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Spicy Cabbage Salad With Turkey and Peanuts

4.8

(7)

Spicy Cabbage Salad with Turkey and Peanuts recipe
Elizabeth Cecil

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.

Recipe information

  • Yield

    4 Servings

Ingredients

½

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

½

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

¼

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

⅓

cup coarsely chopped salted, roasted skin-on peanuts

2

teaspoons black sesame seeds

Preparation

  1. Step 1

    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.

    Step 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.

    Step 3

    Serve salad topped with peanuts and sesame seeds.

    Step 4

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

Nutrition Per Serving

Calories (kcal) 210 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 40 Carbohydrates (g) 14 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 16 Sodium (mg) 690
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Reviews (7)

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  • This is delicious. The cilantro, scallions, and serrano really punched up the flavor, and the dressing was spot on, with lots of tang and umami.

    • CC

    • 7/16/2022

  • This dish turned out very good! I was skeptical about using anchovies with turkey. But they were so mild ( i only used one due to their larger than normal size in the can) also I used miso paste and thought to downsize that as well to barely one tsp. 4 tsp of miso may not be the same as miso paste.(?) Anyway, even if I goofed, it was VERY VERY GOOD the two of us ate the entire salad in one sitting. (that good!)

    • LC

    • Monrovia, CA

    • 11/28/2021

  • really good, great light use of turkey leftovers.

    • brushjl

    • solon, oh

    • 11/29/2020

  • This was so good! I used chicken instead of turkey and followed it to the T. Crunchy, bright, and filling. The dressing was ridiculously good.

    • mhdsilesky

    • Austin, TX

    • 3/26/2019

  • i have not made this yet but am going to tomorrow. Can u use an asian fish sauce (Red Boat Fish Sauce) instead? If so, how much do u recommend?

    • Anonymous

    • Annapolis, MD

    • 11/26/2017