Sous vide process the carrots at
183 F/84 C for1 hour,
Cold shock the package of carrots in iced water to 70 F/21 C. Refrigerate to 40 F/4 C. Slice the cabbage as thin as possible and lay on a dry clean towel. Sprinkle with 1 Tablespoon/10 g of kosher salt and wait fifteen minutes or until the cabbage wilts and sheds its water.
Note: This is a very important step, frequently neglected in recipes. Failing to cure the cabbage in advance can result in a pooling of water under the slaw, which must still be drained off. This can flush away a lot of the flavor.
Meanwhile, use a vegetable peeler to cut the carrot into ribbons.
Immerse the cabbage in water, drain, and then wrap in the towel and vacuum seal. This will remove almost all of the water. Toss with all of the ingredients except the carrots. The black sesame seeds are sprinkled at service.
This salad is extraordinarily simple, which illustrates how much can be accomplished with a small amount of precision and patience.
Chicken al Mattone with shredded cabbage and carrot ribbons is an inviting combination of mild yet vibrant flavors.
I hope you enjoy this salad! Watch for more dishes that intersect tangentially with sous vide, as we continue to expand our view of this amazing technology.