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This crunchy salad combines fresh veggies, tender grilled chicken, and a zesty sesame ginger dressing. It’s colorful and bursting with tastes. I love how it has amazing textures and can be easily customized for various diets. This has become my favorite for busy evenings or potlucks where I need something healthy and fulfilling.
After a tiring day, I want something fresh but heartily satisfying. This salad does the trick without feeling heavy. Everyone in my family always asks for seconds.
Ingredients
- Green cabbage, shredded: Adds bulk and fiber. Look for tight, bright heads for the best crunch.
- Red cabbage, shredded: Gives extra color with a hint of peppery taste. Choose deep purple leaves.
- Cilantro, fresh: Adds a bright herbal flavor. Go for perky leaves, not wilty ones.
- Red bell pepper, julienned: Brings sweetness and color. Pick glossy ones.
- Carrots, shredded: Sweet, crunchy color. Bagged is okay, but freshly grated are even better.
- Green onion, diced: Mild and fresh. Choose bright, sturdy stalks.
- Jalapeno: Adds a mild spice. Remove seeds if you want less heat. Look for glossy green skin.
- Sliced, toasted almonds: Gives a buttery, nutty feel. Buy fresh from the baking aisle.
- Roasted cashew halves: Offers creamy crunch. Seek out unsalted, golden ones.
- Sesame seeds: Add a nutty aroma. Pick fresh white or black ones, not rancid.
- Sesame ginger dressing: Ties everything together. Homemade is best, using fresh ginger and good oils.
- Grilled or baked chicken: Provides protein. Use boneless, skinless breasts and marinate for best flavor.
- Crispy wonton strips (optional): Give an extra crunch. Fresh ones from the salad bar are ideal.
- Extra toppings: Feel free to add more cilantro, green onions, or jalapeno slices as you like.
Instructions
- Marinate the Chicken:
- Start by marinating your chicken in your favorite sesame chicken mix. This infuses flavor and helps tenderize it. Ideally, let it soak for at least 30 minutes in a blend of sesame oil, garlic, ginger, soy sauce, and a little honey. Grill or bake as per instructions and let it rest after cooking before you slice.
- Make the Sesame Ginger Dressing:
- Combine soy sauce, honey, garlic, rice vinegar, freshly grated ginger, and toasted sesame oil. Whisk until mixed well. Taste and tweak with more sweetness or tang as per your preference. Keep it chilled until ready to go.
- Chop and Prep Veggies:
- Shred the cabbages using a sharp knife or mandolin. Dice the green onion, slice the bell pepper into thin strips, chop the cilantro, peel and shred carrots, and slice the jalapeno, removing seeds for less spice. Keep bigger pieces to make the salad chunky and crunchy.
- Assemble the Salad:
- In a big mixing bowl, toss the shredded cabbages, carrots, bell pepper, jalapeno, green onion, and cilantro together. Drizzle on the dressing and use tongs to mix it all up so everything's coated. Cover it and let it sit at room temperature to let the flavors blend while you finish the chicken.
- Slice and Add Chicken:
- Once the chicken's ready, slice it thin against the grain for maximum juiciness. Layer it on the salad.
- Finish and Serve:
- Transfer the dressed salad to a large platter. Top it off with toasted almonds, cashew halves, sesame seeds, cilantro, green onions, and optional wonton strips. Add jalapeno slices as a final touch. Serve right away so the nuts and wontons stay crunchy.
I love using cabbage because it stays crunchy even after a bit in the fridge. I remember taking this to a summer picnic and watching everyone go back for seconds. The mix of nuts and veggies with that ginger dressing always gets compliments.
Storage Tips
Keep any leftover salad in a covered glass container in the fridge for up to three days. For the best crunch, store the dressing separately and mix it just before serving. Add nuts and wonton strips right before eating so they don’t get soggy.
Ingredient Substitutions
To make this plant-based, swap chicken for tofu or canned chickpeas. If you're out of nuts, sunflower or pumpkin seeds work just fine. Coconut aminos is a good soy-free option for the dressing. Vegans can use maple syrup instead of honey.
Serving Suggestions
Serve it on top of a bed of cooked rice or chilled vermicelli noodles for a heartier meal. This salad pairs beautifully with grilled fish or can take center stage at a summer barbecue. Sometimes, I throw leftover salad into a wrap for a crunchy lunch.
Cultural and Historical Context
This salad is inspired by classic Asian slaws and the American-Chinese favorite, sesame chicken. The combo of sesame and cabbage is common in East Asian cuisines. The beauty of this dish is how it combines flavors from around the globe in a way that feels fresh yet comforting.
Seasonal Adaptations
Substitute shredded Brussels sprouts when cabbage isn’t in season. Try adding mango strips or sliced cucumber for a summer twist. Crushed ramen noodles can be a fun nut-free topping.
This salad is great for any weeknight dinner or event. Make a double batch of the dressing for easy, colorful salads all week!
Common Recipe Questions
- → Can I use rotisserie chicken instead of grilled chicken?
Absolutely! Shredded rotisserie chicken is super convenient and still tastes great.
- → What can I use instead of cashews and almonds?
How about roasted peanuts or sunflower seeds for a crunchy alternative that pairs nicely with the salad?
- → Is this salad suitable for meal prep?
Yep, just keep the dressing separate from the chicken and veggies, and mix them right before serving.
- → How can I make this salad vegetarian?
Swap out the chicken for tofu or chickpeas to create a delicious vegetarian option rich in protein and crunch.
- → What other vegetables can I add?
Why not include snow peas, sliced snap peas, or thinly sliced radishes for added color, crunch, and freshness?