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Spicy Cabbage Salad with Turkey and Peanuts

['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']

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.
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.
Serve salad topped with peanuts and sesame seeds.
Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.

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