Spicy Cabbage Salad with Turkey and Peanuts

2 - Lunch, Salad

Difficulty: Easy Servings: 4 Source:

Ingredients

1/2 medium head of green or savoy cabbage cut into 1-inch pieces

1/2 teaspoon kosher salt plus more

4 oil-packed anchovy fillets coarsely chopped

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

2 tablespoons unseasoned rice vinegar

1 tablespoon light soy sauce

4 teaspoons white miso

1/4 teaspoon sugar

1 tablespoon vegetable oil

4 celery stalks thinly sliced on a diagonal, plus ½ cup celery leaves

2 scallions green parts only, thinly sliced on a diagonal

1 serrano chile thinly sliced

1 cup cilantro leaves with tender stems

1 cup shredded cooked turkey meat

1/3 cup coarsely chopped salted roasted skin-on peanuts

2 teaspoons black sesame seeds

Directions

Toss cabbage and ½ tsp. salt in a large bowl.

Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.

Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil.

Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.

Serve salad topped with peanuts and sesame seeds.

Do Ahead: Dressing can be made 1 day ahead.

Cover and chill. Rewhisk before using.