Crunchy Sesame Chicken Cabbage Salad Recipe

Crispy, crunchy, and oh-so-delicious! The Sesame Chicken Cabbage Crunch Salad is the kind of dish that makes your taste buds do a happy dance. Picture this: tender chicken coated in a sweet and savory sesame dressing mingling with crunchy cabbage and colorful veggies. It’s like a party in your mouth where everyone gets an invite.

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I remember the first time I made this salad; my friends were skeptical at first. “Cabbage? Really?” they said. But one bite in and it was like I had just introduced them to the best thing since sliced bread! Whether you’re tossing it together for a casual lunch or serving it as a refreshing side at a barbecue, this salad brings joy to any table.

The reactions from my family were priceless when they first tasted this vibrant salad; they devoured it completely!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 breasts; feel free to adjust based on your appetite.
• Cabbage: Choose fresh green or purple cabbage for a beautiful color contrast and satisfying crunch.
• Carrots: Shredded carrots add sweetness and color; they also contribute to the overall texture of the salad.
• Green Onions: Fresh green onions provide a mild onion flavor that enhances the overall taste profile.
• Sesame Oil: Use toasted sesame oil for its rich flavor; it’s key to capturing that authentic Asian taste.
• Soy Sauce: Low-sodium soy sauce works best; it allows you to control the saltiness without sacrificing flavor.
• Rice Vinegar: Adds brightness and acidity, balancing out the richness of the sesame oil.
• Sesame Seeds: Lightly toasted seeds add nuttiness and texture; sprinkle generously on top before serving.
• Cilantro (optional): Fresh cilantro adds an herbaceous note that enhances the flavor combination beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Chicken: Start by heating a skillet over medium heat with a drizzle of oil. Season your chicken with salt and pepper before placing it in the pan. Cook until golden brown and cooked through—about 6-7 minutes per side.

Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and some honey for sweetness. Taste and adjust according to your preference—it should be a balance of sweet and savory!

Chop Your Veggies: While your chicken cools slightly, chop up your cabbage into bite-sized pieces. Grate or shred those carrots too; they should be thin enough to blend seamlessly into your salad.

Toss Everything Together: In a large mixing bowl, combine chopped cabbage, shredded carrots, chopped green onions, and diced chicken once it’s cooled down. Drizzle with dressing and mix until everything is evenly coated.

Add Finishing Touches: Sprinkle toasted sesame seeds over the top along with fresh cilantro if using. Give everything one last gentle toss before serving—it’s all about those vibrant colors peeking through!

Enjoy every crunchy bite of this delightful Sesame Chicken Cabbage Crunch Salad!

Perfecting the Cooking Process

Start by marinating your chicken in sesame oil and soy sauce while you prep the veggies. This ensures your chicken is flavorful and juicy when cooked.

Add Your Touch

Feel free to swap cabbage for kale or add sliced almonds for an extra crunch. You can also adjust the dressing based on your taste preferences.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To maintain crunchiness, reheat the chicken separately before mixing it back into the salad.

Sharing this recipe at a family gathering brought laughter and compliments all around, especially when my aunt proclaimed she’d never liked cabbage until now!

FAQ

What can I use instead of sesame oil?

Try using olive oil or peanut oil as alternatives in this recipe.

Can I make this salad ahead of time?

Yes, prepare the ingredients in advance but add dressing just before serving.

Is this salad gluten-free?

Substituting gluten-free soy sauce makes this versatile salad gluten-free!

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Sesame Chicken Cabbage Crunch Salad

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• Author: recipesnew
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Experience a delicious mix of flavors with this Sesame Chicken Cabbage Crunch Salad, featuring tender chicken, crunchy cabbage, and a tangy sesame dressing that elevates any meal.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 4 cups green or purple cabbage, chopped
• 1 cup shredded carrots
• 4 green onions, chopped
• 3 tablespoons toasted sesame oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame seeds
• Fresh cilantro (optional)

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Instructions

1. Cook the Chicken: Heat a skillet over medium heat with a drizzle of oil. Season chicken with salt and pepper and cook for 6-7 minutes per side until golden brown and cooked through. Let cool, then dice.
2. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined.
3. Chop the Veggies: Slice cabbage into bite-sized pieces and shred carrots; set aside.
4. Combine: In a large bowl, mix diced chicken, chopped cabbage, shredded carrots, and green onions. Drizzle with dressing and toss to coat evenly.
5. Finish: Sprinkle toasted sesame seeds and optional cilantro on top before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 salad (about 300g)
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg

Keywords: - For added crunch, substitute cabbage with kale or toss in sliced almonds. - Marinate the chicken in sesame oil and soy sauce for enhanced flavor. - Store leftovers in an airtight container; reheat chicken separately to maintain crunch.