Boil
Chicken & Cabbage Salad with Sesame Seeds, Scallions & Almonds
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74 Reviews
missquickly
December 27, 2023
I really expected to love this based on the description, but found it underwhelming. Adding fish sauce, soy sauce, a bit more sweetness, and lime juice helped perk it up quite bit, but I don’t think I’ll make it again.
neighome
June 19, 2023
This is a nice salad. The salted cabbage and poached chicken techniques are the stars! The rest is nice enough, but can be tweaked any which way to your taste. My 4 lb chicken was cooked through with 15 simmer and 30 minute rest. For my palate, it needs heat and less neutral oil. I love the cabbage and chicken techniques, which I'm sure to adapt to many other uses.
Meg
May 10, 2023
Good recipe but seemed a bit bland but was easily elevated with addition of chili crisp. Delicious
Jennifer U.
May 6, 2023
Very nice and light spring/summer salad. It's going to be a staple for our summer!
Urvashi B.
March 6, 2021
Hello! can I substitute cabbage with a different leafy vegetable in this salad?
carswell
May 3, 2023
I would think Napa cabbage would work but it won't be as resilient as regular cabbage.
Rachel C.
February 17, 2021
This was popular with the whole family, but the chicken was under done. I had to cook it again and let it cool again.
NXL
January 9, 2021
This was a simple salad to put together with nice flavors and textures. I love it when I have a carcass to make broth, too. FYI: I had a 4 pound bird that not get done with the 30 minute simmer plus 15 minute covered rest, possibly because it was not completely submerged?
NXL
January 9, 2021
This was a simple salad to put together with nice flavors and textures. I love it when I have a carcass to make broth, too. FYI: I had a 4 pound bird that not get done with the 30 minute simmer plus 1
LetaBee
January 4, 2021
We used to have a salad like this a cafe i worked at. The chicken was left out.. that way it was vegan. If chicken was wanting, sliced poached chicken was put on top. Extra herbs were added to the salad... usually coriander and green onions. Extra salad dressing, peanuts and red chillies on the side.
Irenehope
December 29, 2019
About 40 years ago, my Japanese friend taught me a similar way to poach a whole chicken; put a chicken in a pot, cover it with cold water, bring it to a boil, then turn off the heat. Let it sit for one hour. Same results, including broth.
susan T.
December 28, 2019
This salad is terrific and refreshing. On occasion, I’ve added fresh mint, thinly sliced red pepper, and shredded carrots, for color and extra freshness. It’s just as great without those additions, and I’ve even used peanuts instead of almonds which is also delish. I like extra green onions. Holds up well for a picnic and for days in the fridge! Highly recommend a good quality roasted/toasted sesame seed oil - makes all the difference.
babswool
August 7, 2018
Served this at a picnic..my guests liked it but I didn't think it was anything special. The dressing is what I think could have improved the flavor. I even added a lot more chicken so it wasn't all cabbage.
Leslie T.
January 24, 2018
This was excellent! And it kept well from Sunday night until Tuesday lunch when we ran out of it. I will admit to adding quite a bit more sliced almonds and sesame seeds than the recipe called for, couldn't help myself! It also made quite a lot, so I can see how it would be good for a potluck situation. Thanks for a great recipe!
Emily H.
January 19, 2018
How well does this salad store? I'm hoping to make on Sunday and use for lunch throughout the week.
Alexandra S.
January 19, 2018
It keeps very well. I'm not sure I would say a full week, but you could definitely try — it won't go bad in a week. I would say it will hold up well at least through Wednesday. If it lasts till Friday, let us know how it holds up. Love this one!
Emily H.
January 24, 2018
To echo Leslie's comments, the salad held up great. I finished off the last bit for lunch on Wednesday. Great recipe with a ton of flavor, I can't wait to bring it to summer BBQs!
someonewhobakes
October 24, 2017
This is such a keeper! It tastes a lot like a classic Chinese chicken salad, except with cabbage. I have it in my “heatless meals” folder for days like today (105 degrees), when I can just pick up a rotisserie chicken and have dinner 20 minutes later.
Julie R.
September 10, 2017
This has become a great favorite! I leave out the sugar because the balsamic sweetens it enough for my tastes, and dust with a little white pepper before serving. Wonderful -- thanks for this.
Christine C.
September 7, 2017
This was so delicious!!!! My husband turned his nose up with the idea of salad for dinner but he loved it too!
