Charred Cabbage Crunch Salad
A smoky, tender charred cabbage paired with crisp apple slices, puffed rice for crunch, and golden crispy shallots. Tossed in a vibrant miso sesame vinaigrette, this refreshing salad offers a perfect balance of savory, sweet, and umami flavors.
Yield: All recipes serve 2 people
Chef Notes: Buy a whole chicken and butcher it yourself. Use the breasts to poach for this salad. Save the thighs to roast for the chicken and potato dish. Finally, save the chicken back/neck to make a stock for the congee.
Puffed rice can be found in the cereal aisle. Use the rest of the bag as an add-in to granola or other cereals, add to other salads, or toast in a bit of butter and eat like popcorn!
ComponentsBrowned Ground Pork
Charred Cabbage Wedges
Toasted Hazelnuts
Diced Apple
Puffed Rice
Miso Sesame Dressing
Scallions
Poached Chicken
Mise
Char the Napa Cabbage: Cut the cabbage into wedges through the root and drizzle with oil, salt, and pepper. Broil on high for 7-12 minutes, turning occasionally, until the edges are charred and the cabbage is tender. Allow to cool at room temperature.
Poach the Chicken Breast▸ Submerge a chicken breast in water heated to 180°F and seasoned throughly with salt. Gently cook for 15-20 minutes, until the internal temperature of the breast is 155 degrees. Remove and allow to cool before dicing.
Make Miso Sesame Dressing: Blend 2 T Soy Sauce, 2 T Balsamic Vinegar, 2 T Wine Vinegar, 1 T Miso, 1 T Brown Sugar, 3 T minced shallot, 1 T minced garlic cloves. Stream in ½ C vegetable oil and 2 T sesame oil. Remove from the blender and mix in the sesame seeds. Season and adjust to your liking.
Finish
Toss charred cabbage wedges with toasted hazelnuts, and diced apple in a large bowl.
Add diced poached chicken and drizzle with miso sesame dressing, tossing to coat evenly.
Serve immediately, garnishing with puffed rice, additional sesame seeds or sliced scallions if desired.