Delicious Sesame Chicken Cabbage Crunch Salad Recipe

A burst of color and crunch dances across your plate with this Sesame Chicken Cabbage Crunch Salad. Imagine tender pieces of chicken mingling with crisp cabbage and vibrant veggies in a tangy sesame dressing that beckons you to take just one more bite. It’s a celebration of flavors and textures that might just make you rethink your lunch game entirely.

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Reflecting on my first encounter with this dish brings me back to a sun-drenched summer picnic where I was convinced I could eat this salad every day for the rest of my life. Friends gathered around as I serenaded them with tales of this crunchy delight. They laughed, but they quickly joined me in devouring every last morsel!

I remember my best friend’s face lighting up when she took her first bite; she looked like she had just bitten into happiness itself.

Essential Ingredients

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

• Boneless Skinless Chicken Breasts: Use 3-4 breasts for a hearty serving; they absorb flavors beautifully.
• Cabbage: Choose a fresh green cabbage for its crisp texture; it adds the perfect crunch.
• Carrots: Shredded carrots bring sweetness and vibrant color to the mix; opt for organic if possible.
• Red Bell Pepper: This sweet pepper adds both flavor and color; slice it thinly for best results.
• Green Onions: These aromatic beauties enhance flavor; chop them finely for the best distribution.
• Sesame Oil: Use toasted sesame oil for an intense nutty flavor; it’ll elevate your dressing immensely.
• Soy Sauce: Opt for low-sodium soy sauce to control saltiness while keeping that umami kick alive.
• Rice Vinegar: A splash adds acidity and brightness; make sure it’s unseasoned rice vinegar.
• Honey or Maple Syrup: Sweeten your dressing naturally with honey or maple syrup—both work wonders!
• Sesame Seeds: Toasted sesame seeds give extra crunch and visual appeal; don’t skip this step!

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. Season the chicken breasts liberally with salt and pepper before cooking until golden brown, about 6-7 minutes per side.

Shred the Vegetables: While your chicken cools down, grab your trusty box grater or food processor. Shred the cabbage and carrots until they’re finely chopped yet still crunchy.

Prepare the Dressing: In a mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup until smooth and fragrant. You’ll want to taste-test it—feel free to adjust sweetness or acidity as needed!

Combine Ingredients in a Bowl: Slice the cooked chicken into thin strips. In a large bowl, mix shredded cabbage, carrots, red bell pepper slices, green onions, and chicken until everything is coated evenly in that luscious dressing.

Add Final Touches: Sprinkle toasted sesame seeds over your salad right before serving to keep them crunchy. Toss gently one last time—make sure every colorful piece gets the spotlight!

Enjoy every mouthful knowing you’ve created something fresh, vibrant, and utterly delightful!

Perfecting the Cooking Process

Start by marinating the chicken to infuse flavor, then grill or sauté until golden brown. While cooking, prepare the salad base and dressing for a seamless assembly.

Add Your Touch

Feel free to swap out proteins, like tofu or shrimp, or add extra veggies such as bell peppers or snap peas. Personalizing this salad enhances its appeal and nutritional value.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best results, reheat the chicken separately to maintain crispiness before serving with fresh salad.

I remember the first time I served this Sesame Chicken Cabbage Crunch Salad at a family gathering. The compliments poured in, and my cousin even asked for the recipe—now that’s success!

FAQ

Can I use different proteins in this salad?

Absolutely! Tofu, shrimp, or even grilled beef work wonderfully as alternatives.

What makes this salad crunchy?

The combination of fresh cabbage, carrots, and crispy chicken gives it that delightful crunch.

How long will leftovers last?

Leftovers can be stored in an airtight container for up to three days in the fridge.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sesame Chicken Cabbage Crunch Salad

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

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Description

Sesame Chicken Cabbage Crunch Salad is a vibrant, delicious mix of tender chicken, crisp cabbage, and colorful veggies, all tossed in a tangy sesame dressing. Perfect for any occasion!

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Ingredients

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• 3–4 boneless skinless chicken breasts
• 1 head green cabbage
• 2 medium carrots
• 1 red bell pepper
• 3 green onions
• 3 tablespoons sesame oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 2 tablespoons toasted sesame seeds

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Instructions

1. Cook the Chicken: Season chicken breasts with salt and pepper. Heat a skillet over medium heat and cook until golden brown, about 6-7 minutes on each side. Let cool and slice into strips.
2. Shred the Vegetables: Use a box grater or food processor to finely shred the cabbage and carrots while keeping them crunchy.
3. Prepare the Dressing: Whisk together sesame oil, soy sauce, rice vinegar, and honey/maple syrup in a mixing bowl until smooth. Adjust to taste.
4. Combine Ingredients: In a large bowl, mix the shredded cabbage, carrots, sliced red bell pepper, green onions, and chicken. Pour in the dressing and toss until evenly coated.
5. Add Final Touches: Just before serving, sprinkle toasted sesame seeds over the salad for crunch.

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

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg