Description
A vibrant and refreshing Sesame Chicken Cabbage Crunch Salad made with grilled sesame chicken, crunchy vegetables, and a tangy-sweet sesame ginger dressing—perfect for a hearty lunch or light dinner.
Ingredients
- 2 cups grilled sesame chicken, sliced or diced
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1 cup shredded carrots
- 1 red bell pepper, thinly julienned
- 1 jalapeño, seeded and diced
- 1/2 cup sesame ginger dressing
- 1/4 cup toasted sliced almonds
- 1/4 cup roasted cashew halves
- 1 tbsp sesame seeds
- Optional: 1/2 cup crispy wonton strips
Instructions
- Marinate and grill the chicken using soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sesame seeds, and red pepper flakes. Let rest, then slice or dice.
- In a large bowl, combine green and red cabbage, green onion, cilantro, carrots, bell pepper, and jalapeño.
- Pour sesame ginger dressing over the vegetables and toss to coat evenly.
- Arrange salad on a platter and top with sliced chicken.
- Garnish with toasted almonds, cashews, extra cilantro, sesame seeds, jalapeño slices, and crispy wonton strips if using. Serve immediately.
Notes
- To make vegan or vegetarian, substitute chicken with grilled tofu or chickpeas.
- To reduce spice, omit or reduce jalapeño.
- Can prep veggies and dressing up to 2 days ahead; store dressing separately.
- Add fruit like mandarin oranges or mango for a sweet twist.
- Store leftovers in an airtight container for 2–3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 8g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
