Sesame Chicken Cabbage Crunch Salad

This Sesame Chicken Cabbage Crunch Salad has become my go-to lunch lately, and I'm not even slightly mad about it. It combines everything I love in a good meal - tons of rainbow veggies for that satisfying crunch, perfectly seasoned grilled chicken, and a sweet-tangy sesame ginger dressing that ties it all together. I first made this after having something similar at a local lunch spot and thinking, "I bet I could make this even better at home." Several variations later, I've landed on this version that my family requests weekly.

I served this salad when my sister visited last month, and she immediately asked for the recipe before even finishing her plate. My husband, who typically gives the side-eye to "salad as a meal," went back for seconds and then claimed the leftovers for his lunch the next day. That's when I knew this recipe was truly special - it satisfies both the salad enthusiasts and the salad skeptics!

Fresh Ingredients

Sesame Grilled Chicken - The protein powerhouse that makes this salad substantial enough for dinner. I marinate boneless chicken breasts in a mixture of soy sauce, honey, sesame oil, garlic, and ginger before grilling. The caramelization from the honey creates these amazing crispy edges that add another texture dimension to the salad.
Cabbage Duo - Both red and green cabbage create the hearty base. Don't be shy with the amount - it will seem like too much until you add the dressing and it starts to soften slightly. I like to slice mine super thin for the best texture. If you're short on time, those pre-shredded bags work great too.
Colorful Add-Ins - Shredded carrots, thinly sliced red bell peppers, and jalapeños (seeds removed if you're spice-sensitive) add pops of color and flavor. The sweet carrots and peppers balance perfectly with the slight kick from the jalapeño.
Fresh Herbs - Cilantro and green onions bring brightness and a fresh flavor pop. If you're in the "cilantro tastes like soap" camp, substitute with fresh basil or just double up on the green onions.
Crunchy Toppings - Toasted sliced almonds and roasted cashews add nutty crunch. I also love adding crispy wonton strips when I'm feeling fancy (find them in the salad topping section of your grocery store). A sprinkle of sesame seeds finishes everything off with both visual appeal and subtle flavor.

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The Perfect Dressing

The sesame ginger dressing truly makes this salad sing. It's the perfect balance of sweet, tangy, and savory with a hint of spice. In a small bowl or jar, mix together:

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (low sodium works great)
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon olive oil or neutral oil
• 1 teaspoon freshly grated ginger
• 1 small garlic clove, minced
• ½ teaspoon sriracha (optional, for heat)

Whisk everything together until well combined or shake vigorously if using a jar with a lid. The dressing will keep in the refrigerator for up to a week, so I often make a double batch to have on hand.

Easy Assembly

Prep Your Proteins

Start by marinating and grilling your chicken according to my Grilled Sesame Chicken recipe. Let it rest for at least 5 minutes before slicing it against the grain into thin strips. This resting period allows the juices to redistribute, keeping the chicken moist. If you're looking for shortcuts, rotisserie chicken tossed with a bit of the dressing works amazingly well too.

Chop Your Rainbow

While the chicken cooks, prepare your vegetables. Thinly slice about 2 cups each of red and green cabbage - I find a sharp chef's knife works better than a food processor for the perfect texture. Julienne one large carrot and one red bell pepper. Thinly slice three green onions, keeping the white and green parts separate. Chop about ¼ cup of cilantro, and finely dice half a jalapeño (more or less to taste).

Toast For Maximum Flavor

Don't skip toasting your almonds! It takes just a few minutes and elevates their flavor tremendously. I prefer the stovetop method: place about ⅓ cup sliced almonds in a dry skillet over medium heat, stirring frequently until they turn golden brown and become fragrant, about 3-5 minutes. Watch them carefully - they go from perfectly toasted to burnt in seconds (I've ruined more batches than I care to admit).

