Save A vibrant, crunchy salad featuring tender sesame chicken, crisp cabbage, and a tangy Asian-inspired dressing—perfect for a refreshing lunch or light dinner.
I first made this salad for a family picnic and it quickly became a favorite, especially because everyone loved the bright flavors and satisfying crunch. It's a great go-to when I need something fresh yet filling.
Ingredients
- Boneless, skinless chicken breasts: About 400 g, thinly sliced
- Soy sauce: 1 tablespoon
- Sesame oil: 1 tablespoon (plus 2 tablespoons for dressing)
- Cornstarch: 1 tablespoon
- Garlic powder: 1 teaspoon
- Toasted sesame seeds: 1 teaspoon
- Napa cabbage: 4 cups (300 g), finely shredded
- Red cabbage: 1 cup (80 g), finely shredded
- Carrot: 1 large, julienned
- Red bell pepper: 1, thinly sliced
- Green onions: 3, thinly sliced
- Fresh cilantro leaves: 1/2 cup (30 g), chopped
- Roasted cashews or sliced almonds: 1/2 cup (70 g)
- Shelled edamame (optional): 1/2 cup (80 g)
- Rice vinegar: 3 tablespoons
- Honey: 1 tablespoon
- Lime juice: 1 tablespoon
- Freshly grated ginger: 1 teaspoon
- Garlic clove: 1, minced
- Chili flakes (optional): 1/2 teaspoon
Instructions
- Marinate the Chicken:
- In a medium bowl, toss the chicken with soy sauce, sesame oil, cornstarch, and garlic powder. Let marinate for 10 minutes.
- Cook Chicken:
- Heat a nonstick skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Sprinkle with toasted sesame seeds, remove from heat, and let cool slightly.
- Prepare Salad Base:
- In a large salad bowl, combine napa cabbage, red cabbage, carrot, bell pepper, green onions, cilantro, cashews (or almonds), and edamame.
- Make Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, lime juice, grated ginger, minced garlic, and chili flakes until smooth.
- Assemble Salad:
- Add the cooked chicken to the salad, drizzle with dressing and toss well to combine.
- Serve:
- Serve immediately, garnished with extra sesame seeds or cilantro if desired.
Save This salad became a staple for our weeknight dinners because my kids enjoy assembling the bowls themselves. It's a hands-on dish that brings everyone to the table.
Recipe Notes
For a vegetarian option, swap the chicken for crispy tofu. If you're after a nut-free version, simply omit the nuts or use roasted chickpeas for crunch.
Required Tools
Large salad bowl, medium mixing bowl, whisk, nonstick skillet, cutting board and knife are helpful to make preparation easy and efficient.
Allergen Information
This dish contains soy, sesame, and tree nuts. For those with gluten sensitivities, check your soy sauce and opt for tamari when needed.
Save Enjoy this salad fresh for the ultimate crunch—it's also great for meal prep because the vibrant ingredients hold up well even after tossing with dressing.
Recipe Guide
- → Can I substitute the chicken with tofu?
Yes, crispy tofu works well. Marinate and sear tofu pieces for a flavorful plant-based alternative.
- → What nuts can I use besides cashews or almonds?
Roasted peanuts or omitting nuts altogether are suitable options if you prefer or require a nut-free meal.
- → How can I make it gluten-free?
Use gluten-free tamari instead of regular soy sauce to make this salad suitable for gluten-free diets.
- → What vegetables can I add or swap?
Try including sliced avocado, mandarin orange segments, or mix in shredded carrots or snap peas for extra crunch.
- → Can this salad be prepared ahead?
You can prep the chicken and chop vegetables in advance, but toss with dressing right before serving for freshness.
- → Is this suitable for dairy-free diets?
Absolutely, all listed ingredients are dairy-free, making it a great choice for lactose intolerance.