Spicy cabbage salad with turkey and peanuts from Bon Appétit Magazine, November 2016: The Thanksgiving Issue (page 143)

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Notes about this recipe

  • Eat Your Books

    Can substitute Savoy cabbage for green cabbage.

  • clcorbi on January 10, 2017

    Very good! We intended for this salad to help with fridge clean-out, and so substituted a couple of things; sliced, fried Chinese sausage for turkey, and pickled jalapeños for the serrano chile. The richness of the Chinese sausage cut through the acidity of the dressing quite well. Next time, I would use a little bit less lemon juice/zest in the dressing, as we both found it sort of overpowering. I also think lime juice could be a more natural option here. At any rate, this made a nice, easy, healthy dinner, and a variety of veggies/toppings could be subbed in and out to use what we have in the fridge.

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