Are you looking for a vibrant, nutritious, and delicious meal that’s perfect for any occasion? This Sesame Chicken Cabbage Crunch Salad is your answer!
It is packed with crisp cabbage, tender chicken, and a zesty sesame dressing, this salad is a delightful mix of textures and flavors.
It’s light yet satisfying, making it ideal for lunch, dinner, or meal prep.
Let’s dive into why this salad will become your new favorite and how to make it step-by-step.
Why You’ll Love This Recipe
Flavor Explosion: The nutty sesame dressing pairs perfectly with tender chicken and crunchy veggies, creating a balanced, Asian-inspired taste.
Healthy and Light: Loaded with nutrient-rich cabbage, carrots, and almonds, it’s low-carb and packed with vitamins.
Customizable: Easily adapt it with your favorite veggies or proteins to suit your taste.
Meal Prep Friendly: Make it ahead for quick, grab-and-go meals during the week.
Textural Delight: The mix of crisp cabbage, crunchy almonds, and juicy chicken keeps every bite exciting.
Ingredients
For the Salad:
4 cups shredded green cabbage (or a mix of green and purple for color)
1 cup shredded carrots
1 red bell pepper, thinly sliced
3 green onions, chopped
1/2 cup sliced almonds, toasted
2 cups cooked chicken breast, shredded or sliced
1/4 cup fresh cilantro, chopped (optional)
2 tablespoons sesame seeds (for garnish)
For the Sesame Dressing:
1/4 cup sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce (low-sodium preferred)
1 tablespoon honey
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 teaspoon sriracha (optional, for a spicy kick)
Juice of 1 lime
Instructions
Prepare the Chicken: If not using pre-cooked chicken, season 2 chicken breasts with salt and pepper, then grill or bake at 375°F (190°C) for 20-25 minutes until cooked through (internal temperature of 165°F). Let cool, then shred or slice thinly.
Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Set aside to cool.
Make the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, sriracha (if using), and lime juice until smooth. Adjust seasoning to taste.
Assemble the Salad: In a large bowl, combine shredded cabbage, carrots, red bell pepper, green onions, shredded chicken, and toasted almonds. Toss gently to mix.
Dress the Salad: Pour the sesame dressing over the salad and toss until evenly coated. Garnish with sesame seeds and cilantro (if using).
Serve: Serve immediately or chill for 15-20 minutes to let the flavors meld.
Tips
Use Fresh Ingredients: Fresh cabbage and carrots provide the best crunch. Avoid pre-shredded veggies that may have softened.
Toast Almonds Fresh: Toasting almonds right before assembling enhances their flavor and crunch.
Adjust the Dressing: Taste the dressing before adding it to the salad. Add more honey for sweetness or sriracha for heat.
Shred Evenly: Use a mandoline or food processor for uniformly shredded veggies to ensure consistent texture.
Chill for Flavor: Letting the salad sit in the fridge for 15 minutes before serving allows the dressing to soak into the veggies.
Variations and Substitutions
Protein Swap: You can replace chicken with grilled shrimp, tofu, or edamame if you want a vegetarian option. These alternatives still provide good protein.
Veggie Add-Ins: For extra freshness, consider adding sliced cucumbers, creamy avocado, or crunchy snap peas. These ingredients enhance the flavor and texture of the dish.
Nut-Free Option: If you want to avoid nuts, you can use sunflower seeds instead of almonds, or simply leave out the nuts altogether.
Gluten-Free Choice: To make the dressing gluten-free, use tamari instead of regular soy sauce. This way, you can enjoy the flavor without gluten.
Spicy Kick: If you like heat, you can add more sriracha or include sliced jalapeños to give the dish a spicy boost.
Grain Boost: For a heartier salad, mix in cooked quinoa or brown rice. This adds more substance and makes the meal more filling.
Serving Suggestions
As a Main Dish: Serve as a light lunch or dinner with a side of crusty bread or rice crackers.
As a Side: Pair with grilled fish or veggie stir-fry for a complete meal.
For Gatherings: Serve in a large bowl for potlucks or barbecues—it’s a crowd favorite!
With Drinks: Enjoy with iced green tea or a refreshing cucumber mint water for a summery vibe.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the dressing up to 3 days in advance and store in an airtight container in the fridge.
Shred veggies and cook chicken a day ahead, storing them separately in the fridge to maintain crunch.
Storing
Store assembled salad (without dressing) in an airtight container in the fridge for up to 2 days.
Dressed salad is best eaten within 24 hours to preserve crunchiness.
Freezing
Freezing is not recommended for the salad itself, as cabbage and other veggies lose their texture.
Cooked chicken can be frozen for up to 3 months. Thaw in the fridge before using.
FAQs
Q: Can I use pre-shredded cabbage or coleslaw mix?
A: Yes, but fresh cabbage gives the best crunch. If using pre-shredded, consume within a day for optimal texture.
Q: Is this salad low-carb?
A: Absolutely! With cabbage as the base and minimal honey in the dressing, it’s naturally low-carb.
Q: Can I make this salad vegan?
A: Yes, swap chicken for tofu or edamame and use maple syrup instead of honey in the dressing.
Q: How do I keep the salad crunchy?
A: Store the dressing separately and toss just before serving to prevent soggy veggies.
Q: Can I use a different dressing?
A: While the sesame dressing is key, a peanut dressing or soy-ginger vinaigrette would also work well.
Conclusion
In conclusion, this Sesame Chicken Cabbage Crunch Salad is the perfect blend of healthy, flavorful, and easy-to-make.
Its vibrant colors, crunchy textures, and zesty sesame dressing make it a standout dish for any meal.
Whether you’re meal prepping for the week or serving it at a gathering, this salad is sure to impress.
Try it today and enjoy a fresh, delicious, and nutritious meal that’s as fun to make as it is to eat!
Read More: Honey Mustard Apple Quinoa Salad
Sesame Chicken Cabbage Crunch Salad
Ingredients
- Salad: 4 cups shredded green cabbage 1 cup shredded carrots, 1 red bell pepper (sliced), 3 green onions (chopped), 1/2 cup toasted sliced almonds, 2 cups cooked chicken breast (shredded), 1/4 cup fresh cilantro (optional), 2 tbsp sesame seeds
- Dressing: 1/4 cup sesame oil 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, 1 garlic clove (minced), 1 tsp sriracha (optional), juice of 1 lime
Instructions
- Grill or bake chicken (if not pre-cooked) at 375°F for 20-25 minutes. Shred or slice.
- Toast almonds in a skillet for 2-3 minutes until golden. Set aside.
- Whisk dressing ingredients in a small bowl.
- Combine cabbage, carrots, bell pepper, green onions, chicken, and almonds in a large bowl.
- Toss with dressing and garnish with sesame seeds and cilantro.
- Serve immediately or chill for 15 minutes.
