Description
A refreshing and crunchy Sesame Chicken Cabbage Crunch Salad combining shredded green and red cabbage, carrots, and tender cooked chicken breast, all tossed with a tangy sesame-soy dressing. This Asian-inspired salad is bursting with flavors and textures, perfect as a healthy main course served chilled or at room temperature.
Ingredients
Scale
Salad
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 2 cups cooked and shredded chicken breast
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup chopped cilantro
- 1/2 cup roasted salted cashews
- 1 tablespoon toasted sesame seeds
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded green and red cabbage, shredded carrots, shredded cooked chicken breast, thinly sliced red bell pepper, sliced green onions, chopped cilantro, roasted salted cashews, and toasted sesame seeds until evenly distributed.
- Prepare Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, lime juice, grated fresh ginger, minced garlic, salt, and pepper until the dressing is well blended and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Let Flavors Meld: Allow the salad to sit for 10 to 15 minutes before serving so the flavors can meld beautifully. This salad can be served chilled or at room temperature based on your preference.
Notes
- For quick prep, substitute cooked chicken with rotisserie chicken.
- To make a vegetarian version, omit chicken and add edamame or crispy tofu.
- Add chili flakes or sriracha to the dressing if you prefer a spicy kick.
- Use tamari instead of soy sauce to make the salad gluten-free.
