1. Can I meal prep Sesame Chicken Cabbage Crunch Salad?

Yes, it’s an excellent meal prep option. Chop all the veggies and store them in an airtight container. Keep the grilled chicken and dressing separate until ready to serve to maintain crunch and freshness. This salad holds up well for 2–3 days in the refrigerator.

2. What if I don’t have sesame oil for the dressing?

While sesame oil adds a distinctive nutty flavor, you can substitute it with olive oil or avocado oil in a pinch. You can also add a small spoonful of tahini or peanut butter for a similar richness and depth.

3. Is this salad gluten-free?

Yes, it can be gluten-free! Just make sure to use gluten-free soy sauce or tamari in the sesame ginger dressing and confirm that your crispy wonton strips or any added noodles are gluten-free, if using.

4. Can I serve this salad warm instead of cold?

Absolutely. While it’s typically served chilled or at room temperature, the salad can be enjoyed warm by tossing freshly grilled chicken over the cabbage and veggies. The warmth slightly wilts the cabbage, creating a softer texture that’s still full of flavor and crunch.

Sesame Chicken Cabbage Crunch Salad – Best Crunchy Recipe

Name: Sesame Chicken Cabbage Crunch Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian-Inspired
Ingredients: 4 cups shredded green cabbage: adds hearty crunch and bulk; 2 cups shredded red cabbage: provides color and peppery bite; 1/2 cup diced green onion: adds mild sharpness; 3/4 cup chopped fresh cilantro: brings herbal freshness; 1 cup shredded carrots: adds sweetness and crunch; 1 red bell pepper, thinly sliced: provides juicy sweetness; 1 jalapeño, seeded and diced: adds a subtle spicy kick; 2 grilled sesame chicken breasts (approx. 8 oz each): protein source, rich flavor; 1 batch sesame ginger dressing (approx. 1/2 cup): tangy-sweet Asian-inspired flavor; 1/3 cup toasted sliced almonds: adds nutty crunch; 1/3 cup roasted cashew halves: buttery crunch; 1 tbsp sesame seeds: nutty topping and visual appeal; Extra cilantro and green onion: optional garnish; Optional: 1/2 cup crispy wonton strips: for added crunch

Description

This Sesame Chicken Cabbage Crunch Salad is a vibrant, protein-packed dish featuring juicy grilled sesame chicken, a rainbow of fresh vegetables, and a tangy sesame ginger dressing. It’s full of texture and flavor, making it a perfect option for a healthy lunch or dinner.

Ingredients

Scale

4 cups shredded green cabbage: adds hearty crunch and bulk
2 cups shredded red cabbage: provides color and peppery bite
1/2 cup diced green onion: adds mild sharpness
3/4 cup chopped fresh cilantro: brings herbal freshness
1 cup shredded carrots: adds sweetness and crunch
1 red bell pepper, thinly sliced: provides juicy sweetness
1 jalapeño, seeded and diced: adds a subtle spicy kick
2 grilled sesame chicken breasts (approx. 8 oz each): protein source, rich flavor
1 batch sesame ginger dressing (approx. 1/2 cup): tangy-sweet Asian-inspired flavor
1/3 cup toasted sliced almonds: adds nutty crunch
1/3 cup roasted cashew halves: buttery crunch
1 tbsp sesame seeds: nutty topping and visual appeal
Extra cilantro and green onion: optional garnish
Optional: 1/2 cup crispy wonton strips: for added crunch

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Instructions

Marinate and grill the chicken using a sesame soy marinade. Cook until fully done and slightly charred. Let it rest, then slice thinly.
Prepare all the vegetables by shredding and chopping as listed.
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, jalapeño, green onion, and cilantro.
Pour the sesame ginger dressing over the vegetable mixture and toss to coat evenly.
Top the salad with grilled chicken slices.
Sprinkle toasted almonds, cashews, sesame seeds, and optional wonton strips on top.
Garnish with additional cilantro, green onion, and jalapeño slices if desired.
Serve immediately for maximum crunch and flavor.

Notes

Chill the vegetables for extra crunch before assembling the salad.
Make the dressing up to 2 days ahead and store in the fridge.
Use tamari instead of soy sauce for a gluten-free version.
Swap the chicken with tofu or edamame for a vegetarian/vegan option.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Main Course, Salad
Method: Grilled, Tossed
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (based on 4 servings)
Calories: 594
Sugar: 19.2g
Sodium: Unknown
Fat: 36.6g
Saturated Fat: 5.2g
Unsaturated Fat: Unknown
Trans Fat: 0g
Carbohydrates: 34.9g
Fiber: 7.1g
Protein: 35.9g
Cholesterol: Unknown