Asian Sesame Chicken Crunch Salad
By Better Plate RecipesThis is the salad that solves the boring lunch problem. Shredded cabbage, carrots, edamame, and snap peas give serious crunch, while a sesame ginger dressing wakes everything up. Tender grilled chicken makes it filling. It actually gets better as it sits, which makes it perfect for meal prep.
Why You’ll Love This Recipe
You will love this salad because it stays crunchy much longer than a tender green salad. The cabbage, carrots, snap peas, edamame, green onions, almonds, and wonton strips bring layers of texture, while the sesame ginger dressing gives everything salty, tangy, nutty flavor. The chicken makes it filling enough for dinner or meal prep, and the dressing actually improves the cabbage as it sits by softening the raw edge without making it soggy. It is colorful, sturdy, and easy to pack if you keep the crunchy toppings separate until serving. This is the kind of salad that still tastes good hours later, which makes it especially useful for work lunches. The balance of protein, crunch, and dressing makes it feel complete.
What Makes This Recipe Work
Cabbage is the unsung hero here. Unlike tender greens that wilt the minute they meet dressing, shredded green and purple cabbage stay crisp for hours, even days, which is why this salad is one of the best meal-prep options around. The sesame ginger dressing built from soy sauce, rice vinegar, toasted sesame oil, honey, fresh ginger, and sesame seeds hits every salty, tangy, and sweet note at once, and it actually softens the cabbage just enough to take the raw edge off without turning it limp. Quick-seared chicken marinated in soy, ginger, and sesame oil brings real protein to the bowl, and the layers of snap peas, carrots, and edamame keep the texture interesting from the first bite to the last. Toasted almonds and crispy wonton strips finish things with crunch, which is exactly what a salad like this needs to feel complete.
Before You Start
Have your cabbage shredded thin before anything else, because fine ribbons soak up the dressing properly and feel light on the fork. A pre-shredded coleslaw mix with both green and purple cabbage plus carrots is a great shortcut if you want to save time. Pat the chicken dry, toss it with the soy, sesame oil, and ginger marinade, and let it sit at room temperature for about ten minutes so it cooks evenly. Toast the sliced almonds in a dry skillet for a couple of minutes until they smell nutty, then set them aside, this small step is the difference between a flat salad and one that tastes finished. Whisk the dressing in a jar with a tight lid so you can shake it back together right before serving.
Make-Ahead and Serving Notes
This is one of the best salads in the batch for meal prep because cabbage stays crisp after dressing. You can shred the green cabbage, purple cabbage, carrots, snap peas, edamame, and green onions ahead, then store the mix in a large container. Keep the chicken sliced separately if you want to warm it before eating. The sesame ginger dressing can be shaken in a jar and chilled, but shake it again before pouring because sesame oil can separate as it sits. Add sliced almonds and wonton strips only at the end so they stay crunchy. If you want softer cabbage, toss the base with a small amount of dressing ten minutes before serving, then add the rest after the chicken. That small pause gives the cabbage flavor while keeping the toppings crisp.
Ingredient Notes & Easy Swaps
Chicken breasts: Pat the chicken dry before marinating so it browns better in the skillet or grill pan. Chicken thighs can work if you prefer a juicier texture.
Soy sauce or tamari: Low sodium soy sauce gives savory flavor without getting too salty. Tamari is a good gluten-free option if needed.
Toasted sesame oil: Sesame oil adds deep nutty flavor to both the chicken and dressing. Measure it carefully because too much can overpower the salad.
Green and purple cabbage: Cabbage gives this salad its crunch and holds up well for meal prep. Bagged coleslaw mix can save prep time.
Carrots, snap peas, edamame, and green onions: These add color, crunch, and freshness. Make sure frozen edamame is fully thawed before adding.
Sliced almonds: Toasting the almonds makes them taste nuttier and crunchier. Cashews or peanuts can work if that fits your pantry.
Crispy wonton strips: Add these right before eating so they stay crisp. Leave them out if packing the salad ahead.
Sesame ginger dressing: Rice vinegar brightens the dressing, honey balances it, and ginger adds warmth. Shake well before using because the oil can separate.
Asian Sesame Chicken Crunch Salad
Description
This is the salad that solves the boring lunch problem. Shredded cabbage, carrots, edamame, and snap peas give serious crunch, while a sesame ginger dressing wakes everything up. Tender grilled chicken makes it filling. It actually gets better as it sits, which makes it perfect for meal prep.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp low sodium soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 tsp grated fresh ginger
- Salt and pepper, to taste
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup snap peas, sliced
- 1 cup shelled edamame, thawed
- 3 green onions, sliced
- 1/2 cup sliced almonds
- 1 cup crispy wonton strips
- 1/4 cup low sodium soy sauce or tamari (for dressing)
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp grated fresh ginger
- 1 tbsp sesame seeds
Instructions
- 1Equipment: a cutting board, a chef's knife, a large salad bowl or platter, a small bowl and whisk or a small jar for the dressing, measuring spoons and cups, a grill pan, a large skillet, a small dry skillet for toasting the almonds, and an instant-read thermometer.
- 2Pat the chicken dry and place it in a shallow dish. Add the 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and a light sprinkle of black pepper. Turn the chicken so both sides are coated, then let it sit at room temperature for 10 minutes.
- 3Heat the 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is hot and moves easily around the pan, add the chicken and cook for 5 to 6 minutes per side, until the outside is golden and the thickest part reaches 165°F on a meat thermometer. Move to a clean cutting board and rest for 5 minutes, then slice into thin strips.
- 4While the chicken rests, toast the sliced almonds in a small dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until they smell nutty and turn lightly golden. Tip onto a small clean plate.
- 5In a small jar, combine the 1/4 cup soy sauce, rice vinegar, 2 tablespoons of sesame oil, honey, 1 tablespoon of grated ginger, and the sesame seeds. Tighten the lid and shake for 15 seconds until the dressing looks smooth and uniform.
- 6In a very large bowl, combine the green and purple cabbage, carrots, snap peas, edamame, and green onions. Pour about three quarters of the dressing over the top and toss with two big spoons until every shred is coated.
- 7Top with the sliced chicken, toasted almonds, and crispy wonton strips. Drizzle with the rest of the dressing and serve right away, or store and toss just before eating.
Tips and Tricks
- 1
Shred Cabbage Thin: Use a sharp chef's knife or a mandoline to slice the green and purple cabbage as thin as you can manage. Fine ribbons soak up the sesame dressing properly and give you that addictive slaw like crunch in every forkful, chunky cabbage stays stiff and crowds the bowl.
- 2
Toast Sesame Seeds and Almonds: Tip the sesame seeds and sliced almonds into a dry skillet over medium heat for 2 to 3 minutes, shaking constantly until they smell nutty and turn pale gold. Toasting wakes up the oils and is the difference between a salad that tastes flat and one that tastes deeply nutty and finished.
- 3
Whisk Ginger Dressing With Warm Honey: Warm the honey for a few seconds in the microwave before whisking it with the rice vinegar, soy sauce, sesame oil, and grated ginger. Warm honey blends smoothly instead of sinking to the bottom of the jar, so every shred of cabbage gets the same balance of sweet, salty, and tangy.
- 4
Crunchy Toppings at the Very End: Wonton strips and sliced almonds should go on right before serving. If you are packing this for lunch, keep them in a small bag and sprinkle them over the bowl when you eat so they stay crisp.
Nutrition
Per serving — Calories: 485kcal, Protein: 45g, Carbs: 36g, Fat: 19g, Fiber: 9g, Sugar: 12g, Sodium: 1500mg.
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.