7 cups (1.75L) finely shredded napa cabbage or green cabbage
3/4 tsp (4 mL) salt
4 celery stalks
10 oz (283 g) Chinese wheat noodles
2 tsp (10 mL) sesame oil
2 cups (500 mL) shredded cooked chicken
8 radishes, thinly sliced
2 green onions, sliced
1/2 cup (125 mL) sesame paste or tahini
3 tbsp (45 mL) rice vinegar or cider vinegar
2 tbsp (25 mL) sesame oil
4 tsp (18 mL) soy sauce
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Dijon mustard or hot mustard
1/4 tsp (1 mL) each salt and pepper
2 cloves garlic, minced
In food processor, puree together sesame paste, vinegar, sesame oil, soy sauce, sugar, mustard, salt, pepper and 1/3 cup (75 mL) water. (Make-ahead: Refrigerate in airtight container for up to 3 days; bring to room temperature.) Stir in garlic.
In bowl, mix cabbage with salt ; let stand for 20 minutes. By handfuls, squeeze out moisture; set cabbage aside in colander.
Meanwhile, in large pot of boiling salted water, blanch celery for 30 seconds; remove with tongs and chill under cold water. Drain and slice thinly; set aside.
Add noodles to boiling salted water in pot; boil until tender but firm, about 5 minutes. Drain and chill under cold water; drain well and place in large shallow bowl. Add sesame oil; toss to coat.
Attractively top noodles with cabbage, celery, chicken, radishes and green onions. (Make-ahead: Cover and refrigerate for up to 2 hours.) Top with sauce; toss to serve.