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Crispy Cabbage Chicken Salad with Sesame Ginger Dressing finished recipe

Crispy Cabbage Chicken Salad with Sesame Ginger Dressing

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.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 12 cups salad servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets
  • 1 tablespoon 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 rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon neutral oil
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, finely grated
For the Salad
  • 6 cups thinly shredded green cabbage
  • 2 cups thinly shredded red cabbage
  • 1 1/2 cups shredded carrots
  • 1 medium English cucumber, thinly sliced
  • 1/2 cup chopped roasted unsalted peanuts
  • 1/3 cup chopped fresh cilantro
Optional Garnishes
  • 1 tablespoon toasted sesame seeds, optional
  • lime wedges, optional

Method
 

Method
  1. Difficulty: Easy: Calories Per Serving: Not calculated
  2. Why This Recipe Works: Thinly sliced cabbage provides lasting crunch and holds up better to dressing than delicate lettuce.
  3. Cooking thin chicken cutlets over medium-high heat creates browned edges while keeping the centers juicy.
  4. Rice vinegar and lime juice brighten the dressing, while sesame oil and soy sauce add savory depth.
  5. Carrots and cucumber contribute different kinds of crisp texture without requiring cooking.
  6. Tossing the salad shortly before serving prevents the cabbage from becoming unnecessarily soft.
  7. Equipment Needed: inch heavy-bottomed skillet
  8. Large mixing bowl: Small mixing bowl or jar with lid
  9. Whisk: Tongs
  10. Chef’s knife and cutting board: Instant-read meat thermometer
  11. Ingredients List: For the Chicken
  12. 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets
  13. tablespoon (15 ml) neutral oil, such as avocado or canola oil
  14. teaspoon fine salt: 1/2 teaspoon ground black pepper
  15. 1/2 teaspoon garlic powder: For the Sesame Ginger Dressing
  16. 1/4 cup (60 ml) rice vinegar: tablespoons (45 ml) reduced-sodium soy sauce
  17. tablespoons (30 ml) fresh lime juice: tablespoons (42 g) honey
  18. 1/2 tablespoons (22 ml) toasted sesame oil: tablespoon (15 ml) neutral oil
  19. tablespoon (8 g) freshly grated ginger: garlic clove, finely grated
  20. For the Salad: cups (420 g) thinly shredded green cabbage
  21. cups (140 g) thinly shredded red cabbage: 1/2 cups (150 g) shredded carrots
  22. medium English cucumber, about 10 ounces (285 g), thinly sliced
  23. green onions, thinly sliced: 1/2 cup (60 g) chopped roasted unsalted peanuts
  24. 1/3 cup (15 g) chopped fresh cilantro: Optional Garnishes
  25. tablespoon (9 g) toasted sesame seeds, optional: Lime wedges, optional

Notes

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

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