I make this sesame chicken cabbage crunch salad at least once every couple of weeks — it’s the kind of bowl that feels like a reward after a long day. The first thing that hits you is the aroma: warm sesame oil and ginger on the stove, followed by the bright snap of shredded cabbage and cilantro. The textures are what keep me coming back — tender, juicy chicken against thin, crunchy ribbons of green and red cabbage, with toasted almonds and sesame seeds adding a little crackle on top. I’ve served it on busy weeknights, packed it for lunches, and even brought smaller versions to picnics. It holds up well if you keep the dressing separate until serving, and it’s easy to swap in tofu or chickpeas when I’m trying to eat less meat.
This recipe balances savory, nutty, tangy, and a touch of sweet. You’ll notice the dressing go from thin and loose to slightly glossy when it’s emulsified, and the scent of toasted sesame seeds becomes pronounced when you give them a quick toast in a dry pan. There’s a reason cabbage-based salads are popular across cuisines — cabbage stays crunchy, holds dressing well without getting soggy too quickly, and plays nicely with strong dressings like sesame-ginger.
Ingredients You’ll Need
- Shredded green and red cabbage – the crunchy base that keeps its texture and soaks up dressing without turning mushy.
- Chicken (grilled or baked) – juicy protein; I marinate and grill to get smoky edges, but baking works when the weather’s bad.
- Green onion – bright, oniony bite; add at the end so it stays fresh.
- Cilantro – fresh herbal lift; swap parsley if you’re not a cilantro fan.
- Shredded carrots – adds sweetness and color, and a nice pliable crunch.
- Red bell pepper – sweet, juicy contrast to the cabbage.
- Jalapeño – optional heat; remove seeds for milder flavor.
- Sesame ginger dressing – the flavor anchor: sesame, ginger, soy (or tamari), rice vinegar, and a touch of sweetener.
- Toasted sliced almonds & roasted cashews – extra crunch and buttery richness; toast briefly to deepen flavor.
- Sesame seeds – visual and textural finish; black or white both work.
- Optional crispy wonton strips – for party crunch, add right before serving so they stay crisp.
- Avocado or mango – seasonal additions that bring creaminess or tropical sweetness; great in summer.
If you’re looking for a great vegetarian option, you can check out our chickpea feta and avocado salad which uses similar fresh ingredients.
Step-by-Step Instructions
- Marinate the chicken: I like to toss chicken breasts or thighs in a simple sesame-soy marinade for at least 20–30 minutes. The sesame oil and soy (or tamari) get into the meat and help create those caramelized edges when you grill or pan-sear. If you have time, marinate for an hour — it’s worth it. If you’re short on time, even 15 minutes helps. Tip: Pat the chicken dry before cooking so it browns instead of steaming.
- Cook the chicken: Grill over medium-high heat or sear in a hot skillet for about 6–8 minutes per side depending on thickness. For the version I test most, the internal temperature hits 165°F (74°C) when it’s done. I look for a golden, slightly charred exterior — that char adds flavor. Let it rest 5–10 minutes before slicing against the grain; it keeps the slices tender. If your chicken dries out, it means it was overcooked or sliced too thick — next time cut thinner and watch the thermometer.
- Prepare the dressing: Whisk together toasted sesame oil, grated fresh ginger, a splash of rice vinegar, soy or tamari, a little honey or maple syrup, and a tiny bit of neutral oil for body. I usually finish with a teaspoon of toasted sesame paste or tahini for extra nuttiness. Taste as you go — if it tastes flat, add a pinch of salt or more acid; if it’s too sharp, add a touch more sweetener. If the dressing separates, whisk in a small spoonful of warm water to emulsify. For a zesty kick, try using our spicy ginger dressing as part of your Sesame Chicken Salad.
- Toast the seeds and nuts: In a dry skillet over medium heat, toss sesame seeds and sliced almonds until fragrant and lightly browned — this takes less than two minutes and you should keep the pan moving. The smell is instantly richer and more complex. Be careful — sesame seeds burn quickly and will taste bitter if over-toasted.
- Assemble the salad: In a large bowl combine shredded green and red cabbage, shredded carrots, thinly julienned red pepper, chopped cilantro, and sliced green onion. Drizzle some dressing and toss to coat — start with less and add more to taste. Transfer to a platter, top with sliced chicken, toasted almonds, cashews, sesame seeds, and a few jalapeño slices if you like heat. Add crispy wonton strips right before serving so they don’t go soggy. This makes about 4 hearty mains or 6 sides.
- Final tasting and adjustments: Before serving, taste one forkful — the flavors should be balanced: nutty, tangy, a little sweet, with fresh herb lift. If it needs brightness, squeeze a bit of lime; if it needs depth, another drizzle of soy. I often add a sprinkle of flaky salt at the end to make everything sing.
Nutritional Benefits of Ingredients
This salad is more than flavor — it’s a smart combination of macro- and micronutrients. A typical serving provides a satisfying amount of protein from the chicken (around 30–36 grams depending on portion), which is important for muscle repair and satiety. Cabbage offers fiber, vitamin C, and vitamin K — a cup of shredded cabbage contains roughly 54% of the daily value for vitamin C in a surprisingly low number of calories. Carrots contribute beta-carotene (vitamin A), while red peppers add extra vitamin C and a bit of natural sweetness.
