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chicken and cabbage salad

Chicken and Cabbage Salad with Sesame Seeds, Scallions and Almonds


  • Author: Alexandra Stafford
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6 to 8

Description

Inspired by the Sumi Salad at the Honest Weight Food Coop in Albany, this one has the addition of a poached whole chicken.

I learned the cabbage salting method from The Slanted Door cookbook. The brief salting helps the cabbage relax and release some of its liquid, which not only helps it absorb the dressing better, but makes the shreds more tender and easier to eat.

If you don’t feel like dealing with a whole chicken, you could certainly substitute pieces, such as two or three boneless skinless chicken breasts or legs. To use boneless, skinless pieces: Bring a pot of salted water to a boil, add the chicken pieces, turn off the heat, cover the pot, remove it from the heat and let it poach for 15 minutes. Remove pieces, let cool briefly, then shred.

To make chicken stock, don’t discard the bones and poaching liquid in step one. Return the carcass, bones, and skin to the pot, and simmer for 2.5 to 3 hours or until the broth tastes good


Ingredients

  • tablespoons plus 1 teaspoon kosher salt
  • whole chicken, about 3 lbs
  • head cabbage, about 2.5 lbs
  • 1/2 cup neutral oil such as canola or grapeseed
  • 1/4 cup white balsamic vinegar
  • tablespoon fresh lemon juice
  • tablespoons sesame oil
  • teaspoons sugar
  • cup sliced almonds
  • 1/3 cup sesame seeds
  • 6 scallions, thinly sliced

Instructions

  1. Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Drop in the chicken and simmer for 15 minutes. Remove pan from heat, cover, and let sit for 15 minutes. Remove chicken, let cool briefly, then remove meat from bones, and pull or shred into pieces. (See notes above about making stock with poaching liquid and bones/skin).
  2. Meanwhile, cut the cabbage into quarters through the core. Thinly slice it, discarding the core. Place in a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.
  3. Meanwhile, make the dressing: Whisk together the neutral oil, sesame oil, vinegar, lemon juice, sugar, and remaining teaspoon kosher salt.
  4. In a large bowl, place the cabbage, pulled meat, almonds, sesame seeds, and scallions. Add the dressing and toss to coat. Serve.
  • Category: Salad
  • Method: Toss
  • Cuisine: Asian

Keywords: chicken, cabbage, salad, sesame, seeds, scallions, Asian, dressing