Save A vibrant, crunchy salad featuring tender sesame chicken, crisp cabbage, and a tangy Asian-inspired dressing—perfect for a refreshing lunch or light dinner.
I first made this salad when I was craving something light yet filling that didn't skimp on flavor. The combination of sesame chicken with fresh veggies quickly became a favorite at my family table.
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Ingredients
- For the Chicken: 2 boneless, skinless chicken breasts (about 400 g), thinly sliced, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon toasted sesame seeds
- For the Salad: 4 cups (300 g) napa cabbage, finely shredded, 1 cup (80 g) red cabbage, finely shredded, 1 large carrot, julienned, 1 red bell pepper, thinly sliced, 3 green onions, thinly sliced, 1/2 cup (30 g) fresh cilantro leaves, chopped, 1/2 cup (70 g) roasted cashews or sliced almonds, 1/2 cup (80 g) shelled edamame (optional)
- For the Dressing: 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon freshly grated ginger, 1 garlic clove, minced, 1/2 teaspoon chili flakes (optional)
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Instructions
- Marinate the Chicken
- In a medium bowl, toss the chicken with soy sauce, sesame oil, cornstarch, and garlic powder. Let marinate for 10 minutes.
- Cook the Chicken
- Heat a nonstick skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Sprinkle with toasted sesame seeds. Remove from heat and let cool slightly.
- Prepare the Salad
- In a large salad bowl, combine napa cabbage, red cabbage, carrot, bell pepper, green onions, cilantro, cashews (or almonds), and edamame.
- Make the Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, lime juice, grated ginger, minced garlic, and chili flakes until smooth.
- Combine Salad and Chicken
- Add the cooked chicken to the salad. Drizzle with dressing and toss well to combine.
- Serve
- Serve immediately, garnished with extra sesame seeds or cilantro if desired.
Save Whenever I bring this salad to family gatherings, it's the first dish to disappear. Even picky eaters enjoy the crunch and the tangy dressing.
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Required Tools
Large salad bowl, medium mixing bowl, whisk, nonstick skillet, cutting board and knife.
Allergen Information
Contains soy sauce, edamame, sesame, and cashews/almonds. Use gluten-free tamari for a gluten-free version and be cautious with nut allergies.
Nutritional Information (per serving)
Calories: 390. Total Fat: 20 g. Carbohydrates: 24 g. Protein: 30 g.
Save 
This sesame chicken cabbage crunch salad brings brightness and flavor to your table in under 40 minutes. Enjoy fresh, or refrigerate for a quick meal the next day.
Recipe FAQ
- → How can I make this vegetarian?
Replace chicken with crispy tofu or simply omit it for a veggie-packed salad base.
- → Can I substitute the nuts?
Swap cashews for peanuts, sliced almonds, or skip nuts for a nut-free alternative.
- → What makes the dressing tangy?
Rice vinegar, lime juice, ginger, and honey give the dressing its refreshing and balanced tang.
- → Is this suitable for gluten-free diets?
Use gluten-free tamari instead of regular soy sauce to make the dish gluten-free.
- → Can I prepare components ahead of time?
Chicken and veggies can be prepped ahead; toss together with dressing just before serving for freshness.
- → What are delicious toppings or extras?
Add avocado slices, mandarin orange segments, or extra sesame seeds for more flavor and visual appeal.
