Sesame Chicken Cabbage Crunch

This vibrant sesame chicken cabbage crunch salad has become my go-to meal for busy weeknights when I want something healthy yet satisfying. The combination of crisp vegetables, tender chicken, and that irresistible sesame ginger dressing creates the perfect balance of flavors and textures in every bite.

I first created this salad when looking for ways to use up extra cabbage from my garden, and it quickly became a family favorite. My husband now requests it weekly, especially during summer when we want something light but filling after a long day.

Ingredients

• Shredded green cabbage: Provides the perfect crunchy base and offers impressive staying power even when dressed
• Shredded red cabbage: Adds gorgeous color contrast and extra nutrients
• Green onions: Bring a mild bite that complements the other flavors perfectly
• Fresh cilantro: Provides bright herbaceous notes that elevate the entire salad
• Shredded carrots: Contribute natural sweetness and that satisfying crunch factor
• Red bell pepper: Adds vibrant color and a hint of sweetness
• Jalapeño: Delivers a gentle heat that can be adjusted to your preference
• Sesame ginger dressing: Ties everything together with its nutty sweet and savory profile
• Grilled sesame chicken: Makes this a complete meal with tender protein
• Toasted almonds and cashews: Provide protein and a wonderful textural contrast
• Sesame seeds: Not only look beautiful but reinforce the sesame flavor throughout

Step-by-Step Instructions

Marinate the Chicken:

Begin by preparing the sesame chicken marinade according to the grilled sesame chicken recipe. Allow the chicken to soak up those flavors for at least 30 minutes while you prepare the remaining ingredients. The longer it marinates, the more flavorful your final dish will be.

Prepare the Dressing:

Make the sesame ginger dressing by combining all dressing ingredients in a jar or small bowl. Whisk thoroughly until emulsified and set aside to let the flavors meld while you continue with the recipe. This dressing can be made up to 3 days ahead and stored in the refrigerator.

Chop the Vegetables:

Shred both cabbages finely for the best texture. Dice your green onions, cilantro, and jalapeño with care. Cut the red bell pepper into thin julienne strips and prepare your carrots either by shredding them yourself or using pre shredded for convenience. The uniform cutting ensures every bite has balanced flavor.

Assemble the Base Salad:

Combine all prepared vegetables in a large mixing bowl. Pour the dressing over the vegetables and toss thoroughly until every piece is coated. This allows the cabbage to slightly soften and the flavors to begin melding together while you cook the chicken.

Cook the Chicken:

Grill or bake your marinated chicken according to the recipe instructions until fully cooked and juicy. Allow to rest for 5 minutes before slicing to keep all those flavorful juices inside. Cut into bite sized pieces for easy eating.

Final Assembly:

Transfer the dressed salad to a large serving platter or individual bowls. Top with the sliced chicken, toasted nuts, sesame seeds, and additional garnishes like extra cilantro, green onion, and jalapeño slices if desired. Add crispy wonton strips for extra crunch if using.

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My favorite component is definitely the sesame ginger dressing. I spent years perfecting this recipe, adjusting the balance of sesame oil, ginger, and honey until it was absolutely perfect. The first time I served this to my mother in law, she asked for the recipe before even finishing her plate!

Make Ahead Tips

This salad is perfect for meal preparation and actually improves with a bit of time. The cabbage stays crunchy for days even when dressed, making it ideal for busy weeks. Prepare all components separately and store in airtight containers in the refrigerator. The dressing will keep for up to 5 days, the chopped vegetables for 3 4 days, and the cooked chicken for up to 4 days. When ready to eat, simply assemble your portion with the garnishes for maximum freshness and crunch.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Swap the chicken for tofu, chickpeas, or edamame for a vegetarian version with equal satisfaction. Red cabbage can be replaced with Napa cabbage for a softer texture, or add thinly sliced Brussels sprouts for extra nutrition. If cilantro is not your preference, fresh mint or basil work beautifully. For nut allergies, substitute sunflower seeds or pepitas for similar crunch without compromising safety.

Serving Suggestions

Serve this vibrant salad as a complete meal on its own or as part of a larger spread. It pairs wonderfully with simple sides like miso soup or steamed rice for a more substantial dinner. For entertaining, I often serve it alongside potstickers or spring rolls for an Asian inspired feast. The leftovers make an excellent lunch the next day, either cold straight from the refrigerator or at room temperature. For a fun presentation, serve in lettuce cups as handheld appetizers at your next gathering.

Cultural Context

This salad draws inspiration from several Asian culinary traditions while incorporating modern health conscious ingredients. The sesame ginger flavor profile has roots in Japanese and Chinese cooking, while the abundant fresh herbs reflect Vietnamese influences. Rather than being strictly authentic to one tradition, this recipe celebrates a fusion approach that prioritizes balance, texture, and accessibility for home cooks. The combination of cabbage as a base with a sesame dressing is particularly reminiscent of Japanese coleslaw varieties that pair wonderfully with grilled proteins.

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Frequently Asked Questions About Recipes

→ How can I make this dish vegetarian?

You can easily make this dish vegetarian by omitting the chicken completely or replacing it with tofu or a can of rinsed and drained chickpeas. The flavorful sesame ginger dressing and crunchy vegetables ensure the salad remains delicious without meat.

→ Can I prepare this salad in advance?

Yes! You can prepare the components separately and assemble before serving. Marinate and cook the chicken, make the dressing, and prep the vegetables ahead of time. Store them separately in the refrigerator, then combine just before serving to maintain optimal crunch and freshness.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The cabbage holds up well even when dressed, though the vegetables will soften slightly. For maximum crunch, consider reserving some dressing and adding it fresh when enjoying leftovers.

→ Can I substitute the nuts if I have allergies?

Absolutely! If you have nut allergies, you can substitute the almonds and cashews with sunflower seeds, pumpkin seeds, or crispy wonton strips for that delightful crunch factor. You could also use crispy rice noodles or even roasted chickpeas as alternatives.

→ What protein works best with this salad?

While the sesame marinated chicken is recommended, this versatile salad works beautifully with other proteins too. Try it with grilled shrimp, salmon, thinly sliced beef, or tofu. The key is to incorporate the sesame flavor either in your protein marinade or rely on the sesame ginger dressing.

→ Is this salad suitable for meal prep?

This salad is excellent for meal prep! Prepare all components on Sunday, storing the dressed cabbage mixture, cooked chicken, and toppings separately. Assemble portions throughout the week for quick lunches or dinners. The hearty cabbage base stays crisp longer than lettuce-based salads.