Spicy Cabbage Salad with Turkey and Peanuts

Spicy Cabbage Salad with Turkey and Peanuts

After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.



  • 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 Koroneiko extra virgin olive 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


  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.

Do Ahead
Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.


Recipe from Bon Appetit

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