Spicy Peanut Turkey & Cabbage Salad with Lime Dressing

Heat a dry skillet over medium heat. Add 1/2 cup raw unsalted peanuts and toast for 4 to 5 minutes, shaking the pan frequently, until they are golden brown and highly fragrant. Transfer the toasted peanuts to a cutting board, let them cool completely, and then roughly chop them.

In the same skillet over medium heat, add 2 lb leftover cooked Thai basil ground turkey (reserved from Day 3). Cook for 5 to 6 minutes, stirring occasionally to break up any clumps, just until the turkey is warmed through and slightly crisped at the edges. Remove from the heat and set aside to cool slightly.

Prepare the vegetables: Remove any bruised outer leaves from 1 medium head fresh green cabbage and 1/2 medium head fresh red cabbage. Cut both cabbages in half, slice out the tough cores, and finely shred the leaves using a sharp chef's knife. Peel 2 medium fresh carrots and cut them into thin julienne strips. Cut 1 large fresh red bell pepper in half, discard the stem and seeds, and slice into thin matchsticks.

Finely slice 1 bunch fresh green onions, using both the white and green parts. Roughly chop 1 bunch fresh cilantro and 1/2 cup fresh mint leaves.

Make the peanut emulsion dressing: Finely grate 1 of the fresh limes to yield 1 tsp of lime zest, then squeeze all 3 fresh limes to yield 6 tbsp of fresh lime juice. Peel and finely grate a 1-inch piece of fresh ginger. Mince 2 fresh garlic cloves.

In a medium bowl, combine 1/2 cup creamy all-natural peanut butter, the 6 tbsp fresh lime juice, 1 tsp lime zest, 2 tbsp sriracha sauce, 2 tbsp low-sodium soy sauce, 1 tbsp fish sauce, 2 tbsp honey, the grated ginger, and minced garlic. Whisk vigorously to combine the ingredients.

While continuing to whisk rapidly, slowly drizzle in 3 to 4 tbsp of warm water, one tablespoon at a time. Continue whisking until the mixture emulsifies into a perfectly smooth, creamy, and pourable dressing.

In a very large mixing bowl, combine the shredded green and red cabbage, julienned carrots, sliced red bell pepper, sliced green onions, chopped cilantro, and chopped mint. Add the warmed leftover Thai basil ground turkey to the bowl.

Pour the emulsified peanut-lime dressing over the salad mixture and toss thoroughly using tongs to ensure all vegetables and turkey are evenly coated with the dressing.

Divide the salad among four plates and garnish each portion generously with the chopped toasted peanuts before serving.