Name: Sesame Chicken Cabbage Crunch Salad Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian-inspired
Ingredients: Grilled Sesame Chicken (recipe for marinated and grilled chicken); 4 cups shredded green cabbage; 2 cups shredded red cabbage; ½ cup diced green onion; ¾ cup freshly diced cilantro; 1 cup shredded carrots (bagged or cut into matchsticks); 1 red bell pepper, thinly julienned; 1 jalapeno, seeded and diced; 1 batch Sesame Ginger Dressing (see recipe); ⅓ cup toasted sliced almonds; ⅓ cup roasted cashews halves; Sesame seeds, to sprinkle; Extra cilantro, for garnish; Extra green onion, chopped; A few jalapeno slices; Optional: Crispy wonton strips

Jump to Recipe· 4.3 from 9 reviews

I absolutely love sharing this Sesame Chicken Cabbage Crunch Salad Recipe with you because it perfectly balances vibrant crunch with tender, juicy chicken and a zesty sesame ginger dressing. This salad feels fresh and bright while still delivering satisfying textures and flavors. Every bite bursts with a delightful mix of cabbage, herbs, nuts, and just the right touch of heat. It’s my go-to dish when I want something healthy, colorful, and packed with protein—truly a treat for both the eyes and the palate.

Why You’ll Love This Sesame Chicken Cabbage Crunch Salad Recipe

What excites me most about this Sesame Chicken Cabbage Crunch Salad Recipe is how the flavors come together so effortlessly. The nutty sesame ginger dressing is bright and tangy but never overpowering, allowing the fresh vegetables and grilled chicken’s natural taste to shine. I find the balance of crunchy cabbage, sweet bell pepper, and the subtle heat from jalapeño makes every forkful exciting and far from boring. It’s a salad that feels indulgent without being heavy, which is exactly what I crave on busy days.

Another reason this salad stole my heart is how easy it is to make. Preparing the ingredients takes just a little chopping, and assembling the salad is incredibly quick once the chicken is grilled. This makes it perfect for a weeknight meal when I want to serve something fresh and healthy without spending hours in the kitchen. On top of that, I love making it for casual get-togethers because it impresses guests without requiring complicated prep. Honestly, the combination of simplicity, flavor, and the satisfying crunch makes this recipe stand out as a new favorite in my rotation.

Ingredients You’ll Need

A white bowl holds six separate layers of fresh, colorful vegetables arranged neatly in sections: shredded purple cabbage in the top left, shredded light green cabbage in the top right, thinly sliced red bell pepper on the left, chopped green onions at the bottom left, chopped green bell pepper on the right, thin orange carrot sticks above the green bell pepper, and a heap of chopped green herbs in the center. Beside the bowl on the right are two dark spoons and a small white container with a brown sauce. The bowl rests on a white marbled surface with some scattered green herb pieces and a grey cloth at the bottom left. photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its simplicity — each ingredient adds an essential layer of color, texture, or taste that elevates the whole dish. From crisp cabbages to toasted nuts, everything works in harmony to create an irresistible bowl of goodness.

Grilled sesame chicken: Juicy and flavorful, it’s the protein star of the salad bringing savory depth.
4 cups shredded green cabbage: Adds a crisp, crunchy base that’s mild and fresh.
2 cups shredded red cabbage: Provides vibrant color and a slightly peppery bite.
½ cup diced green onion: Offers subtle oniony sharpness and freshness.
¾ cup freshly diced cilantro: Brings a bright, herbaceous lift laced through the salad.
1 cup shredded carrots: Contributes sweet crunch that contrasts beautifully against the cabbage.
1 red bell pepper, thinly julienned: Sweet and crisp, it adds lovely sweetness and jewel-like color.
1 jalapeño, seeded and diced: Adds a gentle heat that wakes up the palate without overwhelming.
Sesame Ginger Dressing: A zesty, nutty dressing that perfectly ties all the flavors together.
⅓ cup toasted sliced almonds: Adds extra crunch and a buttery nuttiness for texture contrast.
⅓ cup roasted cashews halves: Provides rich, creamy bites that are wonderfully satisfying.
Sesame seeds, extra cilantro, green onion, and jalapeño slices: Perfect finishing touches to garnish and boost visual appeal.
Optional crispy wonton strips: For those who want an added crunch factor and a hint of indulgence.

Directions

Step 1: Start by marinating and grilling the chicken according to your favorite sesame chicken recipe. I like to let the chicken rest a few minutes after cooking to keep it juicy and tender.

Step 2: Prepare the sesame ginger dressing next. Making it ahead means the flavors have time to meld, creating a bright, savory dressing that coats the salad beautifully.

Step 3: In a large bowl, combine the shredded green and red cabbage, diced green onion, chopped cilantro, shredded carrots, julienned red bell pepper, and diced jalapeño. Toss everything lightly so the veggies are mixed through well.

Step 4: Pour the sesame ginger dressing over the mixed vegetables. Toss gently but thoroughly so every bite is coated with that flavorful dressing. Cover the salad and set it aside while you finish cooking or warming your chicken.

Step 5: Once your chicken is ready, slice it into bite-sized pieces and add to the salad or serve on the side as preferred. Transfer the salad onto a large serving platter.

Step 6: Garnish the salad with toasted sliced almonds, roasted cashew halves, extra cilantro, a sprinkle of sesame seeds, green onion, and a few jalapeño slices for an extra pop of color and flavor. If you love crunch as much as I do, add crispy wonton strips right before serving!

Step 7: Serve the salad immediately for the best texture and flavor experience, and get ready to enjoy the perfect balance of savory, crunchy, and fresh in every bite.