Sesame seeds and nuts bring heart-healthy fats and plant-based minerals — sesame contains calcium, iron, and magnesium, and nuts like almonds and cashews add vitamin E and monounsaturated fats. If you use tofu instead of chicken, you still get good protein plus isoflavones and iron. If you’re tracking calories, the dressing and nuts are where most of the calories live — use them generously for flavor or sparingly for a lighter bowl.
Nutrition per serving (approximate, based on recipe testing): about 590–600 kcal, roughly 36 g fat, 35 g carbohydrates, and 36 g protein. These numbers will shift if you swap chicken for tofu or change nut quantities.
Customizing Your Salad
This salad is forgiving — I’ve tested versions with more heat, more sweetness, and versions that lean savory. Consider adding diced mango or pineapple in summer for a tropical lift, or roast thin slices of sweet potato in colder months for warmth and comfort.
For a refreshing twist, consider adding a side of creamy cucumber avocado salad to complement your flavors.
- Mango or pineapple – bright, fruity sweetness that plays against the sesame and soy notes.
- Tofu or chickpeas – plant-based swaps; press tofu to remove water, then marinate and pan-sear for best texture.
- Mint or basil – fresh herbs change the aroma profile; mint is cooling, basil adds peppery sweetness.
- Cashews, peanuts, or almonds – swap the nuts depending on what you have; roast them for extra depth.
- Sriracha or fresh chiles – to dial up the heat; add gradually so you don’t overpower the dressing.
Easy Meal Prep Tips
On Sundays I batch-cook the chicken and prep the veg: I shred a head of cabbage, julienne peppers, shred carrots, and store everything in separate containers. The dressing keeps in the fridge for up to a week in a jar, and nuts stay fresh in an airtight container for a couple of weeks. Keep the dressing separate from the salad base until you’re ready to eat to preserve crunch.
- Batch cooking – cook enough chicken for 3–4 meals at once; slice and refrigerate for quick assembly.
- Separate storage – store dressing in a small jar, salad base in a large container, and toppings in small bags or jars.
- Lunch-ready jars – layer dressing on the bottom, heartier veg next, then cabbage, and chicken on top; shake when ready to eat.
- Reheating – warm the chicken briefly in a skillet if you prefer; don’t microwave the whole salad as the greens wilt quickly.
Serving Suggestions
This salad shines as a main dish, but it’s versatile. Serve it in lettuce cups for a lighter bite, stuff it into wraps, or serve alongside warm grains for a more filling plate. For family meals, I line a platter with the cabbage mixture and let everyone top their portions with chicken and garnishes.
Pair your salad with some flavorful Mediterranean lamb meatballs for a complete meal experience.
- With grains – quinoa, brown rice, or farro make it heartier.
- In wraps – use large tortillas or rice paper for on-the-go lunches.
- As a side – serve smaller portions alongside grilled fish or roasted chicken for a colorful plate.
- Beverage pairings – a crisp white wine, iced green tea, or sparkling water with lime all work well.
FAQ
- Can I make this salad vegan? — Absolutely! You can substitute the grilled chicken with tofu, chickpeas, or your favorite plant-based protein for a delicious vegan version.
- How long can I store leftovers? — Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To keep the crunchiness, it’s best to keep the dressing separate until you’re ready to eat.
- What can I use instead of sesame seeds in the dressing? — If you don’t have sesame seeds, you can use poppy seeds or finely chopped nuts like almonds or cashews for a different flavor and texture.
- Can I add more vegetables to the salad? — Yes! Feel free to get creative by adding your favorite vegetables like cucumber, bell peppers, or even seasonal fruits like mango for extra freshness and flavor.
- How can I make the dressing spicier? — To add some heat, you can include sliced fresh chilies or a dash of sriracha or chili garlic sauce into the sesame ginger dressing.
Conclusion
This sesame chicken cabbage crunch salad is one of those recipes that’s simple but rewarding — bright flavors, layered textures, and easy swaps make it a regular in my rotation. Expect tender slices of marinated chicken, crunchy cabbage, toasted nuts, and a glossy sesame-ginger dressing that ties it all together. It’s meal-prep friendly, adaptable for vegans, and easy to scale up for guests. Try it a couple of ways (mango in summer, extra chiles in winter) and you’ll find a version you keep returning to. If you make it, tell me what variations you tried — I’m always curious which swap becomes your new favorite.
Sesame Chicken Salad
Ingredients
Method
- Marinate the chicken using this grilled sesame chicken recipe.
- Prepare the sesame ginger dressing and set it aside.
- In a large bowl, combine the green and red cabbage, green onion, cilantro, carrots, bell pepper, and jalapeno. Drizzle the dressing over the salad and toss to mix and coat all the vegetables. Cover and set aside while you bake or grill the chicken following the recipe.
- Transfer the salad to a large platter. Garnish with toasted sliced almonds, cashews, extra cilantro, sesame seeds, a few jalapeno slices, and additional chopped green onion if desired. Optional: Add crispy wonton strips.