NancyFromKona
January 28, 2017
I just made this and it is great for a summer potluck as economical and then you have a leftover wonderful, easy stock. How is it that I have cooked so long and not been taught this so simple, so delicious way to make stock? No trying to improve a boxed broth with chopped veggies just awesome chicken taste with time, salt and bones. My cat thinks so too...couldn't lick my fingers hard enough! I really think this qualifies for a Genius designation Alexandria. And yes, I am going to do the chard sesame noodles next. After I finish the roasted sweet potato and black beans. I can't thank you enough.
Alexandra S.
January 29, 2017
What a lucky kitty! I'm so happy to hear all of this, Nancy! Thank you for your kind words and thanks so much for writing in. So glad this one worked out well for you.
Fresh T.
January 27, 2017
I just made this. It was great. I had to use regular balsamic because I thought I had white in the cupboard, but didn't! Oy. One of the dangers of moving a lot. Anyway, I added a bit more lemon and a little less regular balsamic. It was great. Thanks so much Alexandra!
Lisa
January 22, 2017
Another great recipe from Alexandra. Again, she provides a recipe with simple ingredients that is easy to make, yet has delicious flavor. It is a very well balanced, complete, and nutritious meal. It has a clean refreshing taste; the use of almond adds crunchiness to the dish, while the toasted sesame seeds and sesame oil add exotic flavor. The composition reminds me of the Burmese tea leaf salad, yet without any intrusive flavor and it is very simple to make.
Alexandra S.
January 23, 2017
So happy to hear this, Lisa! I find this one so refreshing, too. You're making me crave a Burmese tea leaf salad, which I only had once, but which I remember really enjoying. Thanks so much for writing in!
judy
January 17, 2017
My husband requires kale several days a week for his health. This is a great foundational recipe for that kale, and took us in a different direction. Thanks
monica M.
January 14, 2017
Good salad recipe. I've made some similar to it but am always looking for new recipes. Some tweaks: toasted the seeds and nuts for added flavor, added peeled and halved clementines and reduced the sugar (which I always substitute with honey or maple syrup too). Yum!
Alexandra S.
January 15, 2017
So happy to hear this! I could see how clementines would be such a perfect addition here. Thanks!
Mendy N.
January 14, 2017
the salad without the chicken is one I've been having since I can remember. It yumm. We just called it "kupus" or "cabbage" in Croatian.
Sheila
January 8, 2017
Loved this! I, admittedly, made a few modifications, but it turned out great. I used half of the neutral oil, rice wine vinegar instead of white balsamic, and honey instead of sugar. I also used Alexandra's baked tofu from her "cabbage pad thai" recipe in place of chicken. So, I guess more than a few, but what a great foundation to start with and excited to try more of your recipes!!
Alexandra S.
January 9, 2017
So great to hear all of this — it's so nice when recipes are adaptable to tastes and preferences. So happy you worked the tofu in here, too!
Andrea D.
January 6, 2017
What a revelation! This is similar to a salad Whole Foods offers at their ready-made salad bar which I have tried to duplicate, but the cabbage was always too tough and full of bad attitude. What I now realize is: salt! The salting step Alexandra includes (thank you, Alexandra and The Slanted Door!) is crucial and makes ALL THE DIFFERENCE. A toothsome, crunchy- but-not-combative sumi salad. Plus the poached chicken makes it a meal, not just a side. My post-holiday, over-indulged self is so happy!
Alexandra S.
January 6, 2017
Yay!! This place (Honest Weight Food Coop) is very similar to a Whole Foods. So happy to hear the salting made a difference to you, too ... Wast that bad attitude right down the drain!! I love it. And same — couldn't agree more about the post-holiday, over-indulged feeling. Thanks SO much for writing in. Happy Happy New Year!
Liz B.
January 5, 2017
Just made this tonight and loved it! My almonds were no good so I left them out, didn't use chicken, and added some quick-pickled onions I had left over from earlier in the week. The onions were a great addition, and I'm excited to have leftovers for tomorrow's lunch, topped with avocado and a soy sauce egg. Great use of cabbage!
tina
January 4, 2017
Am devouring this right now. Clean, easy, healthy. Very timely for the New Year.
I followed the comment about adding tahini instead. Threw in some sesame seeds also. Added minced garlic, white pepper for that extra zing. Subbed smashed raw wholep almonds instead of the sliced kind (couldn't find it at the market). And used rice wine vinegar instead. Eating it with rooster chili garlic sauce.
