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Healthy sesame chicken salad with cabbage carrots cilantro and sesame ginger dressing
Isaac blogger

Sesame Chicken Cabbage Crunch Salad

A crisp, fresh cabbage salad topped with tender sesame chicken and tossed in a bright sesame-ginger dressing for a balanced, flavorful meal perfect for lunches or light dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Dish / Salad
Cuisine: Asian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Salad Base
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup cooked sesame chicken, sliced
  • ½ cup diced green onion
  • ¾ cup chopped cilantro
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 jalapeño, seeded and finely diced
  • Dressing
  • ½–¾ cup sesame-ginger dressing (homemade or bottled)
  • Optional Garnishes
  • Toasted almonds or cashews
  • Sesame seeds
  • Extra cilantro
  • Crispy wonton strips

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Ensure chicken reaches a safe internal temperature of 165°F (74°C) before adding to the salad.
  3. Prepare Chicken
  4. Cook chicken until it reaches 165°F (74°C) internally. Allow to cool slightly, then slice.
  5. Mix Dressing
  6. Whisk dressing until smooth and fully combined.
  7. Assemble Salad
  8. Place cabbage, carrots, cilantro, green onion, bell pepper, and jalapeño into a large bowl.
  9. Dress
  10. Add dressing gradually while tossing until vegetables are evenly coated.
  11. Add Chicken
  12. Top with sliced chicken and desired garnishes.
  13. Serve
  14. Serve immediately for best texture and flavor.

Notes

  • Slice cabbage thinly for crisp texture and even coating.
  • Add dressing gradually to prevent sogginess.
  • Toast nuts lightly for better flavor and crunch.
  • Let salad rest 5–10 minutes before serving for flavor blending.
  • Cook poultry to an internal temperature of 165°F (74°C).
  • Keep ingredients chilled until ready to assemble.
  • Refrigerate leftovers within 2 hours and store covered up to 4 days (undressed base).
  • Discard if odor, color, or texture changes.