This Sesame Chicken Cabbage Salad is the kind of meal that proves healthy eating never has to be boring. A mountain of crisp, colorful cabbage piled high with juicy grilled sesame chicken, all finished with a nutty, tangy dressing that makes every single bite pop.
Between the crunchy cabbage, crisp veggies, and toasty almonds and cashews, you get an amazing mix of textures that keeps things interesting from the first forkful to the last. It comes together with simple ingredients you can prep ahead, making it perfect for easy weeknight dinners or meal prep lunches you’ll actually look forward to eating.
Helpful Tips
- Marinate the chicken ahead of time: For the deepest flavor, let the chicken sit in the marinade for a few hours or even overnight, giving the garlic, ginger, and soy sauce plenty of time to work their magic.
- Shred the cabbage thin: Slicing the cabbage into thin, even strips makes the salad easier to eat and helps it soak up more of that flavorful dressing.
- Toast the nuts for extra crunch: A quick toast in a dry skillet brings out the natural oils in the almonds and cashews, adding an even deeper, nuttier flavor to the finished salad.
You Might Also Like
- Korean-Style Spicy Cabbage Salad
- Orange Chicken & Sesame Ginger Salad
- Honey Gochujang Chicken & Cold Ramen Salad
Ingredients
For the sesame chicken:
- 1/4 cup less-sodium soy sauce
- 1 clove garlic minced
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- 1 pound boneless skinless chicken breasts
For the dressing:
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 tablespoon less-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon maple syrup
- 1 clove garlic minced
- 1/2 tablespoon fresh ginger minced
For the salad:
- 2 cups purple cabbage shredded
- 3 cups green cabbage shredded
- 1/2 cup green onions diced
- 1 cup carrots shredded or julienned
- 1 red bell pepper thinly sliced
- 3/4 cup cilantro chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews halves or pieces
- sesame seeds jalapeno slices for garnish
Instructions
- Add the first 7 ingredients to a bowl, then add the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, mix up the salad dressing. Add the ingredients to a sealable glass jar and shake to combine. Set aside.
- In a large bowl mix together the cabbage, green onions, carrots, bell peppers, cilantro, almonds, and cashews. Stir to combine.
- Preheat the grill to 400° F(200°C). Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165° F(75°C).
- Top the salad with the grilled chicken, sesame dressing, sesame seed, and jalapeno slices.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.