Let Me Tell You About This Crunchy Salad Situation…
You know that feeling when you’re just done with sad, limp salads—like, why even bother? I felt that way until I gave this Sesame Chicken Cabbage Crunch Salad a go, mostly because I had a cabbage rolling around in my crisper and not much else (does anyone else buy cabbage planning to be healthy then forget about it for a month?). The first time I threw this salad together was after a rained-out BBQ; we were all a bit soggy, but crunching into that salad—boom, good mood restored. The sesame dressing alone? Could drink it. But I don’t. Except for that one time. Anyway…
Why You’ll Love Throwing This Together
I make this whenever I get that ‘control the chaos’ energy—like, the world might be spinning, but look, here’s a fresh, crunchy bowl of salad. My family goes crazy for this because it’s weirdly filling for something so light (okay, my brother picks out the cabbage sometimes, but what can you do). Sometimes I double the dressing and save half, but honestly, it never sticks around that long. Plus, it sorta feels like cheating to call this a salad when it tastes this fun.
What Goes In (Or What I Use, Most of the Time)
- 2 cups cooked chicken breast, shredded (rotisserie saves the day if you’re in a hurry—I’ve also used thigh meat; super juicy!)
- 4-ish cups green cabbage, thinly sliced (Grandma used to swear by Savoy, but whatever’s handy, really)
- 1 cup purple cabbage, also sliced
- 1 large carrot, julienned or grated (I’ve lost my peeler more than once, so rough chopped works too)
- 1 red bell pepper, sliced thin (yellow or orange works, I promise)
- A handful of fresh cilantro, chopped (skip it if you hate it—no judgment)
- 3 green onions, sliced (I use chives if that’s all I’ve got, but green onions are classic)
- 1/2 cup roasted peanuts or cashews, roughly chopped (or sunflower seeds if someone’s allergic, which happens in our crowd…)
- Big sprinkle of sesame seeds—white or black, I’m not picky
- For the Dressing:
- 3 tablespoons toasted sesame oil (seriously, get the toasted kind—it’s magic)
- 3 tablespoons soy sauce (I once used tamari and it turned out fine)
- 2 tablespoons rice vinegar or apple cider vinegar (if you must)
- 1 tablespoon honey or maple syrup (depending whether I’m feeling fancy or frugal)
- 1 tablespoon peanut butter (optional, but that creamy hit is great)
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated (sometimes I skip this, but it does add zing)
How I Usually Make It (Winging It Optional)
- Mix Up the Dressing: Grab a jar (or a bowl if you’re out of lids—been there), and shake together all the dressing things—sesame oil, soy sauce, rice vinegar, honey, peanut butter, garlic, and ginger. If it looks a bit separated, just whisk it good. This is usually where I sneak a spoonful (cook’s treat!).
- Prep the Veggies: Don’t stress about slicing; just try to keep things kind of thin so you get that signature crunch. And if your carrot chunks look wonky, they’re just “rustic.” It’s all the same inside your mouth.
- Chicken Time: If you have leftover roast chicken, great; otherwise, quickly poach or roast some breasts. Shred with forks, or actually, hands work best if you don’t mind getting messy. Or buy the ready-made stuff (we’re all friends here).
- Toss and Taste: Big salad bowl, everything in—cabbage, carrot, pepper, cilantro, green onions, peanuts, sesame seeds, chicken. Drizzle over about two-thirds of the dressing. Toss it up with your hands (my preferred tool, but tongs if you’re feeling neat) until everything’s coated. Taste. Does it need more dressing? Add it. Does it need more salt? Maybe a squeeze of lime? You do you.
- Let It Sit, Or Not: You can let it marinate in the fridge 15 minutes for extra flavor meldiness (is that a word?), but honestly, I’ve served it right away because…impatience.
Things I Learned the Hard Way (Notes)
- If you overdress it and pop it in the fridge overnight, it’ll go a bit soft, but! Still totally good. Just a different kind of crunch.
- One time I tried to use bagged coleslaw mix (it was on sale) and honestly, it’s fine, but shredding fresh cabbage tastes crisper.
- Make sure your chicken is cooled down before tossing—otherwise, the veggies wilt and you lose the crunch party.
