Have you ever craved a salad that’s not only bursting with flavor but also satisfies your hunger like a hearty meal? The Sesame Chicken Cabbage Crunch Salad is a game-changer in the world of salads. Combining juicy grilled sesame chicken with a medley of crisp vegetables and a tangy sesame ginger dressing, this dish offers a delightful fusion of textures and tastes. It’s the perfect healthy lunch or dinner option that doesn’t compromise on flavor.
Why You’ll Love This Recipe
- Flavor-Packed: The sesame ginger dressing infuses the salad with a perfect balance of sweet, savory, and spicy notes.
- Nutrient-Rich: Loaded with fresh vegetables like cabbage, carrots, and bell peppers, it’s a powerhouse of vitamins and fiber.
- Protein-Packed: Grilled sesame chicken adds a satisfying protein boost, keeping you full longer.
- Customizable: Easily adapt the recipe to suit vegetarian or vegan preferences by substituting the chicken with tofu or chickpeas.
- Meal-Prep Friendly: Prepare components ahead of time for quick assembly during busy weekdays.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
For the Salad:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 jalapeño, seeded and diced
- 1/2 cup sliced green onions
- 3/4 cup chopped fresh cilantro
For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
For Serving:
- 1/3 cup toasted sliced almonds
- 1/3 cup roasted cashew halves
- Sesame seeds
- Additional cilantro and green onions
- Optional: Crispy wonton strips
How to Make Sesame Chicken Cabbage Crunch Salad
- Marinate the Chicken: Add the chicken breasts to the marinade and let them soak in the flavors for at least 30 minutes.
- Grill the Chicken: Preheat your grill or grill pan over medium heat. Cook the marinated chicken for 6–7 minutes on each side, or until it’s fully cooked through. Once done, remove the chicken from the heat and allow it to rest for a few minutes before slicing.
- Prepare the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
- Assemble the Salad: In a large bowl, combine green cabbage, red cabbage, shredded carrots, red bell pepper, jalapeño, green onions, and chopped cilantro. Drizzle the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
- Add Chicken and Toppings: Top the salad with sliced grilled chicken. Garnish with toasted almonds, cashew halves, sesame seeds, and additional cilantro and green onions. Add crispy wonton strips if desired.
- To Serve: Portion the salad onto plates and serve right away for the best taste and texture.
Helpful Tips
- Marination Time: For deeper flavor, marinate the chicken overnight in the refrigerator.
- Vegetable Prep: Use a mandoline slicer for uniform vegetable cuts, ensuring consistent texture and presentation.
- Dressing Consistency: If the dressing is too thick, thin it with a teaspoon of water until the desired consistency is achieved.
- Heat Level: Adjust the amount of jalapeño to control the spiciness of the salad.
Substitutions and Variations
- Protein Alternatives: Replace chicken with grilled tofu, tempeh, or chickpeas for a vegetarian version.
- Nut-Free Option: Omit almonds and cashews; use sunflower seeds or pumpkin seeds instead.
- Additional Veggies: Incorporate snap peas, cucumber slices, or edamame for extra crunch and nutrition.
- Fruit Addition: Add mandarin orange segments or diced mango for a touch of sweetness.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the components in advance. Keep the dressing stored separately and mix it into the salad just before serving to preserve the crunch and freshness.
Q: How can I store leftovers?
A: Place any remaining salad in an airtight container and refrigerate for up to two days. Note that the vegetables may lose some of their crispness over time.
Q: Is this salad gluten-free?
A: To make it gluten-free, ensure that you use gluten-free soy sauce or tamari in both the marinade and dressing.
Storage Instructions
- Refrigeration: Store the salad and dressing separately in airtight containers in the refrigerator.
- Shelf Life: Consume within 2 days for optimal freshness and texture.
- Meal Prep: Prepare grilled chicken and chopped vegetables ahead of time for quick assembly during the week.
Conclusion
The Sesame Chicken Cabbage Crunch Salad is more than just a salad; it’s a harmonious blend of flavors and textures that will leave you craving more. Whether you’re looking for a nutritious lunch, a light dinner, or a dish to impress guests, this salad fits the bill. Give it a try, and don’t forget to share your experience or any creative twists you’ve added to make it your own!
Print
Sesame Chicken Cabbage Crunch Salad
- Total Time: 1 hour 15 minutes
- Yield: Serves 4 (main dish) or 6 (side salad) 1x
Description
Sesame Chicken Cabbage Crunch Salad is a healthy, protein-packed meal full of crisp veggies, grilled chicken, and a bold sesame ginger dressing. Try it now!
Ingredients
For the Chicken:
1 pound boneless, skinless chicken breasts
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated fresh ginger
1 garlic clove, minced
For the Salad:
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 jalapeño, seeded and diced
1/2 cup sliced green onions
3/4 cup chopped fresh cilantro
For the Dressing:
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1 garlic clove, minced
For Serving:
1/3 cup toasted sliced almonds
1/3 cup roasted cashew halves
Sesame seeds
Additional cilantro and green onions
Optional: Crispy wonton strips
Instructions
Marinate the Chicken: Add the chicken breasts to the marinade and let them soak in the flavors for at least 30 minutes.
Grill the Chicken: Preheat your grill or grill pan over medium heat. Cook the marinated chicken for 6–7 minutes on each side, or until it’s fully cooked through. Once done, remove the chicken from the heat and allow it to rest for a few minutes before slicing.
Prepare the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
Assemble the Salad: In a large bowl, combine green cabbage, red cabbage, shredded carrots, red bell pepper, jalapeño, green onions, and chopped cilantro. Drizzle the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
Add Chicken and Toppings: Top the salad with sliced grilled chicken. Garnish with toasted almonds, cashew halves, sesame seeds, and additional cilantro and green onions. Add crispy wonton strips if desired.
To Serve: Portion the salad onto plates and serve right away for the best taste and texture.
Notes
For a vegetarian option, replace chicken with tofu or chickpeas.
Keep dressing separate until serving to maintain crunch.
Marinate chicken longer for extra flavor.
Jalapeño can be adjusted or omitted for less heat.
- Prep Time: 45 minutes Additional Time: 15 minutes (marinating + resting)
- Cook Time: 15 minutes