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Spicy Cabbage Salad with Turkey and Peanuts

Name: Spicy Cabbage Salad with Turkey and Peanuts
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 1/2 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toss cabbage and 1/2 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.
2.
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.
3.
Serve salad topped with peanuts and sesame seeds.
4.
Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.

Recipes sourced from Epicurious.com.

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