A fresh, vibrant salad bursting with crunchy veggies, tender sesame-marinated chicken, and a lively sesame ginger dressing—perfect for lunch or dinner!

Sesame Chicken Cabbage Crunch Salad

Why You’ll Love This Recipe

I love how this salad delivers the perfect combination of crisp vegetables, juicy grilled chicken, and a punchy sesame ginger dressing. It’s packed with flavor and texture, and I can make it ahead for a quick, healthy meal during the week. It’s also incredibly versatile—great as a meal prep option, a potluck favorite, or a light summer dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grilled sesame chicken (about 1 pound, sliced or chopped)
4 cups shredded green cabbage
2 cups shredded red cabbage
½ cup diced green onion
¾ cup chopped fresh cilantro
1 cup shredded carrots
1 red bell pepper, thinly sliced or julienned
1 jalapeño, seeded and finely diced
Sesame ginger dressing (homemade or store-bought)
⅓ cup toasted sliced almonds
⅓ cup roasted cashews
Sesame seeds, additional cilantro, green onion, jalapeño slices, and crispy wonton strips for garnish (optional)

directions

Prepare the grilled sesame chicken using your favorite marinade or a sesame-based marinade. Grill or bake until cooked through, then slice.
Whisk together the sesame ginger dressing until smooth and well combined.
In a large bowl, toss together the green and red cabbage, green onion, cilantro, carrots, bell pepper, and jalapeño.
Pour the dressing over the vegetables and toss to coat everything evenly.
Transfer the salad to a serving platter or bowl, top with the sliced chicken, and garnish with almonds, cashews, sesame seeds, and any optional toppings you like.

Servings and timing

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Serves: 4 as a main dish, or 6 as a side

Variations

Vegetarian: I like to replace the chicken with crispy tofu, chickpeas, or edamame for a plant-based version.
Nut-Free: I skip the nuts and use sunflower or pumpkin seeds for crunch.
Wrap it Up: I roll this salad into a tortilla for a quick, crunchy wrap.
Noodle Version: I sometimes toss in cooked rice noodles or ramen to turn it into a noodle salad.
Different Protein: Grilled shrimp or salmon works beautifully in place of chicken.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, I wait to add the dressing until just before serving. I don’t usually reheat this salad since it’s meant to be enjoyed cold or at room temperature. If I’ve added noodles, I might warm just the chicken separately.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover grilled chicken or store-bought rotisserie chicken for a quicker prep.

Can I make this salad ahead of time?

Absolutely. I prep all the vegetables and dressing in advance, store them separately, and toss everything together just before serving.

What can I use instead of cabbage?

I sometimes swap in chopped romaine, kale, or a mix of greens for a different texture and flavor.

Is the dressing spicy?

It has a mild kick from the jalapeño and ginger, but I can always adjust the heat level by adding more or less of those ingredients.

How do I make it gluten-free?

To keep it gluten-free, I use tamari or coconut aminos in the dressing and make sure all other ingredients are certified gluten-free.

Conclusion

This Sesame Chicken Cabbage Crunch Salad has become one of my favorite meals for its bold flavors, healthy ingredients, and easy customization. It’s a crowd-pleaser, great for meal prep, and perfect for warm-weather meals. I make it again and again, and it never fails to hit the spot.