Description
Sesame Chicken Cabbage Crunch Salad is a vibrant and refreshing dish that marries tender sesame chicken with crisp cabbage and colorful vegetables. Tossed in a savory-sweet dressing, this salad delivers a delightful crunch in every bite, making it perfect for summer gatherings or as a satisfying lunch. Easy to prepare and customizable, it’s sure to impress at any table.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- ½ head green cabbage, finely shredded
- 2 medium carrots, julienned
- 4 green onions, chopped
- 3 tbsp sesame oil (divided)
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 garlic cloves, minced
Instructions
- Cook the Chicken: In a skillet over medium heat, add 1 tablespoon of sesame oil. Sear the chicken breasts for about 6 minutes on each side until golden brown and cooked through (internal temperature should reach at least 165°F). Let rest before slicing into strips.
- Prepare the Vegetables: Shred the cabbage and julienne the carrots while the chicken cools. Toss them into a large mixing bowl along with chopped green onions.
- Whisk Together the Sauce: In a small bowl, combine soy sauce, rice vinegar, honey (or maple syrup), minced garlic, and remaining sesame oil. Whisk until well blended.
- Combine All Ingredients: Add sliced chicken to the bowl with vegetables. Pour the sauce over and toss gently to coat everything evenly.
- Adjust Seasoning: Taste and adjust flavors as needed with additional soy sauce or honey.
- Serve: Transfer salad to plates or bowls and garnish with extra green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg