Okay, friends, gather ’round! Let me tell you about a dish that’s become a total lifesaver in my house – my sesame chicken cabbage crunch salad. Seriously, this isn’t just a salad; it’s a symphony of textures and flavors that somehow manages to be both incredibly satisfying and ridiculously easy to make. I remember the first time I whipped this up; it was one of those “what am I going to do with leftover chicken” moments.
My family was tired of the same old chicken recipes, so I decided to get creative. My kids, bless their picky little hearts, are usually wary of anything green, but even they devoured this. The sweet and savory sesame dressing, the juicy chicken, and that irresistible cabbage crunch? It’s a winning combination, I promise you.
I know how it is – you’re juggling work, family, and trying to keep everyone fed without resorting to takeout every night. This sesame chicken cabbage crunch salad is my answer to that daily dilemma. It’s quick enough for a weeknight, impressive enough for company, and healthy enough that I don’t feel guilty about going back for seconds (or thirds!).
Honestly, this recipe is so good you could serve it for lunch or dinner. Sometimes, getting a healthy meal on the table feels impossible, but this is my go-to when I want something light yet filling. So, if you’re looking for a healthy and flavorful meal that will please even the pickiest eaters, then let’s get started. Trust me, you’ll love this sesame chicken cabbage crunch salad.
Ready to ditch the dinner stress and embrace a bowl of deliciousness? Let’s do it!
Ingredients
Here’s what you’ll need to make this fantastic sesame chicken cabbage crunch salad. Don’t worry, most of it is probably already in your pantry or fridge.
- 1 pound cooked chicken, shredded or diced. (I often use leftover rotisserie chicken to make this even easier.)
- 1 small head of green cabbage, thinly sliced (about 4 cups). I usually buy pre-shredded cabbage to save on time.
- 1 cup shredded carrots. (Again, pre-shredded is your friend!)
- 1/2 cup chopped scallions. (The green parts only.)
- 1/4 cup chopped cilantro (optional, but I love the fresh flavor it adds.)
- 1/2 cup sliced almonds. (Adds a great crunch, but you can substitute with chopped peanuts or cashews.)
- 1/4 cup sesame seeds, toasted. (Toasting is key for bringing out the flavor. Just a few minutes in a dry pan over medium heat until golden.)
- 1 package (3 ounces) ramen noodles, crushed (discard the seasoning packet – we won’t need it!).
For the Sesame Ginger Dressing:
- 1/4 cup sesame oil. (This is where that delicious sesame flavor really shines.)
- 1/4 cup rice vinegar.
- 2 tablespoons soy sauce (or tamari for gluten-free).
- 2 tablespoons honey (or maple syrup for a vegan option).
- 1 tablespoon grated fresh ginger.
- 1 clove garlic, minced.
- 1 teaspoon sesame seeds.
- 1/2 teaspoon red pepper flakes (optional, for a little kick).
My family loves this sesame chicken cabbage crunch salad, and I often adjust the ingredients based on what I have on hand. For example, if I don’t have almonds, I’ll use sunflower seeds. Sometimes I’ll add a diced bell pepper for extra color and crunch. The beauty of this recipe is that it’s so flexible. You can adapt it to your liking and what you have available. When it comes to the dressing, I usually make a double batch and keep it in the fridge for other salads throughout the week. It’s a fantastic all-purpose sesame ginger dressing.
Step-by-Step Instructions
Alright, let’s get down to business and make this incredible sesame chicken cabbage crunch salad. Don’t be intimidated; it’s truly easier than you think!
- Prepare the Dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce (or tamari), honey (or maple syrup), grated ginger, minced garlic, sesame seeds, and red pepper flakes (if using). Taste and adjust the seasonings to your liking. I sometimes add a little more honey if I want it sweeter or a dash more soy sauce if I want it saltier.
- Combine the Salad Ingredients: In a large bowl, combine the shredded chicken, sliced cabbage, shredded carrots, chopped scallions, and cilantro (if using). This is where you can really see the vibrant colors coming together.
- Add the Crunch: Sprinkle the sliced almonds, toasted sesame seeds, and crushed ramen noodles over the salad mixture. My kids love helping with this part, especially crushing the ramen noodles!
- Dress the Salad: Pour the sesame ginger dressing over the salad and toss gently until everything is well coated. Be careful not to overdress the salad, as the cabbage can become soggy if it sits for too long.
- Serve Immediately: For the best crunch, serve the salad immediately. If you’re making it ahead of time, keep the dressing separate and add it just before serving.
Tips and Tricks:
- Don’t overdress: As I mentioned, the cabbage can get soggy if the dressing sits on it for too long. If you’re making this ahead of time, toss it right before serving.
- Toast those seeds! Toasting the sesame seeds really brings out their nutty flavor. It makes a huge difference.
- Get creative with the veggies: Feel free to add other vegetables like edamame, snow peas, or even some chopped broccoli.
- Use pre-cooked chicken: This salad is a fantastic way to use up leftover rotisserie chicken. It saves so much time.
- Make it a meal: If you want to make this into a heartier meal, try adding some cooked quinoa or rice.
The first time I made this, I accidentally added too much dressing and the salad was a bit too soggy. Lesson learned! Now I always start with less dressing and add more as needed. My family absolutely loves this sesame chicken cabbage crunch salad, and it’s become a regular on our dinner rotation. I often make a double batch so we have leftovers for lunch the next day.
Serving Ideas
So, you’ve made this amazing sesame chicken cabbage crunch salad – now what? Here are some of my favorite ways to serve it at home:
- As a Main Course: This salad is hearty enough to be a satisfying main course, especially for lunch or a light dinner.
- As a Side Dish: Serve it alongside grilled chicken, fish, or tofu for a complete and balanced meal. It pairs really well with anything that has an Asian-inspired flavor profile.
