients well until everything is evenly coated with the dressing.
- Plate and Garnish: Transfer the salad mixture onto a serving platter. Scatter the picked coriander leaves and clementine slices over the top, gently mixing them in with salad servers to avoid breaking up the fruit.
- Add Peanuts: Just before serving, sprinkle the toasted and roughly chopped peanuts over the salad to add crunch and texture.
Notes
- Use leftover cooked turkey or chicken to save preparation time and add a delicious protein boost.
- To toast peanuts, heat them in a dry pan over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- If you prefer a spicier kick, add a small chopped chili or a dash of chili flakes to the dressing.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanuts.
- Mint can be used instead of coriander for a different fresh herbal flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Keywords: clementine salad, turkey salad, peanut butter dressing, edamame, healthy lunch, easy salad, dinner leftovers, citrus salad
