Crispy Cabbage Chicken Salad combines juicy seasoned chicken with crunchy cabbage, carrots, cucumber, green onions, and a tangy sesame ginger dressing. The fresh vegetables stay crisp while the savory chicken and slightly sweet dressing make the salad substantial enough for lunch or dinner.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing featured image

The chicken cooks quickly on the stovetop, and the vegetables can be chopped while it rests. Keeping the dressing separate until shortly before serving preserves the cabbage’s crunch and makes this salad especially useful for make-ahead meals.

Recipe at a Glance

Prep Time: 25 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 47 minutes
Yield: About 12 cups salad
Servings: 6
Category: Salads
Cuisine: Asian-Inspired
Cooking Method: Stovetop
Difficulty: Easy

Why You'll Love This Recipe

Thinly sliced cabbage provides lasting crunch and holds up better to dressing than delicate lettuce.
Cooking thin chicken cutlets over medium-high heat creates browned edges while keeping the centers juicy.
Rice vinegar and lime juice brighten the dressing, while sesame oil and soy sauce add savory depth.
Carrots and cucumber contribute different kinds of crisp texture without requiring cooking.
Tossing the salad shortly before serving prevents the cabbage from becoming unnecessarily soft.

Equipment Needed

12-inch heavy-bottomed skillet
Large mixing bowl
Small mixing bowl or jar with lid
Whisk
Tongs
Chef’s knife and cutting board
Instant-read meat thermometer

Ingredients You'll Need

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing ingredients

For the Chicken

■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets
■ 1 tablespoon (15 ml) neutral oil, such as avocado or canola oil
■ 1 teaspoon fine salt
■ 1/2 teaspoon ground black pepper
■ 1/2 teaspoon garlic powder

For the Sesame Ginger Dressing

■ 1/4 cup (60 ml) rice vinegar
■ 3 tablespoons (45 ml) reduced-sodium soy sauce
■ 2 tablespoons (30 ml) fresh lime juice
■ 2 tablespoons (42 g) honey
■ 1 1/2 tablespoons (22 ml) toasted sesame oil
■ 1 tablespoon (15 ml) neutral oil
■ 1 tablespoon (8 g) freshly grated ginger
■ 1 garlic clove, finely grated

For the Salad

■ 6 cups (420 g) thinly shredded green cabbage
■ 2 cups (140 g) thinly shredded red cabbage
■ 1 1/2 cups (150 g) shredded carrots
■ 1 medium English cucumber, about 10 ounces (285 g), thinly sliced
■ 4 green onions, thinly sliced
■ 1/2 cup (60 g) chopped roasted unsalted peanuts
■ 1/3 cup (15 g) chopped fresh cilantro

How to Make Crispy Cabbage Chicken Salad with Sesame Ginger Dressing

Prepare the Chicken

Pat the chicken cutlets dry with paper towels. Season both sides evenly with the salt, black pepper, and garlic powder. This step ensures that the chicken is flavorful and helps achieve a nice sear when cooked.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing step 1

Make the Dressing

Whisk together the rice vinegar, soy sauce, lime juice, honey, toasted sesame oil, neutral oil, ginger, and garlic in a small bowl. The dressing should look glossy and slightly emulsified, which indicates that the ingredients are well combined and ready to enhance the salad.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing step 2

Heat the Skillet

Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat until shimmering. This is the ideal temperature for searing the chicken, allowing it to brown nicely while cooking through.

Cook the Chicken

Add the chicken cutlets in a single layer, working in two batches if needed. Cook for 3 to 4 minutes on the first side until golden brown. This browning adds flavor and texture to the chicken.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing step 4

Finish the Chicken

Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate. Using an instant-read thermometer ensures that the chicken is cooked safely and remains juicy.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing step 5

Rest the Chicken

Let the cooked chicken rest for 10 minutes. This helps retain its juices and prevents very hot chicken from wilting the cabbage, ensuring a better texture in the salad.

Prepare the Cabbage Base

Add the green cabbage, red cabbage, carrots, cucumber, green onions, peanuts, and cilantro to a large mixing bowl. This combination of ingredients provides a variety of textures and flavors that complement the chicken and dressing.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing step 7

Slice the Chicken

Cut the rested chicken across the grain into thin strips or bite-size pieces. Slicing against the grain helps keep the chicken tender and easy to chew in the salad.

Add the Chicken

Arrange the sliced chicken over the cabbage mixture. This layering allows the chicken to be evenly distributed throughout the salad, ensuring every bite has a bit of everything.

Dress the Salad

Whisk the dressing again, then pour about three-quarters of it over the salad. Toss thoroughly until the vegetables are lightly coated rather than saturated. This method prevents the cabbage from becoming soggy while still adding flavor.

Adjust the Seasoning

Taste the salad and add more dressing as needed. If it tastes too sharp, a small drizzle of honey can soften the acidity; if it tastes flat, add a squeeze of lime. Adjusting the seasoning ensures the salad is balanced and enjoyable.

Finish and Serve

Sprinkle with toasted sesame seeds and serve with lime wedges, if using. Serve promptly while the cabbage and peanuts are crisp to maintain the salad’s texture and freshness.

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing step Final

Helpful Notes

Slice the cabbage thinly and evenly so it is crisp without being difficult to eat.
Let the chicken rest before adding it to the salad so excess heat does not soften the vegetables.

Tips for Success

Dry the cucumber after slicing if it is especially watery to prevent dilution of the dressing.
Add the peanuts near serving time if preparing the salad ahead so they remain crunchy.
Start with only three-quarters of the dressing; you can always add more, but an overdressed cabbage salad becomes softer during storage.
Cook chicken to 165°F (74°C), checking the thickest portion with an instant-read thermometer.

Storage, Freezing, and Make-Ahead Instructions

For the best texture, store the cooked chicken, dressing, chopped vegetables, and peanuts separately in airtight containers in the refrigerator.

The cooked chicken can be refrigerated for up to 4 days. The undressed cabbage mixture can be prepared up to 2 days ahead, although the cucumber is best added within 1 day of serving.

The dressing can be refrigerated in a sealed jar for up to 5 days. Shake or whisk before using because the ingredients may separate.

Once dressed, the salad is best eaten the same day. Leftovers can be refrigerated for up to 2 days, but the cabbage and peanuts will gradually soften.

Freezing is not recommended because cabbage, cucumber, and the fresh dressing lose their crisp texture after thawing.

FAQ

Can I make Crispy Cabbage Chicken Salad ahead of time?

Yes. Prepare the chicken, dressing, and chopped vegetables separately and refrigerate them. Assemble and dress the salad shortly before serving to preserve the crisp texture.

Can I use rotisserie chicken?

Yes. Use about 4 cups (560 g) shredded or chopped cooked rotisserie chicken instead of cooking the chicken breasts. Add it chilled or at room temperature to the salad.

Why did my cabbage salad become watery?

The vegetables may have been dressed too far ahead, or the cucumber may have released excess moisture. Keep the dressing separate and add it shortly before serving.

Can I make the salad without peanuts?

Yes. Replace the peanuts with roasted sunflower seeds for a nut-free crunch, or simply omit them.

Can I make the dressing spicier?

Yes. Whisk in 1 to 2 teaspoons (5 to 10 ml) sriracha or another chile-garlic sauce. Add it gradually so the heat does not overpower the ginger and sesame flavors.