Description
Sesame chicken cabbage crunch salad combines crisp textures with bold Asian-inspired flavors. Crunchy cabbage, tender chicken, and nutty sesame seeds create a refreshing meal you’ll crave again and again.
Ingredients
Scale
Salad Base:
- 4 cups (946 ml) shredded green cabbage
- 2 cups (473 ml) shredded red cabbage
- 1/2 cup (118 ml) diced green onion
- 3/4 cup (177 ml) fresh cilantro, diced
- 1 cup (237 ml) shredded carrots
- 1 red bell pepper, thinly julienned
- 1 jalapeno, seeded and diced
Protein:
- 1 recipe grilled sesame chicken
Toppings and Dressing:
- 1/3 cup (79 ml) toasted sliced almonds
- 1/3 cup (79 ml) roasted cashew halves
- Sesame seeds for garnish
- Extra cilantro for garnish
- Extra green onion for garnish
- Jalapeno slices for garnish
- Crispy wonton strips (optional)
- 1 batch sesame ginger dressing
Instructions
- Marinate chicken with sesame-infused seasonings, ensuring each piece is thoroughly coated for maximum flavor absorption.
- Grill chicken at 400°F for 6-8 minutes per side until internal temperature reaches 165°F, creating charred edges and juicy interior.
- Slice grilled chicken into thin, diagonal strips for elegant presentation and easier salad integration.
- Finely shred green and red cabbage into delicate, uniform pieces to create a crisp, textural base.
- Chop green onions, cilantro, and bell peppers into precise, small sections for balanced distribution throughout the salad.
- Julienne carrots and thinly slice jalapeños to add vibrant color and subtle heat to the mixture.
- Whisk together sesame ginger dressing, blending tangy and sweet notes to complement the salad’s robust ingredients.
- Gently toss cabbage mixture with prepared dressing, ensuring each ingredient is evenly coated and seasoned.
- Arrange dressed salad on a serving platter, creating an inviting visual display.
- Sprinkle toasted almonds, cashews, and sesame seeds over the top for added crunch and nutty complexity.
- Garnish with extra cilantro, green onion slices, and jalapeño for a fresh, zesty finish.
- Optional: Scatter crispy wonton strips for an additional textural element if desired.
Notes
- Customize the heat level by adjusting jalapeño quantity, removing seeds for milder flavor or adding more for extra spiciness.
- Swap protein options easily by using tofu, shrimp, or pulled pork instead of chicken for diverse dietary preferences.
- Prep ingredients ahead and store separately to maintain crunch, mixing just before serving to prevent soggy salad texture.
- Use mandoline or sharp knife for uniform, thin vegetable slices ensuring consistent flavor and texture in every bite.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg