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Sesame Chicken Cabbage Crunch Salad Recipe
Marigold Voss

Sesame Chicken Cabbage Crunch Salad Recipe

A fresh and crunchy cabbage salad tossed with tender sesame chicken, crisp veggies, and a flavorful sesame dressing. This light yet filling salad is perfect for lunch or a healthy dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Salad
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Chicken breast boneless, sliced
  • 1 tbsp Sesame oil toasted
  • 1 tbsp Soy sauce low sodium
  • 1 tbsp Honey or maple syrup
  • 1 tsp Rice vinegar or apple cider vinegar
  • 3 cups Green cabbage shredded
  • 1 cup Red cabbage shredded
  • 1 cup Carrots julienned
  • 2 tbsp Sesame seeds toasted
  • 2 tbsp Green onions sliced
  • 1 tbsp Vegetable oil for cooking
  • ¼ tsp Black pepper to taste
  • ¼ tsp Salt optional

Equipment

  • 1 Skillet or frying pan
  • 1 Large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Knife
  • 1 Tongs

Method
 

  1. In a bowl, mix sesame oil, soy sauce, honey, rice vinegar, salt, and black pepper.
  2. Add sliced chicken to the marinade and rest for 10 minutes.
  3. Heat vegetable oil in a skillet over medium heat.
  4. Cook marinated chicken until golden and fully cooked through.
  5. Let the chicken cool slightly, then slice into strips.
  6. In a large bowl, combine green cabbage, red cabbage, and carrots.
  7. Add cooked chicken to the cabbage mixture.
  8. Drizzle remaining dressing over the salad and toss well.
  9. Sprinkle sesame seeds and green onions on top.
  10. Serve immediately for best crunch.

Video

Notes

  • For extra crunch, add toasted almonds or peanuts.
  • Swap chicken with tofu for a vegetarian version.
  • This salad is best served fresh to keep the cabbage crunchy.
  • Store dressing separately if meal prepping.