- I used to skip the peanuts because I thought it was unnecessary, but now? I always add them. The salty hit is legit.
If You Wanna Mix It Up (Variations That Kinda Work)
- Swap chicken for crispy tofu—I’ve tried this and it’s pretty banging for Meatless Monday.
- Add mandarin orange segments (the canned ones, juice drained)—this was a wild suggestion from a mate, surprisingly good!
- Default noodle lover? Chuck in a handful of ramen noodles (uncooked, slightly crushed), but not too long before serving or they just get sad and mushy. Speaking of sad, once I tried adding feta. Not a fan—sorry, that was one bridge too far.
Do You Really Need Special Equipment?
Big salad bowl. Sharp knife or a mandolin if you like living dangerously. Also, tongs are nice, but honestly, clean hands work. I used to fancy a garlic press but now I just mince with a knife—less to wash. If you don’t have a salad spinner, just give your cabbage a good pat down with a kitchen towel (paper towel if you must, but the reusable kind makes me feel like a real grownup).
How to (Maybe) Store It
Covered bowl in the fridge, it’s fine for up to 2 days but, real talk, in my house it rarely makes it past lunchtime the next day. Sometimes I think it tastes even better the next day—the dressing soaks in and it feels almost like pickled goodness. If your peanuts get soft, just throw a fresh handful on top before serving. Or just finish the bowl, which is my usual method.
Actually Eating It—Serving Ideas
I like to scoop big piles onto a plate and add chili flakes for extra heat (in our house, someone always forks off the cilantro). Sometimes we eat it straight out of the serving bowl ’cause, well, dishes. Pairs wildy well with a cold lager or, weirdly, ginger ale. My mum would always put rice on the side for the hungry ones. Oh, and pita chips if you want extra crunch—no rules here.
Pro Tips I Wish I’d Learned Earlier
- Letting the dressing sit for a few minutes before pouring is worth it—it really does mellow out the raw garlic. Once I rushed and, eh, too sharp for me.
- Don’t try to slice cabbage with a dull knife. I did, once, nearly lost a finger and my dignity.
- Adding all the dressing at once is fine unless you’re planning leftovers—that’s when it gets soggy. So, go slow and add more as you go.
- Double the dressing so you can use it on rice bowls or pretty much anything else the next day. Trust me, you’ll find things to drizzle it on.
Questions I’m Always Getting About This Salad
- Q: Can I prep this ahead?
Oh definitely. Just keep the dressing separate until right before serving—otherwise it goes limp (not a dealbreaker, but I like my crunch). - Q: Can I skip the nuts?
Yep, for sure. Sunflower seeds, pumpkin seeds, or just nada. Won’t be quite as party-in-your-mouth, but it’ll still be tasty. - Q: Does it work with leftover roast chicken?
That’s actually how I make it most of the time. The rotisserie ones form the shop are legit. - Q: What if I hate cilantro?
No sweat, skip it or try some chopped mint or basil. Or just extra green onion if you’re in the no-herb camp. - Q: My salad’s watery—what gives?
Probably the cabbage wasn’t dried enough, or maybe it sat too long with the dressing. It’s all good, just drain a bit or eat it fast (like I do). - Q: Any way to make it spicier?
For sure! Add chopped chili, sriracha into the dressing, or chili oil drizzled on top. Last time I went heavy-handed and, oof, it woke me up!
So, there you go—my all-time favorite Sesame Chicken Cabbage Crunch Salad. Try it next time you find yourself with a spare cabbage and a sense of adventure (or just really hungry).
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 2 medium cooked chicken breasts, sliced
- 1 large carrot, julienned
- 1/2 cup sliced green onions
- 1/3 cup toasted sliced almonds
- 2 tablespoons roasted sesame seeds
- 1/4 cup Asian-style sesame dressing
Instructions
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1In a large salad bowl, combine the shredded green cabbage, purple cabbage, and julienned carrot.
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2Add the sliced cooked chicken breasts and sliced green onions to the bowl.
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3Pour the Asian-style sesame dressing over the salad ingredients.
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4Toss the salad gently to coat all ingredients evenly with the dressing.
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5Sprinkle the toasted sliced almonds and roasted sesame seeds over the top.
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6Serve immediately for maximum crunch and freshness.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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