Chicken and Cabbage Salad with Scallions

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

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.

Leave a comment