Zingy clementine, turkey & peanut salad
Serves 4
Easy
Prep:
Cook:
Use up Christmas leftovers in a clever way with this healthy, zingy salad, which makes the most of leftover turkey, surplus clementines and peanuts
Skip to ingredients
- 200g frozen edamame beans
- 2 limeszested and juiced
- 2 tbsp peanut butter
- 2 tsp light soy sauce
- 2 tsp honey
- ¼ red cabbage(about 220g), finely shredded
- 1 red pepperthinly sliced
- 200g leftover cooked turkeyor chicken, shredded
- small bunch of coriander(or use mint or a mixture), leaves picked
- 4 clementinespeeled and sliced into rounds
- 50g peanutstoasted and roughly chopped
Nutrition: Per serving
- kcal354low
- fat16g
- saturates4g
- carbs20g
- sugars16g
- fibre7ghigh
- protein28g
- salt0.6g
Method
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.
