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
- 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.
- 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.
Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.
Recipe from Bon Appetit