Introduction
Bring together the irresistible crunch of fresh cabbage, the bold flavors of sesame-marinated chicken, and a zesty Asian-inspired dressing in this showstopping Sesame Chicken Cabbage Crunch Salad. Whether you’re craving a light weeknight dinner, an impressive potluck contribution, or a versatile meal-prep option, this salad delivers on every level. Get ready to discover the step-by-step process to create the ultimate crunchy slaw that’s bursting with flavor and texture.
What Is Sesame Chicken Cabbage Crunch Salad?
At its core, Sesame Chicken Cabbage Crunch Salad is a vibrant twist on classic chicken salad, reimagined with shredded cabbage as the base and vibrant veggies for extra crunch and color. Instead of heavy mayo or cream, it relies on a sesame ginger dressing to tie together all the elements. Originating from fusion takes on Asian slaws, this salad combines marinated chicken breast, crisp cabbage, and toasted nuts for a medley of textures.
Why You’ll Love This Crunchy Asian-Inspired Salad
- Texture heaven: Each bite bursts with crisp cabbage, tender chicken, and crunchy nuts.
- Flavor balance: The sweet-tangy dressing complements savory chicken and crunchy veg.
- Versatility: Serve it as a standalone meal, turn it into lettuce wraps, or layer over rice bowls.
- Make-ahead ease: Prep components in advance for quick assembly—and it keeps beautifully when stored properly.
Key Components and Flavors
- Sesame-Marinated Chicken
- A blend of soy sauce, sesame oil, garlic, ginger, and a touch of honey.
- Delivers umami depth and a hint of sweetness.
- Shredded Cabbage Base
- Mix of green and red cabbage for color contrast.
- Provides a neutral, crisp foundation.
- Fresh Veggies & Herbs
- Julienned carrots, thinly sliced bell peppers, snap peas, and scallions.
- Fresh cilantro or mint for brightness.
- Toasted Nuts & Seeds
- Sliced almonds, roasted cashews, and black or white sesame seeds.
- Amplify crunch and lend nutty richness.
- Sesame Ginger Dressing
- Tangy rice vinegar, savory soy, pure sesame oil, sriracha for heat, and sweetener to balance.
- Coats every strand and bite with glossy umami flavor.
Ingredient List
- Chicken & Marinade
- 2 large chicken breasts
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Veggies & Herbs
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- ½ cup snap peas, halved
- 3 scallions, sliced on the bias
- ¼ cup cilantro leaves, roughly chopped
- Dressing
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sriracha (adjust for spice preference)
- 1 tbsp honey or agave
- Toppings
- ¼ cup sliced almonds
- ¼ cup roasted cashews
- 2 tbsp toasted sesame seeds (black or white)
- Optional: crunchy chow mein noodles
Preparing the Chicken: Marinade & Cooking Methods
- Marinade Prep
- Whisk together soy sauce, sesame oil, honey, garlic, and ginger in a bowl.
- Reserve 2 tbsp for dressing; pour the rest over chicken.
- Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Cooking Options
- Grilling: Preheat grill to medium-high; cook chicken 6–8 minutes per side until internal temperature reaches 165 °F.
- Broiling: Place on a foil-lined baking sheet under broiler for 5–6 minutes per side.
- Pan-Searing: Heat oil in a skillet over medium-high heat; sear chicken 5–6 minutes per side.
- Resting & Slicing
- Let chicken rest 5 minutes before slicing thinly against the grain.
- This preserves juiciness and creates clean slices that meld into the salad.
Prepping and Shredding Cabbage & Vegetables
- Cabbage Shredding
- Remove outer leaves; slice head in half, then core out.
- Use a mandoline or sharp knife to cut into ultra-thin ribbons—this maintains crisp texture.
- Carrot & Bell Pepper Prep
- Peel carrots and julienne into matchsticks.
- Core bell pepper, then slice as thinly as possible.
- Snap Peas & Scallions
- Trim peas by removing stems; slice in half on the diagonal.
- Trim scallion roots; thinly slice both white and green parts.
- Herb Prep
- Roughly chop cilantro or mint—reserve a few whole leaves for garnish.
Making the Sesame Ginger Dressing
- Combine Base Ingredients
- In a medium bowl, whisk rice vinegar, soy sauce, sesame oil, and reserved marinade.
- Add Heat & Sweetness
- Whisk in sriracha and honey/agave until fully incorporated.
- Emulsify
- Vigorously whisk (or pulse in a blender) for 30 seconds to achieve a silky texture.
- Taste & Adjust
- Add more sweetener if too tangy, or extra sriracha for additional kick.
Assembling the Salad Step-by-Step
- Layer the Base
- In a large bowl, combine shredded green and red cabbage.
- Add Veggies & Herbs
- Toss in carrots, peppers, snap peas, scallions, and chopped cilantro.
- Drizzle Dressing
- Pour dressing over salad in stages, tossing gently to coat without wilting.
- Top with Chicken
- Arrange sliced sesame chicken on top or toss through if preferred.
