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Sesame Chicken Cabbage Crunch Salad Recipe

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4 from 71 reviews

  • Author: Ezabella
  • Total Time: 1 hour
  • Yield: Serves 4 as a main dish, 6 as a side
  • Diet: Low Fat

Description

Fresh and delicious sesame chicken cabbage crunch salad packed with bright, crunchy vegetables, juicy grilled chicken, and a flavorful sesame ginger dressing. This recipe is easy to customize with your favorite veggies and proteins for a perfect healthy lunch or dinner, combining the satisfying flavors of grilled sesame chicken with a vibrant mix of cabbage, peppers, and herbs.

Ingredients

For the Chicken

  • Grilled Sesame Chicken (prepare according to your favorite recipe)

For the Salad

  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1/2 cup diced green onion
  • 3/4 cup freshly diced cilantro
  • 1 cup shredded carrots (bagged or cut into matchsticks)
  • 1 red bell pepper, thinly julienned
  • 1 jalapeno, seeded and diced

For the Dressing

  • 1 batch Sesame Ginger Dressing (see recipe or prepare your own)

For Serving

  • 1/3 cup toasted sliced almonds
  • 1/3 cup roasted cashew halves
  • Sesame seeds (to taste)
  • Extra cilantro (for garnish)
  • Extra green onion (for garnish)
  • A few jalapeno slices (for garnish)
  • Optional: Crispy wonton strips

Instructions

  1. Marinate the Chicken: Prepare the grilled sesame chicken by marinating the chicken breasts or thighs in a sesame marinade for at least 30 minutes to infuse flavor.
  2. Make the Sesame Ginger Dressing: Prepare the sesame ginger dressing by combining ingredients such as soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, and sweetener. Whisk until emulsified and set aside.
  3. Assemble the Salad Base: In a large bowl, combine the shredded green cabbage, red cabbage, diced green onion, freshly diced cilantro, shredded carrots, julienned red bell pepper, and diced jalapeno.
  4. Add Dressing and Toss: Pour the prepared sesame ginger dressing over the salad vegetables. Toss thoroughly to coat all the ingredients evenly. Cover the bowl and allow the flavors to meld while you cook the chicken.
  5. Cook the Chicken: Grill the marinated chicken over medium-high heat for approximately 6-8 minutes per side until fully cooked and lightly charred. Alternatively, bake the chicken in a preheated oven at 400°F (200°C) for 15-20 minutes until cooked through.
  6. Slice the Chicken: Once cooked, let the chicken rest for a few minutes, then slice it into bite-sized pieces or strips for serving.
  7. Serve the Salad: Transfer the dressed salad to a large serving platter. Arrange the grilled sesame chicken on top or mix it in. Garnish with toasted sliced almonds, roasted cashews, a sprinkle of sesame seeds, extra cilantro, green onion, jalapeno slices, and optional crispy wonton strips.
  8. Enjoy: Serve immediately as a hearty main dish for 4 or as a side salad for 6. Enjoy the fresh crunch and robust flavors.

Notes

  • For a vegetarian or vegan option, omit the chicken and substitute with grilled tofu or rinsed and drained chickpeas.
  • Customize the salad with your preferred crunchy vegetables such as snap peas, cucumbers, or radishes.
  • Crispy wonton strips add delightful texture but are optional.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; add dressing fresh before serving to maintain crunch.
  • Adjust the level of heat by adding more or less jalapeno to your taste.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Asian fusion

Find it online: https://kitchenloving.com/sesame-chicken-cabbage-crunch-salad-recipe/