Chicken and Cabbage Slaw

Bring a large pot of water to boil and add the lemon and chicken tenders. Cook for 3 minutes then remove from heat and let sit, covered, for 15 minutes. Remove the chicken tenders and allow to cool for a little bit.

Meanwhile, place the cabbage and onion in a large bowl and toss together. Sprinkle with ground black pepper. Whisk the maple syrup, vinegar, and olive oil together; pour over the cabbage and onions, and toss to cover completely. Stir every so often during this marinating process.

Slice the cooled chicken into bite-size pieces, add to the cabbage and onions, and toss to coat. Refrigerate for at least 1 hour so the dish has plenty of time to marinate.

Right before serving, toast the sesame seeds and almond slices in a shallow skillet (cast iron is best) over a low flame until lightly browned. You will be able to smell the nutty scent of the almonds and seeds, about 5- 10 minutes, and this indicates that they are done. Stir them often, being careful not to burn them. Add these to the chicken and cabbage, and you are ready to serve.

Note: Ume plum vinegar is a specialty salty red vinegar that can be found at Whole Foods. You can substitute red wine vinegar if you don’t want to use the ume plum, but you will need to salt the dish according to your liking.