
This bright turkey salad combines sweet clementines, crunchy cabbage, edamame, and a creamy peanut-lime dressing for a fresh, satisfying meal. It's a smart way to use leftover turkey or chicken and comes together fast for lunch or a light dinner.
Bring a small pan of water to a boil. Add the edamame and cook for 2 to 3 minutes until tender. Drain, rinse under cold water to stop the cooking, and drain well again.
In a large bowl, whisk together the lime zest and juice, peanut butter, soy sauce, honey, and a little salt and black pepper. Add a small splash of water if needed to make the dressing smooth and pourable.
Add the cooked edamame, shredded cabbage, sliced red pepper, and shredded turkey to the bowl. Toss well until everything is evenly coated in the dressing.
Transfer the salad to a serving platter or bowl. Gently fold in the coriander leaves and clementine slices, taking care not to break up the fruit too much. Sprinkle with the toasted peanuts just before serving.
Chicken works just as well as turkey in this salad. For the best texture, add the peanuts right before serving so they stay crunchy. If you want a gluten-free version, use tamari instead of soy sauce. Leftovers keep well in the fridge for up to 1 day, but store the peanuts separately.




