Author Notes:Inspired by the Sumi Salad at the Honest Weight Food Coop in Albany, this one has the addition of a poached whole chicken. It's truly delicious without the chicken, but I find the chicken turns it into more of a meal and makes it last longer.
Chicken and Cabbage Salad with Sesame Seeds, Scallions & Almonds
Serves 6 to 8
2tablespoons plus 1 teaspoon kosher salt
1whole chicken, about 3 lbs
1head cabbage, about 2.5 lbs
1/2cup neutral oil such as canola or grapeseed
1/4cup white balsamic vinegar
1tablespoon fresh lemon juice
2tablespoons sesame oil
1cup sliced almonds
1/3cup sesame seeds
6scallions, thinly sliced
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).
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.
Meanwhile, make the dressing: Whisk together the neutral oil, sesame oil, vinegar, lemon juice, sugar, and remaining teaspoon kosher salt.
In a large bowl, place the cabbage, pulled meat, almonds, sesame seeds, and scallions. Add the dressing and toss to coat. Serve.