Servings and Timing

This Sesame Chicken Cabbage Crunch Salad Recipe makes about 4 hearty servings if enjoyed as a main dish, or up to 6 servings when served as a side. Prepare about 45 minutes for chopping and marinating. Cooking time for the chicken takes around 15 minutes, so total time is roughly 1 hour. There is no required resting time for the salad itself, but allowing the dressing to meld with the veggies for at least 10 minutes really enhances the flavor.

How to Serve This Sesame Chicken Cabbage Crunch Salad Recipe

The image shows a white oval plate filled with a colorful salad base made of shredded green and purple cabbage, thin orange carrot strips, red bell pepper slices, and some green herbs. On top of this, there are two rows of sliced grilled chicken arranged neatly in the center. The chicken slices are golden brown with a shiny glaze and sprinkled with sesame seeds and chopped fresh herbs. There are slices of fresh green chili and onion rings scattered around the salad. A silver serving spoon and fork rest on the side of the plate. The plate sits on a white marbled surface with a few nuts and herbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love presenting it on a large, shallow platter to showcase all the vibrant colors and textures. Garnishing artfully with almonds, cashews, and fresh herbs makes it feel extra special. I usually recommend serving this at room temperature or slightly chilled, as that keeps the cabbage crisp and the dressing flavorful without wilting the salad.

For a fully rounded meal, this salad pairs wonderfully with light, refreshing sides like a cold cucumber salad or edamame. I also enjoy it alongside simple steamed jasmine rice or quinoa for an added carb component. Drinks-wise, it’s fantastic with a crisp white wine like Sauvignon Blanc or a cold Asian-inspired beer. For non-alcoholic options, a ginger-lime sparkling water or green tea complements the sesame flavors perfectly.

This salad shines at casual dinners, summer parties, or even holiday gatherings where people want something fresh yet exciting. It’s easy to portion out into individual servings for a buffet or family-style meal. Whether it’s a weeknight dinner or a festive occasion, the Sesame Chicken Cabbage Crunch Salad always feels like a celebration of fresh, bold flavors.

Variations

I often like to customize this salad depending on what I have on hand or my mood. For a vegetarian or vegan twist, I swap the grilled chicken for crispy tofu cubes or a can of rinsed chickpeas. Both add lovely protein and texture while keeping the salad just as delicious. The dressing remains the star, so the change is seamless.

If you want to lighten things up or make this gluten-free, just skip any soy sauce with gluten or wonton strips. Instead of nuts, I sometimes add crunchy roasted pumpkin seeds for a nut-free option that still offers a satisfying crunch. You can also experiment with adding other crunchy veggies like snow peas or sliced radish for extra texture and color.

I also enjoy adjusting the flavor by adding a squeeze of fresh lime juice or a drizzle of honey to the dressing for an extra burst of brightness or sweetness. If you prefer a warm salad, toss everything together just before serving and enjoy immediately for that warm-crisp contrast. The flexibility of this recipe makes it a go-to that never gets boring!

Storage and Reheating

Storing Leftovers

I recommend storing any leftover salad in an airtight container in the refrigerator. Because the cabbage holds up well, the salad stays crunchy and fresh for up to 2 days. Keep the dressing separate if possible to avoid soggy veggies, or toss lightly again before serving. Store grilled chicken pieces tucked in a separate container to maintain their texture.

Freezing

This salad is best enjoyed fresh, so I don’t usually freeze it. The raw vegetables and dressing won’t thaw well and tend to become watery and lose crunch. If you want to freeze components, it’s better to freeze plain grilled chicken separately, then prepare the salad fresh when ready to eat.

Reheating

If you have leftover grilled chicken, I suggest reheating it gently in a skillet over low heat or warming it briefly in the microwave until just heated through, to keep it tender. Avoid microwaving the whole salad as it will wilt the cabbage and ruin the wonderful crunch. Instead, add cold or room temperature greens when serving the reheated chicken for best texture.

FAQs

Can I make this salad vegan?

Absolutely! Simply omit the grilled chicken and swap in firm tofu cubes or rinsed chickpeas for protein. The sesame ginger dressing is naturally vegan, making this salad just as flavorful and satisfying without meat.

What kind of cabbage is best for this salad?

Green and red cabbage both add crunch and color, and I like using a mix of both for visual appeal and balanced flavor. Fresh, crisp cabbage works best to keep the salad crunchy throughout.

Can I prepare this salad ahead of time?

Yes! You can chop and mix the vegetables in advance, but I recommend keeping the dressing separate until just before serving to prevent soggy cabbage. Grilled chicken can be made ahead and refrigerated for quick assembly later.

What can I use if I don’t have toasted almonds or cashews?

If you’re out of nuts, try substituting roasted pumpkin seeds or sunflower seeds for a nut-free crunch. Alternatively, crispy fried shallots or crispy wonton strips add delightful texture and flavor.

Is this salad suitable for meal prep lunches?

Definitely! It holds up well in the fridge for a couple of days if you keep the dressing separate and add it when ready to eat. The proteins and veggies stay fresh, making it an excellent grab-and-go healthy lunch option.

Conclusion

I can’t recommend this Sesame Chicken Cabbage Crunch Salad Recipe enough if you’re looking for a vibrant, crunchy, and flavorful meal that’s both healthy and satisfying. It’s easy to whip up, endlessly adaptable, and perfect for so many occasions, from casual lunches to festive dinners. I hope you enjoy making and sharing this salad as much as I do – it truly feels like a celebration in every forkful!