Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
