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

Instructions

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.