Toss It All Together

In a large bowl, combine all your chopped vegetables, most of the green onions, and cilantro. Drizzle with about three-quarters of the dressing and toss well to coat everything. I like to let this sit for about 5 minutes so the cabbage softens just slightly. Top with the sliced chicken, toasted almonds, cashews, sesame seeds, and the remaining green onions. Drizzle with the remaining dressing just before serving.

Mix It Up

The beauty of this salad is how easily it adapts to what you have on hand or your personal preferences. Here are some of my favorite variations:

Protein Swaps

• Marinated tofu: Press firm tofu to remove excess moisture, then slice, marinate, and grill just like the chicken
• Grilled salmon: The sesame marinade works beautifully with salmon fillets
• Edamame: For a quick option, toss in a cup of shelled edamame for plant-based protein
• Shrimp: Marinate and quickly sauté jumbo shrimp for a seafood version

Veggie Variations

• Shredded brussels sprouts make an excellent substitute for some of the cabbage
• Thinly sliced sugar snap peas add extra crunch
• Diced mango or mandarin orange segments bring a delightful sweetness
• Avocado adds creamy richness that contrasts beautifully with the crunchy elements

Make It Heartier

On days when I want something more substantial, I'll add cooked and cooled ramen noodles or rice noodles to the mix. The noodles soak up the dressing and turn this into a more filling noodle salad. Cold soba noodles work wonderfully as well.

Meal Prep Magic

This salad is perfect for meal prep, with a few strategic steps to keep everything fresh:

• Prepare and store all components separately in the refrigerator
• Combine the cabbage, carrots, and bell peppers in one container
• Keep herbs, nuts, and chicken separate
• Store the dressing in a small jar
• Assemble just before eating

The undressed cabbage mixture stays crisp for 3-4 days, making this perfect for workweek lunches. I often prep a big batch on Sunday and enjoy it in different variations throughout the week - sometimes as a side with grilled fish, sometimes as a main with the chicken, sometimes wrapped in a large tortilla for a portable lunch.

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Chef's Wisdom

Massage Technique - If you prefer a slightly softer texture, massage the cabbage with a pinch of salt for a minute before adding the other ingredients. This breaks down the cabbage slightly while maintaining crunch. Dressing Boost - For extra flavor depth, add a teaspoon of tahini to the dressing. It creates a subtle nutty undertone that complements the sesame oil perfectly. Texture Contrast - If you have an extra 5 minutes, quickly pickle some thinly sliced red onions in rice vinegar with a pinch of sugar while preparing the other ingredients. These quick-pickled onions add a tangy bite that cuts through the richness of the dressing.

I fell in love with this salad because it's the perfect balance of wholesome and satisfying - the kind of meal that leaves you feeling energized rather than weighed down. The combination of flavors and textures keeps every bite interesting, from the sweet-savory chicken to the crunchy vegetables and toasty nuts. Whether you're looking for meal prep solutions, a crowd-pleasing potluck contribution, or simply a delicious dinner that happens to be packed with nutrients, this Sesame Chicken Cabbage Crunch Salad delivers on all fronts. My favorite way to enjoy it is outside on the patio on warm evenings, with a cold glass of crisp white wine and some good conversation - simple pleasures that make everyday meals feel special.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes! Prep all ingredients and store separately. Combine just before serving to maintain the crunch. The dressing can be made up to 5 days ahead.

→ What can I substitute for the chicken?

Try tofu, chickpeas, salmon, or shrimp for alternative protein options that pair well with the sesame ginger flavors.

→ Is this salad gluten-free?

The salad is naturally gluten-free if you skip the optional wonton strips. Just check that your soy sauce for the dressing is gluten-free or use tamari instead.

→ How long will leftovers keep?

Dressed salad will keep in the refrigerator for about 1-2 days, though the vegetables will soften. For best results, store components separately.

→ Can I use pre-shredded cabbage to save time?

Absolutely! Coleslaw mix or pre-shredded cabbage works great as a time-saver. Just add the other vegetables separately.