- Finish with Crunch
- Sprinkle almonds, cashews, and sesame seeds over the assembled salad.
Variations and Substitutions
- Protein Swaps
- Tofu: Press, cube, marinate, and pan-sear for a plant-based option.
- Shrimp: Marinate briefly and grill or sauté until pink.
- Chickpeas: Roast spiced chickpeas for a vegan twist.
- Veggie Add-Ins
- Shredded Brussels sprouts for an extra layer of crunch.
- Edamame for pops of green and mild sweetness.
- Thinly sliced jicama for a root-veg crunch.
- Dietary Tweaks
- Gluten-free: Swap tamari or coconut aminos for soy sauce.
- Nut-free: Omit nuts; increase seeds (sunflower or pumpkin) instead.
- Lower-spice: Reduce or omit sriracha from dressing.
Meal Prep and Storage Guidelines
- Separate Components
- Store shredded cabbage and veggies in one container.
- Chicken and dressing in separate sealed containers.
- Maintain Crunch
- Add nuts and seeds just before serving—this prevents sogginess.
- Refrigerator Life
- Prepped components stay fresh up to 4 days when stored properly.
- On-the-Go
- Layer salad in mason jars: dressing on bottom, veggies, chicken, and nuts on top.
Serving Suggestions and Pairings
- Rice Bowl Upgrade
- Serve over steamed jasmine or brown rice.
- Lettuce Wraps
- Spoon salad into large lettuce leaves for handheld bites.
- Side Pairings
- Asian-style spring rolls, edamame, or miso soup.
- Beverage Matches
- Crisp white wine, light lager, or iced green tea complement the flavors.
Tips & Tricks for Maximum Crunch
- Dry Veggies Thoroughly
- Shake shredded cabbage in a salad spinner to remove moisture.
- Flash-Chill
- Chill cut veggies in an ice bath for 5 minutes, then drain—to lock in crispness.
- Layering Strategy
- Toss cabbage and dressing first; add delicate toppings last.
Frequently Asked Questions
- Can I make this salad ahead of time?
- Yes! Prep components up to 2 days in advance but hold off tossing everything together until just before serving.
- What’s the best type of cabbage to use?
- A mix of green and red cabbage offers color and balanced crunch. Napa cabbage works, too, for a milder bite.
- How do I reheat the chicken without soggy veggies?
- Gently warm slices in a microwave or skillet for 30 seconds; then add back to chilled salad.
- Can I freeze leftovers?
- Freezing is not recommended, as cabbage loses its crisp texture when thawed.
Conclusion
Elevate your salad game with this Sesame Chicken Cabbage Crunch Salad, a vibrant fusion of textures and flavors that’s sure to impress. With colorful veggies, nutty seeds, and perfectly cooked sesame chicken, it hits every craving without fuss. Gather your ingredients, follow these steps, and enjoy a restaurant-worthy salad at home anytime!
Print
Sesame Chicken Cabbage Crunch Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Sesame Chicken Cabbage Crunch Salad is loaded with shredded cabbage, tender sesame-glazed chicken, and crispy toppings like almonds and crunchy noodles. Tossed in a tangy sesame soy dressing, it’s light, filling, and perfect for meal prep or a vibrant lunch.
Ingredients
For the Chicken
- 2 chicken breasts, thinly sliced or shredded
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce or honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds (optional)
For the Salad
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage (or more green)
- 1 cup shredded carrots
- ½ red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- ¼ cup chopped cilantro (optional)
- ¼ cup sliced almonds or crushed peanuts
- 1 cup crispy wonton strips or crushed ramen noodles (optional, for crunch)
For the Sesame Dressing
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard or grated ginger
- 1 clove garlic, minced
- Salt & pepper, to taste
- Optional: pinch of chili flakes or sriracha for heat
Instructions
1. Cook the Chicken
- Heat sesame oil in a skillet over medium heat.
- Add chicken, soy sauce, hoisin or honey, and rice vinegar.
- Cook until golden and fully cooked through (about 5–7 minutes).
- Sprinkle with sesame seeds and set aside to cool slightly.
2. Make the Dressing
- In a jar or bowl, whisk together all dressing ingredients until well combined.
3. Assemble the Salad
- In a large bowl, combine shredded cabbage, carrots, red bell pepper, and green onions.
- Add cooled chicken and toss with dressing.
4. Top and Serve
- Garnish with cilantro, almonds or peanuts, and crunchy toppings.
- Serve immediately, or chill for 10–15 minutes before serving.
Notes
Meal Prep: Keep dressing and crunchy toppings separate until ready to eat
Vegetarian Option: Use crispy tofu or tempeh instead of chicken
Nut-Free: Skip nuts and add sunflower seeds or extra crunch from noodles
Low-Carb: Skip crispy noodles and sweeteners, and use tamari instead of soy sauce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop / Assembled
- Cuisine: Asian
Nutrition
- Serving Size: 2 cups
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 24g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g