I'm looking forward to that broth! Thanks for the recipe!!
I followed the comment about adding tahini instead. Threw in some sesame seeds also. Added minced garlic, white pepper for that extra zing. Subbed smashed raw wholep almonds instead of the sliced kind (couldn't find it at the market). And used rice wine vinegar instead. Eating it with rooster chili garlic sauce.
I'm looking forward to that broth! Thanks for the recipe!!
tina
January 6, 2017
Used the chx broth to make melissa clark's seared broccoli & potato soup over at nyt. So good and goes SO well with the salad!
Alexandra S.
January 6, 2017
Ooooh!! I can't wait to try that. Thanks for the rec. I have everything on hand to make it ... perfect. Yay.
yuzhrrr
January 4, 2017
Super easy, clean and bright. It'll make a good summer recipe -- just 15 minutes with the stove on, so very little heat involved. Sesame seeds ludicrously expensive at my local grocery, so I subbed what I had on hand -- dried soy beans. Different flavor, but good crunch. I added dried chilis and seasoned at the table with a wee bit of soy sauce.
Alexandra S.
January 5, 2017
Absolutely re summer — I could see making this for a bbq or potluck. Love the idea of crunchy dry soy beans.
Sarah D.
January 4, 2017
Made this tonight - it was terrific. Exactly what I needed after an indulgent holiday season. I recommend toasting the seasame seeds and almond slivers. My husband wondered if additional seasoning could be added to "pump up" the flavor an additional notch. What would you recommend for a touch of heat? Thanks!
Alexandra S.
January 4, 2017
So happy to hear this, Sarah! With leftovers, I squirted Sriracha right into their storage containers, stirred it all around, and gobbled it up. And you of course could do this with the fresh batch, too. I did find the Sriracha to kind of take over the other flavors, so if you're looking for a less dominating sort of heat, I would dice up a Serrano or jalapeño pepper.
Sarah D.
January 4, 2017
Thank you. I thought about Sriracha, but I didn't know how it might affect the color (I'll give it a try with lunch tomorrow). The salad looked beautiful on a dark platter. I used extra green onion and nuts to dust the top.
Alexandra S.
January 4, 2017
It definitely affects the color — tinges it all light orange. If I were to serve this for company, I would probably include some hot sauce on the table so as to not change the whole look of the salad. Extra garnishes on top sound so pretty!
Margaret T.
January 4, 2017
Although ingredients list a whole chicken the poaching instructions are for chicken pieces, how was the whole chicken poached?
Alexandra S.
January 4, 2017
Hi Margaret, Those instructions are actually for a full chicken. I know it doesn't seem like enough time, but it works. I've been using whole chickens about 3.25 lbs., so, on the small side. If you have a larger chicken, I would leave it covered in the pot for 30 minutes as opposed to 15.
Wendy A.
January 2, 2017
If you use a Napa cabbage, which is softer than a traditional cabbage, would you want to skip the salting step?
Wendy A.
January 2, 2017
If you use a Napa cabbage, which is softer than a traditional cabbage, would you want to skip the salting step?
Wendy A.
January 2, 2017
If you use a Napa cabbage, which is softer than a traditional cabbage, would you want to skip the salting step?
Wendy A.
January 2, 2017
If you use a Napa cabbage, which is softer than a traditional cabbage, would you want to skip the salting step?
Alexandra S.
January 2, 2017
I think I probably would. Make it once without salting. And if you find it too crunchy (which I doubt will happen), try the salting the next time. I love the texture of Napa cabbage — I think it will work great!
Natalie J.
January 2, 2017
Would this keep in the fridge without dressing? I'm thinking for a couple days of brown bag lunch.
Alexandra S.
January 2, 2017
Yes, definitely! Know, too, that it keeps well with dressing — we ate it over the course of a few days, and it was delicious.
Gallypop
December 30, 2016
Thank you so much for posting this recipe! Sounds amazing and I'll be trying it this weekend. Because I can't help myself I'm thinking about swapping the oils for a whole pureed avocado and tahini instead. Thanks again for the post!
Gallypop
January 3, 2017
I couldn't find a ripe avocado so used canola oil, BUT i swapped the tahini for sesame oil and used regular balsamic b/c I have tons of it in the house. This turned out WONDERFULLY. Thank you again for the recipe. I'll have to work on my cabbage shredding skills, b/c this recipe is a keeper for us!
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