• 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


  • STEP 1

    Cook the edamame in a small pan of boiling water for 2-3 mins. Drain, then rinse under cold running water and drain again.

  • STEP 2

    Combine the lime zest and juice, the peanut butter, soy sauce, honey and some seasoning in a large bowl to make a dressing, adding a splash of water if needed to loosen. Add the edamame, shredded cabbage, sliced pepper and shredded turkey to the bowl and toss everything together until well-coated.

  • STEP 3

    Tip the salad onto a platter, then scatter with the coriander and clementine slices. Gently mix these into the salad with salad servers, being careful not to break the fruit up too much. Scatter over the peanuts just before serving.

Recipe from Good Food magazine, December 2021

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating