Okay, So Here’s the Deal with Sesame Chicken Cabbage Crunch Salad

I first threw this together after a particularly loooong day that ended with me staring into the fridge while holding a half-eaten granola bar and thinking, “Chicken + cabbage—can that even work?” Well. Turns out, it not only works, it kinda knocks it out of the park. My cousin Harry calls it ‘slaw that grew up and got fancy’ (and, honestly, he’s not wrong). Now whenever cabbage’s hanging out in my crisper, this is what I end up making—especially when I want to sound like I planned dinner, but really just grabbed what looked promising.

Why You’re Gonna Like This (Trust Me)

I whip this one up when I want something that’s basically healthy but doesn’t taste like it’s trying too hard. My family will actually line up with bowls in hand, which is weird, because they usually act as if anything green is a punishment. Oh, and when I want leftovers? Forget it—this salad disappears faster than biscuits at brunch day. (I did try making it for meal prep, but it’s… let’s say, optimistic in my house!)

So, What’s Actually in It?

2 cups cooked chicken (leftover rotisserie is my lazy go-to, but once I made it with pan-seared thighs and it slapped)
4 cups shredded cabbage (I sometimes do half green, half red because the colors cheer me up—bagged coleslaw mix works when I’m in a time crunch)
1 large carrot, grated (But if you only have baby carrots? Just chop them small. No one’s judging.)
3 green onions, sliced (I’ve also used regular ol’ white onion in a pinch, but it’s a bit sharper)
1/2 cup roasted cashews or peanuts (Whatever’s lurking in your pantry, honestly. Or skip if someone’s allergic)
1/4 cup toasted sesame seeds (Used to skip this but now I’m low-key obsessed. My grandma would only ever use the fancy Japanese brand, but dime-store ones are fine by me)
Big handful of crunchy chow mein noodles (Optional, but so fun. If I’m feeling extra, I make little fried wonton strips—like once a year.)
For the dressing:
- 3 tbsp soy sauce (any brand in your fridge is fine—I know mine’s ancient, ha)
- 2 tbsp rice vinegar (Apple cider vinegar if that’s all I’ve got)
- 1 tbsp toasted sesame oil (Don’t sub this unless you have to—it’s the key!)
- 1 tbsp honey or sugar (Or, in dire cases, a squirt of sweet chili sauce… eh, it works)
- 2 tsp grated ginger (Powdered is okay if you’re desperate, but fresh is best. Actually, now that I think about it, once I used ginger paste and it was fine.)
- 1 small garlic clove, grated

Let’s Get to the Directions (Casual Style)

Toss your cabbage, chicken, carrots, and green onions into a big bowl. I kind of enjoy using my hands for this, but sometimes tongs are just easier (and a whole lot less messy).
If your chicken is cold from the fridge, give it a quick zap in the microwave—you don’t want it hot, just not fridge-chilly anymore. Or honestly, sometimes I skip this step if I’m really hungry.
Sprinkle on your cashews, sesame seeds, and any of those crunchy noodles or fried extras. This is where I usually sneak a taste and maybe add some more nuts if the mood strikes; you do you.
For the dressing, whisk up everything in a jam jar—just shake it furiously with the lid on. (Or use a bowl and fork if you live dangerously.) Taste and adjust: if it’s too salty, a splash more vinegar; not sweet enough, dollop in more honey. Don’t stress—there’s no test.
Pour it on your salad. Give everything a good toss, until it kind of looks like something you’d bring to a potluck and hope people think you’re fancier than you are. If it looks weird here, don’t panic; it always comes together!
Optional: Add more sesame seeds on top like you’re a food stylist. Admire your work briefly, then dig in.

Couple of Notes I Learned the Hard Way

Cabbage can get watery if left dressed too long. I usually add the dressing right before eating, but sometimes I forget and… it’s still tasty, just not as crunchy.
Chow mein noodles go soggy pretty quick, so sprinkle those on right at the end—unless you like them soft, in which case, go wild.
I once tried using rotisserie turkey. It was—weird. Wouldn’t recommend unless you’re truly desperate.

Variations (Things I’ve Actually Tried)

Shrimp instead of chicken—sounds fancy, but it’s actually dead easy if you have pre-cooked shrimp hanging out in the freezer. My kid called it ‘beach salad.’
Added cilantro and a splash of lime once. Loved it. Next time, the lime was mushy; tasted like gym socks. Avoid sad limes.
Tried almonds instead of cashews, but they’re almost a little too hard for the vibe (my jaw wasn’t happy).

Stuff You’ll Need (but Let’s Be Real, You’ll Improvise)

Big bowl (Salad spinner bowl works in a pinch. Or a clean mixing bowl. A pot, once, when my bowls were all in the dishwasher. Oh well.)
Jar or bowl for the dressing (Jam jar with a lid = instant shaker. Love it.)
Sharp knife or mandoline (Mandoline is nice, but I nicked my finger once and went right back to a regular knife. Clumsy, I guess!)

Here’s How I Store It—If There’s Any Left

Stick leftovers in an airtight container and pop in the fridge. Officially, it stays good about 2 days, but honestly, it’s hard to say—I usually find an empty bowl before then. The cabbage may wilt, but the flavors deepen, and sometimes I kinda prefer it that way? Don’t tell my kids.

How We Like to Serve This Salad

Big bowls, all on its own, usually while sitting on the porch if it’s warm out. Sometimes I’ll make a batch of sticky rice and let everyone scoop salad on top like some cabbage-y taco bar. My aunt swears by a squeeze of sriracha on hers, but then, she squeezes sriracha on everything.

The “Please Don’t Skip These” Pro Tips

I rushed the dressing once—skipped the fresh ginger for powder. Regretted it, because the flavor just wasn’t the same. It’s worth the grating effort.
Don’t use too much sesame oil. Actually, one time my hand slipped and, wow, that was some salad-flavored aftershave. Go easy and taste as you go.

FAQ—Yep, These Are Real Questions

Can I make this ahead of time for a party? You can, just keep the dressing and crunchy bits separate till you’re ready to serve. Otherwise, you’ll have more of a ‘slaw soup’ situation happening!
Is there a veggie I can add to bulk it up? Oh, sure! Thinly sliced bell peppers, snap peas, or even those ready-shredded broccoli stems. I’m not picky.
Does it keep well for lunch the next day? Honestly, yes, if you don’t mind it a bit less crunchy. Sometimes I think it’s better after a sleep in the fridge; flavors settle. But fresh is best if you like that good crunch.
Can I leave out the nuts? Yep, no drama. If it’s allergy stuff, you could add some pumpkin seeds or just extra crunchies.
Wait, I don’t have sesame oil, can I use olive oil? Umm, well, technically you can, but it won’t have the same vibe. Maybe just skip or add a drop of tahini instead. That kinda works, too.

Alright, if you’re still reading, thanks for hanging in there! Real talk: salad doesn’t always get folks excited, but this one? I reckon it just might surprise you. Next time you’re stumped for lunch or dinner, give this Sesame Chicken Cabbage Crunch Salad a shot—and let me know if you manage to snag any leftovers (seriously, how do people do it?).

Sesame Chicken Cabbage Crunch Salad