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.
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)
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.
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.