Save This Sesame Chicken Cabbage Crunch Salad brings together tender sesame chicken, vibrant cabbages, and a zippy Asian-inspired dressing for a meal that always wakes up my taste buds and feels like sunshine on my table. It is perfect for those days when I crave something crunchy, satisfying, and packed with color. Whether for lunch, a light dinner, or a picnic spread, this bowl never disappoints.
My family first discovered this dish after a long hike when we wanted something both nourishing and crisp. Now it is our go to for summer gatherings or anytime we need a veggie packed reset.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and absorb the sesame marinade beautifully look for firm plump pieces
- Soy sauce: seasons both chicken and dressing opt for lower sodium for lighter flavor
- Sesame oil: creates depth and brings out nuttiness use toasted sesame oil for aroma
- Cornstarch: ensures chicken tenderness and a lightly crisp exterior choose one without additives
- Garlic powder: for a gentle savory base in chicken
- Toasted sesame seeds: highlight the sesame theme buy pre toasted or toast in a dry pan
- Napa cabbage and red cabbage: make the salad foundation choose tight heads with crisp leaves for best crunch
- Carrot: adds sweetness and color use large carrots for easier julienning
- Red bell pepper: lends juicy brightness pick one that feels heavy and shiny
- Green onions: freshen every bite and add mild onion flavor
- Fresh cilantro leaves: for herbal lift avoid wilted bunches
- Roasted cashews or sliced almonds: contribute satisfying crunch and healthy fats
- Edamame: for extra protein and cheerful color shelled and thawed if using frozen
- Rice vinegar: forms the bright tang in the dressing choose unseasoned for pure acidity
- Honey: balances everything with gentle sweetness local honey brings best flavor
- Lime juice: punches up freshness from real limes is key
- Freshly grated ginger: wakes up the dressing avoid dried for better zing
- Garlic clove: gives bite when minced small and fine
- Chili flakes: add optional heat adjust to your liking
Instructions
- Marinate the Chicken:
- Combine thinly sliced chicken with soy sauce sesame oil cornstarch and garlic powder in a bowl Mix well with your hands or a spatula until the pieces are evenly coated Let the mixture sit at room temperature for ten minutes This gives the flavors time to soak into the meat making each bite more savory and tender
- Cook the Chicken:
- Preheat a nonstick skillet over medium high heat Arrange the chicken in a single layer Let one side cook undisturbed for two to three minutes to get slight browning then stir occasionally for another three to four minutes until all pieces are cooked through and golden Sprinkle with toasted sesame seeds as soon as the pan comes off the heat Then transfer chicken to a plate to cool slightly before adding to the salad
- Prepare the Vegetables:
- Using a sharp knife or mandoline finely shred napa cabbage and red cabbage Make sure the cuts are thin for best texture Julienne carrots and thinly slice bell pepper and green onions Arrange all vegetables in a large salad bowl Add chopped cilantro roasted cashews or almonds and edamame if using Gently toss everything together by hand to evenly mix the colors and ingredients
- Make the Dressing:
- In a small bowl whisk together rice vinegar soy sauce toasted sesame oil honey lime juice grated ginger minced garlic and chili flakes Beat with a whisk until the honey is dissolved and the dressing looks smooth and shiny Taste for balance you can add more lime or honey if desired
- Assemble the Salad:
- Add cooked chicken to the bowl with the vegetables Pour the dressing over everything Toss well using salad tongs being sure to coat every bit in the tangy dressing The salad should look glossy and evenly mixed
- Serve:
- Transfer to plates or a big serving platter Garnish with more sesame seeds or fresh cilantro if you love extra herby aroma Serve immediately for optimal crunch and flavor
Save Cabbage is my favorite part because it never turns soggy and brings a crunch I never tire of My dad always went back for seconds of this salad on warm evenings so now I double the recipe for family picnics
Storage Tips
Keep leftovers in a large airtight container in the refrigerator for up to two days For best texture store dressing separately and toss with salad just before serving The chicken can be cooked ahead and reheated lightly before adding to fresh veggies
Ingredient Substitutions
Use boneless thighs for juicier chicken or swap with crispy tofu for a vegetarian version Sunflower seeds work in place of nuts Use gluten free tamari if you need to avoid gluten in soy sauce
Serving Suggestions
Pair with a bowl of chilled noodle soup or serve with steamed rice for added comfort This salad also makes an exciting topping for whole wheat wraps if you want a hand held lunch
Cultural or Historical Context
Inspired by East Asian flavors this salad echoes the classic cabbage slaw but jazzed up with sesame and vibrant colorful veggies Many busy cooks rely on the combo of savory chicken and crisp cabbage for easy but delicious meals in Asian home kitchens
Seasonal Adaptations
Swap napa cabbage for savoy or regular green cabbage in winter Add thinly sliced snow peas or cucumber in spring for extra brightness Toss in orange segments or sliced mango during summer for a fruity note
Success Stories
Friends have raved about bringing this to potlucks because it tastes great even hours after assembling At family reunions it consistently disappears fast even the kids love the crunch and sweet tang
Freezer Meal Conversion
While the assembled salad is best fresh you can freeze the marinated uncooked chicken for up to three months then thaw and cook to build your salad anytime Chopped cabbage can be sliced ahead and kept chilled for meal prep
Save This salad is sure to awaken your palate with every crunchy, savory bite. Make it for your next picnic or meal prep for delicious lunches all week.
Recipe FAQs
- → How do you make the chicken tender?
Marinate sliced chicken in soy sauce, sesame oil, and cornstarch for 10 minutes. Cook quickly over medium-high heat for juicy, flavorful pieces.
- → Can I prepare this salad in advance?
Yes. Prep all components and store separately. Toss salad and dressing just before serving to maintain crunch.
- → What can I use instead of cashews?
Try sliced almonds, peanuts, or omit nuts for an allergy-friendly version without sacrificing flavor.
- → Is this dish suitable for vegetarians?
Absolutely. Replace the chicken with crispy tofu for a plant-based alternative full of texture and taste.
- → Which dressing pairs best with this salad?
An Asian-inspired mix of rice vinegar, soy sauce, sesame oil, honey, lime, ginger, garlic, and chili flakes brings bright flavor.