- In Lettuce Wraps: Spoon the sesame chicken cabbage crunch salad into crisp lettuce leaves for a fun and healthy appetizer or snack.
- In a Bowl: My family loves this sesame chicken cabbage crunch salad served in a bowl with some steamed rice.
- For Potlucks and Picnics: This salad is a crowd-pleaser and travels well, making it perfect for potlucks, picnics, and barbecues. Just remember to keep the dressing separate until you’re ready to serve.
I often make this sesame chicken cabbage crunch salad for our weekly family lunches. It’s a great way to get everyone to eat their vegetables, and it’s so much more exciting than a regular salad. Plus, it’s easy to pack for lunchboxes.
Leftovers of this sesame chicken cabbage crunch salad are also delicious. Sometimes I’ll add the leftovers to a wrap with some avocado for a quick and easy lunch. Other times, I’ll add some rice noodles and turn it into a sesame chicken salad bowl.
When I make this for a crowd, I always get rave reviews. People are always surprised by how flavorful and satisfying it is. And the best part is that it’s so easy to make! Everyone loves the flavor that the sesame dressing brings to the sesame chicken cabbage crunch salad.
FAQs
Got questions about this sesame chicken cabbage crunch salad? I’ve got answers! Here are some of the most common questions I get asked about this recipe:
Q: Can I make this ahead of time?
A: Yes, you can! But here’s the trick: keep the dressing separate and toss it with the salad just before serving. This will prevent the cabbage from getting soggy. You can prep all the ingredients (shred the cabbage, chop the vegetables, cook the chicken) ahead of time and store them in separate containers in the fridge.
Q: Can I use a different type of chicken?
A: Absolutely! Rotisserie chicken is my go-to because it’s so convenient, but you can also use grilled chicken, baked chicken, or even canned chicken. Just make sure the chicken is cooked through and shredded or diced into bite-sized pieces. The important thing is to get that sesame flavor throughout.
Q: Can I make this vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. For vegetarian, simply omit the chicken and add some edamame or tofu for protein. For vegan, use maple syrup instead of honey in the dressing. You can also add some roasted chickpeas for extra protein and crunch.
Q: What if I don’t have rice vinegar?
A: If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar. However, keep in mind that the flavor will be slightly different.
Q: Can I add other vegetables?
A: Absolutely! This sesame chicken cabbage crunch salad is very versatile. Feel free to add other vegetables like bell peppers, snow peas, cucumbers, or even some chopped broccoli.
Q: What if I don’t have sesame oil?
A: Sesame oil is really what gives this salad its distinctive flavor, but if you don’t have any on hand, you can substitute with another neutral oil like canola oil or vegetable oil. Just add a little extra sesame seeds to compensate for the lack of sesame flavor.
Q: My salad is too dry. What can I do?
A: If your salad is too dry, simply add a little more of the sesame ginger dressing. Start with a tablespoon at a time and toss until it’s dressed to your liking.
Q: How long will the leftovers last?
A: Leftovers of this sesame chicken cabbage crunch salad will last for up to 3 days in the fridge. Just keep in mind that the cabbage will continue to soften over time, so it’s best to eat it as soon as possible.
I hope these FAQs help! This sesame chicken cabbage crunch salad is a recipe that can be modified to meet almost anyone’s dietary needs or taste preferences.
Conclusion
This sesame chicken cabbage crunch salad is more than just a recipe to me; it’s a symbol of those busy weeknights when I needed a quick, healthy, and delicious meal that everyone would actually eat. It represents the power of simple ingredients coming together to create something truly special. It also reminds me of all the fun times I have spent in the kitchen, developing new recipes and sharing them with friends and family.
Before you go, here are a few quick tips to ensure your sesame chicken cabbage crunch salad turns out perfectly every time:
- Toast your sesame seeds for an extra nutty flavor.
- Don’t overdress the salad to prevent sogginess.
- Get creative with your toppings and add-ins!
Over the years, I’ve tweaked this recipe countless times based on my family’s preferences. Sometimes I’ll add a little bit of sriracha to the dressing for a spicy kick. Other times, I’ll use different types of nuts or seeds depending on what I have on hand.
This sesame chicken cabbage crunch salad has become a staple in our home, and I hope it becomes one in yours too. It’s a versatile, flavorful, and satisfying dish that’s perfect for any occasion. Give the sesame chicken cabbage crunch salad a try this week, and let me know what you think!
Now, go whip up a batch of this amazing sesame chicken cabbage crunch salad, and don’t forget to share your creations with me in the comments below! I can’t wait to hear how it turns out! And if you enjoyed this recipe, be sure to check out my recipe for Crunchy Chicken Romesco Sandwich, it’s another family favorite!. Happy cooking!
Sesame Chicken Cabbage Crunch Salad
This Sesame Chicken Cabbage Crunch Salad is a vibrant and flavorful meal, packed with crispy cabbage, tender chicken, and a delicious sesame dressing. It’s a healthy and satisfying salad perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp honey
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 cup vegetable oil
- 1/2 head green cabbage, shredded
- 1/2 head purple cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup sesame seeds
- 1/4 cup slivered almonds
- Sesame Dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- In a bowl, combine chicken, soy sauce, sesame oil, cornstarch, honey, ginger, and garlic powder. Marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- In a large bowl, combine shredded green cabbage, purple cabbage, carrots, and green onions.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, brown sugar, ginger, and garlic for the dressing.
- Pour dressing over the cabbage mixture and toss to coat.
- Top with cooked chicken, sesame seeds, and slivered almonds. Serve immediately.
Notes
For an extra crunch, toast the sesame seeds and almonds before adding them to the salad. You can also add wonton strips for even more texture.