Fresh Sesame Chicken Cabbage Crunch Salad (Print version)
Crisp cabbage and juicy sesame chicken tossed with a tangy ginger-soy dressing and crunchy almonds. A 30-minute meal-prep-friendly salad.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breast, sliced into thin cutlets
02 -
2 tablespoons soy sauce
03 -
1 tablespoon toasted sesame oil
04 -
1 tablespoon rice vinegar
05 -
1 teaspoon honey
06 -
1 teaspoon fresh ginger, grated
07 -
2 cloves garlic, minced
08 -
1/4 teaspoon black pepper
For the salad
09 -
4 cups (280 g) green cabbage, shredded thin
10 -
2 cups (140 g) purple cabbage, shredded thin
11 -
1 cup (130 g) carrots, shredded or julienned
12 -
1/2 cup (50 g) sliced almonds
13 -
3 green onions, thinly sliced
14 -
1/4 cup (15 g) fresh cilantro, chopped
15 -
2 tablespoons toasted sesame seeds
16 -
1 oz (30 g) crispy wonton strips or dry ramen noodles (optional)
For the dressing
17 -
3 tablespoons rice vinegar
18 -
2 tablespoons soy sauce
19 -
2 tablespoons toasted sesame oil
20 -
1 tablespoon honey
21 -
1 teaspoon fresh ginger, grated
22 -
1 clove garlic, minced
23 -
1/2 teaspoon chili garlic sauce or sriracha (optional)
# Instructions:
01 -
Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and black pepper in a bowl. Add the sliced chicken and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
02 -
Heat a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden and cooked through to 165°F. Transfer to a cutting board and rest for 5 minutes, then slice against the grain.
03 -
Combine the green cabbage, purple cabbage, and carrots in a large salad bowl. Sprinkle with a pinch of salt and toss. Let sit for 5 minutes, then drain any liquid that pools at the bottom.
04 -
Place the sliced almonds in a dry skillet over medium heat. Shake the pan often for 2 to 3 minutes until the almonds are golden and fragrant. Remove from heat immediately.
05 -
Combine rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and chili garlic sauce in a small jar. Seal and shake vigorously until the honey dissolves completely.
06 -
Drizzle the dressing over the cabbage mixture and toss until evenly coated. Arrange the sliced chicken on top, then scatter the toasted almonds, green onions, cilantro, sesame seeds, and crispy wonton strips over everything. Serve right away.
# Good to know:
01 -
Dress the salad no more than 10 minutes before serving for the best crunch.
02 -
Chicken safety: cook to an internal temperature of 165°F.