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This Sesame Chicken Cabbage Crunch Salad is my go to when I want something fresh filling and full of texture. Bright vegetables combine with juicy sesame chicken and a punchy ginger dressing to make a salad that satisfies beyond the usual. Over the years this has become the lunch I crave when I need flavor and crunch with a healthy twist.
The first time I made this I was searching for a way to use up a pile of cabbage and leftover grilled chicken. Now it is what my friends request every time I host a patio lunch in spring.
Ingredients
- Grilled chicken breast: for juicy protein and a hearty salad base select fresh boneless skinless breasts for best results
- Green cabbage: shredded for crunch and base use firm heads and slice thin for the best texture
- Red cabbage: shredded for color and a peppery edge opt for vibrant heads with dense leaves
- Green onions: diced for sharpness use fresh and firm stalks for the brightest flavor
- Fresh cilantro: chopped for herbal brightness choose fragrant bunches with no yellowing
- Carrots: shredded or matchstick cut for sweet crunch look for firm carrots and shred by hand or buy pre-shredded to save time
- Red bell pepper: sliced for a pop of color and sweet flavor pick glossy peppers with no blemishes
- Jalapeno: diced for a gentle kick optional remove seeds for less heat choose shiny green peppers
- Sesame ginger dressing: for the signature flavor blend or whisk dressing fresh for a zesty boost
- Toasted sliced almonds: for nutty depth toast lightly at home to bring out their aroma
- Roasted cashew halves: for creamy crunch always select unsalted for better flavor control
- Sesame seeds: for extra texture use toasted seeds for a richer taste
- Extra cilantro and green onion: for fresh garnish
- Crispy wonton strips: for the ultimate crunch totally optional but always makes it feel special
Step-by-Step Instructions
- Marinate the Chicken:
- Let chicken breasts soak in a sesame based marinade so they absorb flavor and stay juicy during grilling or baking
- Prepare the Dressing:
- Whisk together the sesame ginger dressing using fresh ginger garlic soy sauce rice vinegar sesame oil and a bit of honey or sweetener so the flavors are bright and balanced
- Mix the Veggies:
- Add green and red cabbage green onion cilantro carrots bell pepper and jalapeno to a large bowl so every bite gets a mix of color and texture
- Add the Dressing:
- Pour the prepared dressing all over the veggies and toss thoroughly so every piece is coated wait at least ten minutes so flavors mingle while you cook the chicken
- Cook the Chicken:
- Grill or bake the marinated chicken until golden brown and just cooked through slice thinly so it nestles perfectly into the salad
- Assemble and Garnish:
- Arrange the tossed salad on a platter top with sliced chicken toasted almonds roasted cashews extra herbs sesame seeds jalapeno slices and wonton strips if you like so you get layers of flavor in every bite
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My favorite part is the roasted cashews they add a buttery crunch that ties everything together. I will never forget when my sister called me for the recipe after her kids finished the entire bowl before she got a serving.
Storage Tips
Keep the salad and dressing separate for storing up to three days in the fridge. Toss with the dressing just before serving so the greens stay crisp and fresh. Leftover chicken can be refrigerated and sliced as needed.
Ingredient Substitutions
Use tofu or chickpeas instead of chicken for a vegetarian version. Swap out almonds for sunflower seeds if you need to avoid tree nuts. Snap peas shredded bok choy or even edamame all work as fun veggie additions.
Serving Suggestions
I like to serve this salad as a light dinner main with a bowl of miso soup. It shines at summer picnics or as a colorful side dish for potlucks. Add a side of steamed rice if you want a heartier meal.
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Cultural and Historical Context
Inspired by both Chinese chicken salad and modern fusion flavors this recipe blends classic ingredients like cabbage and sesame with vibrant dressings for a new twist on the crunchy slaw salad. Stir fry shops in Asia often spotlight cabbage for its texture and ability to hold dressings without wilting.
Recipe FAQs
- → Can I use rotisserie chicken instead of grilled?
Yes, rotisserie chicken works well and saves time. Simply shred and toss with the salad ingredients.
- → How do I make it vegetarian?
Replace the chicken with baked tofu or rinsed chickpeas to keep it protein-rich and satisfying.
- → What’s the best way to shred cabbage?
A sharp chef’s knife, mandoline, or food processor all work well for finely shredding cabbage.
- → Can I prepare this salad in advance?
You can prep veggies and dressing ahead; toss together just before serving for maximum crunch.
- → Are there nut-free options?
Skip the nuts and try adding extra seeds or crispy wontons for a similar crunchy texture.