Asian Chicken Cabbage Salad
By Better Plate RecipesAsian Chicken Cabbage Salad is a crunchy lunch with cabbage, cooked chicken, edamame, carrots, green onions, cilantro, toasted almonds, crispy wonton strips or chow mein noodles, sesame seeds, and ginger sesame dressing. It tastes fresh, savory, lightly sweet, and is best tossed close to serving for the best crunch.
Why You’ll Love This Recipe
You’ll love this salad because it feels bright and filling without needing much cooking. Cooked shredded chicken makes it easy, edamame adds extra protein, and cabbage gives you that sturdy crunch that holds up better than soft greens. The dressing is the part that pulls everything together: soy sauce or tamari, rice vinegar, toasted sesame oil, honey or maple syrup, ginger, garlic, optional sriracha, and neutral oil. It is salty, tangy, lightly sweet, and a little spicy if you want it that way. Toasted almonds, sesame seeds, and crispy wonton strips or chow mein noodles add the fun crunch that makes the salad feel complete instead of plain. It also handles make-ahead prep better than many leafy salads, because cabbage stays sturdy and the dressing can be kept separate until you are ready to eat.
What Makes This Recipe Work
This salad works because every ingredient has a clear job. Cabbage gives the bowl structure, so it can handle dressing without collapsing right away. Cooked chicken makes it filling, while edamame adds a tender bite and a little plant-based protein. Carrots, green onions, and cilantro keep the flavor fresh, and the toasted almonds bring deeper nutty flavor with almost no extra effort. The ginger sesame dressing is balanced with salty soy sauce or tamari, tangy rice vinegar, rich sesame oil, sweet honey or maple syrup, and a little heat from optional sriracha. The crunchy toppings go in at the end because they are meant to stay crisp, not soak up dressing. That contrast is what keeps the bowl lively from the first bite to the last, even though the ingredients are simple.
Ingredient Notes & Easy Swaps
Cabbage: Napa cabbage is tender and light, while green cabbage is crunchier and sturdier. Bagged coleslaw mix can work if you want a faster shortcut.
Cooked shredded chicken: This recipe uses cooked chicken, not raw chicken. Use 2 cups that were cooked to 165°F and then cooled. Rotisserie, leftover grilled, or poached chicken all work.
Edamame: Frozen edamame is not ready to eat straight from the bag. Cook 1 cup shelled edamame according to the package directions, then drain, cool, and pat it dry before it goes into the salad.
Carrots, green onions, and cilantro: These add color, crunch, and freshness. If you do not like cilantro, use parsley or leave it out.
Toasted almonds and sesame seeds: Toasting brings out their nutty flavor. For nut-free salads, use the same amount of sunflower seeds instead of almonds. For sesame-free needs, leave out the sesame seeds.
Wonton strips or chow mein noodles: These are the crispy topping, so add them near serving time. For gluten-free salads, use a certified gluten-free crispy topping, or add extra toasted seeds instead.
Soy sauce or tamari: For gluten-free needs, use certified gluten-free tamari. For soy-free needs, use coconut aminos and swap the edamame for 1 cup chickpeas that are drained, rinsed, and dried. Coconut aminos are sweeter, so start with 1/2 tablespoon honey or maple syrup instead of the full tablespoon.
Toasted sesame oil: For sesame-free needs, replace the 2 tablespoons toasted sesame oil with 2 tablespoons neutral oil. The dressing will still work, but it will taste less nutty.
Asian Chicken Cabbage Salad
Description
Asian Chicken Cabbage Salad is a crunchy lunch with cabbage, cooked chicken, edamame, carrots, green onions, cilantro, toasted almonds, crispy wonton strips or chow mein noodles, sesame seeds, and ginger sesame dressing. It tastes fresh, savory, lightly sweet, and is best tossed close to serving for the best crunch.
Ingredients
- 6 cups napa or green cabbage, thinly shredded
- 2 cups cooked shredded chicken breast, previously cooked to 165°F and cooled
- 1 cup shelled edamame, cooked according to package directions, cooled, and patted dry
- 1 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/3 cup sliced almonds, toasted
- 1 cup crispy wonton strips or chow mein noodles
- 1 tbsp sesame seeds, toasted
- 3 tbsp low sodium soy sauce or tamari
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 garlic clove, grated
- 1 tsp sriracha (optional)
- 2 tbsp neutral oil (avocado or grapeseed)
Instructions
- 1Equipment: a dry medium skillet, a wooden spoon, a small plate for cooling the toasted almonds, a small saucepan or a microwave-safe bowl for the edamame, a colander, a paper towel, a small bowl or jar, a whisk, a large salad bowl, a cutting board, a sharp knife, and measuring spoons.
- 2Place 1/3 cup sliced almonds in a dry medium skillet. Set the skillet over medium heat.
- 3Toast the almonds for 3 to 4 minutes, stirring often, until they smell nutty and look lightly golden at the edges. Transfer them to a small plate so they stop cooking.
- 4Cook 1 cup shelled edamame according to the package directions, using a small saucepan or a microwave-safe bowl. Drain it in a colander, let it cool, and pat it dry with a paper towel before it goes into the salad.
- 5In a jar with a lid or a small bowl, add 3 tablespoons soy sauce or tamari, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon honey or maple syrup, 1 tablespoon grated ginger, 1 grated garlic clove, 1 teaspoon sriracha if using, and 2 tablespoons neutral oil.
- 6Shake the jar for 15 seconds, or whisk in the bowl, until the dressing looks smooth and glossy with no separate layer of oil on top.
- 7In a large mixing bowl, add 6 cups shredded cabbage, 2 cups cooked shredded chicken, 1 cup edamame, 1 cup shredded carrots, 3 sliced green onions, and 1/4 cup chopped cilantro.
- 8Pour the dressing over the salad. Use tongs or two large spoons to toss for 30 to 60 seconds, until the cabbage and chicken look evenly coated.
- 9Let the salad sit for 5 minutes so the cabbage softens slightly but still stays crunchy.
- 10Add the toasted almonds, 1 cup crispy wonton strips or chow mein noodles, and 1 tablespoon toasted sesame seeds.
- 11Toss gently 2 or 3 times, just enough to spread the crunchy toppings through the salad. Divide into 4 bowls and serve right away.
Tips and Tricks
- 1
Dry the cabbage before mixing because extra water thins the dressing and makes the bowl taste flat. A salad spinner works well, but a clean kitchen towel is fine too. The drier the cabbage is, the better the ginger sesame dressing will cling.
- 2
Use cooked shredded chicken that is cool or room temperature, not hot. Hot chicken can soften the cabbage and make the crispy toppings lose their texture faster. Rotisserie chicken or leftover chicken keeps this lunch quick while still giving the salad enough protein.
- 3
Add the almonds, sesame seeds, and wonton strips or chow mein noodles at the very end. These ingredients are there for crunch, so they should not sit in the dressing too long. Toss them in gently right before serving for the best texture.
- 4
For packed lunches, store the dressing and crunchy toppings separately from the cabbage mixture. This keeps the salad fresh instead of soggy. When you are ready to eat, shake the dressing, pour it over the salad, toss well, and add the crunchy pieces last.
Nutrition
Serving size: 1/4 of recipe
Calories: 500kcal, Protein: 33g, Carbs: 31g, Fat: 28g, Fiber: 8g, Sugar: 11g, Sodium: 700mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.