Zingy clementine turkey peanut salad
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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