I love making this sesame chicken cabbage crunch salad when I want something fresh, colorful, and packed with texture. It combines crisp vegetables, tender chicken, and a flavorful sesame dressing that ties everything together beautifully.
Why You’ll Love This Recipe
I enjoy how this salad delivers both crunch and protein in one satisfying dish. The mix of cabbage, chicken, and a tangy sesame dressing creates a balance of flavors that feels light yet filling. I also like how easy it is to customize with whatever vegetables I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups cooked chicken breast, shredded or diced
4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup carrots, shredded
1/2 cup red bell pepper, thinly sliced
1/3 cup green onions, chopped
1/2 cup sliced almonds
1/3 cup crispy chow mein noodles
For the dressing:
1/4 cup soy sauce
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon cornstarch (optional, for thickening)
directions
I start by preparing all the vegetables, slicing the cabbage thinly and shredding the carrots to keep the texture light and crunchy.
In a large bowl, I combine the green cabbage, red cabbage, carrots, bell pepper, green onions, and cooked chicken.
In a separate bowl, I whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, garlic, and lime juice until the dressing is well combined. If I want a slightly thicker dressing, I mix in the cornstarch and heat it gently until it thickens, then let it cool.
I pour the dressing over the salad and toss everything together until evenly coated.
Just before serving, I sprinkle sliced almonds and crispy chow mein noodles on top for added crunch.
Servings and timing
I usually get about 4 to 6 servings from this recipe.
Preparation time: 20 minutes Cooking time (if preparing chicken): 15 minutes Total time: about 35 minutes
Variations
I sometimes swap the chicken for grilled shrimp or tofu for a different protein option. When I want extra flavor, I add mandarin orange segments or a sprinkle of sesame seeds. I also like using peanut butter in the dressing for a richer, nuttier taste.
storage/reheating
I store the salad in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate if possible to maintain the crunch.
Since this is a fresh salad, I don’t reheat it. I just toss it again before serving and add fresh toppings if needed.
FAQs
Can I use pre-shredded cabbage?
I often use pre-shredded cabbage to save time, and it works just as well.
What’s the best chicken to use?
I like using grilled or rotisserie chicken because it adds extra flavor and keeps the salad simple.
Can I make this salad ahead of time?
I prepare the ingredients in advance but mix everything together just before serving for the best texture.
Is this salad gluten-free?
I can make it gluten-free by using tamari or a gluten-free soy sauce and skipping the chow mein noodles.
Can I make it vegetarian?
I replace the chicken with tofu or extra vegetables, and it still tastes great.
Conclusion
I find this sesame chicken cabbage crunch salad to be a perfect mix of fresh, crunchy, and savory flavors. It’s quick to prepare, versatile, and satisfying, making it one of my favorite go-to meals when I want something both healthy and delicious.
A fresh and crunchy sesame chicken cabbage salad packed with crisp vegetables, tender chicken, and a flavorful sesame dressing for a light yet satisfying meal.
Ingredients
3 cups cooked chicken breast, shredded or diced
4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup carrots, shredded
1/2 cup red bell pepper, thinly sliced
1/3 cup green onions, chopped
1/2 cup sliced almonds
1/3 cup crispy chow mein noodles
For the dressing:
1/4 cup soy sauce
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon cornstarch (optional, for thickening)
Instructions
Prepare the vegetables by thinly slicing the cabbage and shredding the carrots.
In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, and cooked chicken.
In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, garlic, and lime juice.
If a thicker dressing is desired, stir in cornstarch and heat gently until slightly thickened, then let cool.
Pour the dressing over the salad and toss until evenly coated.
Just before serving, sprinkle sliced almonds and crispy chow mein noodles on top for added crunch.
Notes
Use rotisserie chicken for convenience and added flavor.
Pre-shredded cabbage can save preparation time.
Add mandarin oranges or sesame seeds for extra flavor.
Swap chicken with tofu or shrimp for variation.
Keep dressing separate until serving to maintain crunch.
Use tamari or gluten-free soy sauce to make it gluten-free.
Store leftovers in the refrigerator for up to 3 days.
