Ingredients for Spicy Cabbage Salad with Turkey and Peanuts

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

• 1/2 teaspoons kosher salt, plus more

• 4 oil-packed anchovy fillets, coarsely chopped

• 1 teaspoon finely grated lemon zest

• 45ml fresh lemon juice

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon light soy sauce

• 4 teaspoons white miso

• 1/4 teaspoons sugar

• 1 tablespoon vegetable oil

• 4 celery stalks, thinly sliced on a diagonal, plus 1/2 cup celery leaves

• 2 spring onions, green parts only, thinly sliced on a diagonal

• 1 serrano chilli, thinly sliced

• 1 cup coriander leaves with tender stems

• 150g shredded cooked turkey meat

• 50g coarsely chopped salted, roasted skin-on peanuts

• 2 teaspoons black sesame seeds

Toss cabbage and 1/2 teaspoons 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, spring onions, chilli, coriander, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.