Sesame Chicken Cabbage Salad (Fresh and Crunchy)

This Sesame chicken cabbage salad is a fresh, crunchy meal packed with tender chicken, crisp vegetables, and a savory sesame dressing. Best of all, it comes together quickly for an easy lunch or light dinner.

Why This Sesame Chicken Cabbage Salad Works

To begin with, the salad combines contrasting textures in every bite. Crisp cabbage and carrots balance the tender chicken, while the sesame dressing adds savory, tangy flavor. Plus, it is easy to prepare ahead, so it works well for busy weeknights and meal prep.

If you enjoy fresh Asian-inspired meals, try my Easy Salmon Sushi Bowl next—it’s colorful, satisfying and packed with flavor.

Ingredients

• 4 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups cooked chicken, shredded or sliced
• 1 large carrot, julienned or shredded
• 1/2 cup shelled edamame
• 1/3 cup sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons toasted sesame seeds
• 1/4 cup sliced almonds or cashews

For the Sesame Dressing

• 1/4 cup rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, finely minced
• 2 tablespoons neutral oil

How to Make Sesame Chicken Cabbage Salad

1. To begin with, add the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil to a small jar. Shake well until the dressing is combined.
2. Next, place the green cabbage, red cabbage, carrot, edamame, green onions, and cilantro in a large bowl.
3. Then, add the cooked chicken and toss gently to distribute it throughout the vegetables.
4. Afterward, pour the sesame dressing over the salad. Toss again until everything is lightly coated.
5. Finally, sprinkle the sesame seeds and sliced almonds over the top. Serve immediately, or chill briefly for even more flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes if using cooked chicken
• Total Time: 20 minutes
• Servings: 4

Pro Tips

• Use rotisserie chicken for a quick shortcut and extra flavor.
• Slice the cabbage thinly so the dressing coats every strand.
• Toast the sesame seeds and nuts briefly for a deeper, richer flavor.
• For a spicier salad, add red pepper flakes or a little sriracha to the dressing.
• Keep the nuts separate until serving if you are preparing the salad ahead.

Storage Instructions

Store leftover sesame chicken cabbage salad in an airtight container in the refrigerator for up to 3 days. However, the cabbage will soften as it sits. For the best texture, store the dressing separately and toss it with the salad just before serving.

Sesame Chicken Cabbage Salad FAQ

Can I use leftover chicken?
Yes. Chilled roasted, grilled, or rotisserie chicken works well in this salad.

Can I make this salad ahead of time?
Absolutely. Prepare the vegetables and dressing up to 1 day ahead. For the crunchiest result, combine them shortly before serving.

What can I use instead of edamame?
Green peas, shredded snap peas, or thinly sliced bell pepper are tasty alternatives.

Can I make the sesame chicken cabbage salad gluten-free?
Yes. Use certified gluten-free tamari or soy sauce, and check every packaged ingredient label.

For another protein-packed lunch, don’t miss my High-Protein Cottage Cheese Ranch Chicken Salad.

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