Zingy clementine, turkey & peanut salad recipe | Good Food
Use up Christmas leftovers in a clever way with this healthy, zingy salad, which makes the most of leftover turkey, surplus clementines and peanuts
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Cooking tools:
- Stove
- Saucepan
- Colander
- Mixing bowl
- Microplane
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Serving platter
- Salad servers
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
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