Spicy Cabbage Salad with Peanuts

  • 09 Dec - 15 Dec, 2017
  • Mag The Weekly
  • Cookery


· ½ medium head of green or savoy cabbage, cut into 1-inch pieces

· ½ tsp salt, plus more

· 1tsp lemon zest, finely grated

· 3tbsp fresh lemon juice

· 2tbsp rice vinegar

· 1tbsp light soy sauce

· 4tsp white miso, sesame paste or tahini

· ¼ tsp sugar

· 1tbsp vegetable oil

· 4 celery stalks, thinly sliced on a diagonal, plus ½ cup celery leaves

· 2 green onions, green parts only, thinly and diagonally sliced

· 1 chilli, thinly sliced

· 1 cup coriander leaves

· 1 cup cooked turkey meat, shredded

· 1/3 cup coarsely chopped, salted, roasted skin-on peanuts

· 2tsp black sesame seeds


Toss cabbage and half a teaspoon of salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and softens, about two minutes (this will both, season and tenderise the leaves). Drain and set aside. Mix lemon zest, lemon juice, vinegar, soy sauce, miso and sugar in a large bowl and whisk in oil. Add cabbage, celery and celery leaves, green onions, chilli, coriander and turkey meat to the bowl and toss to combine; season with salt. Serve the salad topped with peanuts and sesame seeds.