Crunchy Sesame Chicken Cabbage Salad

Fresh, colorful, and packed with flavor, this sesame chicken cabbage salad is the perfect weeknight lunch or dinner. It combines tender, juicy grilled chicken with a variety of crunchy vegetables, all tossed in a tangy and slightly sweet sesame ginger dressing. Full of vibrant textures and bold flavors, this salad is easy to make, highly customizable, and satisfying as a main dish or a side.

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Why You’ll Love This Salad

This salad is all about balance. The crunchy cabbage and carrots contrast beautifully with the soft, savory chicken, while the sesame ginger dressing adds a hint of sweetness and umami. Adding fresh herbs, nuts, and optional jalapeños makes each bite exciting. It’s nutritious, filling, and versatile—you can easily swap proteins or toss in extra veggies to suit your taste.

This recipe is ideal for meal prep too. Prepare the veggies and dressing in advance, and you’ll have a fresh, healthy salad ready in minutes any day of the week.

Ingredients You’ll Need

This salad combines fresh, colorful vegetables, a homemade dressing, and protein-rich chicken. Here’s what you’ll need:

For the chicken:

• Grilled sesame chicken (use your favorite recipe or marinate chicken breasts with soy sauce, sesame oil, garlic, and ginger before grilling).

For the salad:

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1/2 cup chopped green onions
• 3/4 cup fresh cilantro, chopped
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 1 jalapeño, seeded and diced

For the dressing:

• Sesame ginger dressing (homemade or store-bought)

For serving:

• 1/3 cup toasted sliced almonds
• 1/3 cup roasted cashew halves
• Sesame seeds
• Extra green onions and cilantro
• Optional: crispy wonton strips

How to Make This Salad

Step 1: Prepare the Chicken

Start by marinating your chicken in a sesame-soy-ginger mixture. Grill or bake until fully cooked and slightly caramelized. The chicken can be made ahead of time, making this salad perfect for quick assembly later.

Step 2: Make the Dressing

Whisk together sesame oil, soy sauce, rice vinegar, a touch of honey or maple syrup, grated ginger, and garlic for a simple, flavorful dressing. Adjust sweetness or tang to your liking. Set aside.

Step 3: Assemble the Salad

In a large bowl, combine shredded green and red cabbage, carrots, bell pepper, green onions, cilantro, and jalapeño. Pour the dressing over the vegetables and toss until everything is well coated. This allows the flavors to mingle and the cabbage to soften slightly without losing its crunch.

Step 4: Add the Chicken

Slice or dice your grilled sesame chicken and place it over the top of the dressed salad. Make sure each serving has a good portion of chicken for protein and flavor.

Step 5: Garnish and Serve

Sprinkle toasted almonds, roasted cashews, sesame seeds, and extra green onions and cilantro over the top. For an optional crunch, add crispy wonton strips just before serving. Serve as a hearty main dish or a colorful side.

Tips for Customizing Your Sesame Chicken Salad

• Vegan/Vegetarian Options: Swap chicken for grilled tofu, chickpeas, or edamame.
• Change the Dressing: Try a peanut-based or tahini dressing for a different flavor profile.
• Add Sweetness: Fresh fruits like mandarin oranges, mango, or pineapple complement the sesame ginger dressing beautifully.
• Use Different Veggies: Shredded Brussels sprouts, finely chopped broccoli, or kale work well.
• Nut-Free Version: Omit almonds and cashews to keep it safe for nut allergies.
• Make It a Wrap: Wrap the salad in a tortilla for a filling lunch or on-the-go meal.
• Add Noodles: Toss cooked rice or ramen noodles into the salad for a more substantial dish. Reduce the veggies slightly so the noodles shine.

How to Toast Almonds

Stovetop Method: Place sliced almonds in a dry skillet over medium heat. Stir frequently for 2–5 minutes until lightly golden. Remove from heat and cool before adding to your salad.

Oven Method: Preheat oven to 350°F. Spread almonds on a baking sheet in a single layer. Bake for 6–8 minutes, stirring halfway through, until fragrant and golden. Watch carefully to prevent burning.

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Prep and Storage Tips

• Make Ahead: Chop vegetables and prepare dressing 1–2 days in advance. Keep the chicken separate until serving for the best texture.
• Storage: Store leftover salad in an airtight container in the refrigerator for 2–3 days. Add nuts and crispy elements just before serving to keep them crunchy.

This salad is fresh, vibrant, and perfect for a healthy meal at any time. With the balance of textures, bold flavors, and flexibility to customize, it’s a recipe that will quickly become a favorite.

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