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Asian Chicken Cabbage Crunch Salad – Fresh, Flavorful, and Satisfying

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Salad:
  • 4 cups thinly sliced green cabbage (about 1/2 small head)
  • 2 cups thinly sliced red cabbage
  • 1 cup shredded carrots (or matchstick carrots)
  • 1 English cucumber, halved lengthwise and thinly sliced
  • 3 cups cooked chicken, shredded or thinly sliced (rotisserie works great)
  • 4 scallions, thinly sliced
  • 1 red bell pepper, thinly sliced (optional for sweetness and color)
  • 1/2 cup fresh cilantro leaves, roughly chopped (or use mint or a mix)
  • 1/2 cup roasted peanuts or cashews, roughly chopped
  • 2 tablespoons toasted sesame seeds (optional, for extra crunch)
  • For the Dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons low-sodium soy sauce (or tamari)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons neutral oil (avocado, grapeseed, or canola)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice (about 1/2 lime)
  • 1 1/2 teaspoons grated fresh ginger
  • 1 small garlic clove, finely grated or minced
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, to taste)
  • Salt and black pepper to taste

Method
 

  1. Prep the vegetables. Core the cabbage and slice it as thinly as you can. Slice the cucumber and bell pepper, shred the carrots, and chop the scallions and herbs. Keep everything roughly the same size for an even bite.
  2. Shred the chicken. Use two forks to pull cooked chicken into bite-size pieces. Warm or cold both work. If using rotisserie, remove the skin for a lighter salad.
  3. Make the dressing. In a small bowl, whisk rice vinegar, soy sauce, sesame oil, neutral oil, honey, lime juice, ginger, garlic, and sriracha. Taste and adjust with a pinch of salt, pepper, or an extra squeeze of lime.
  4. Combine the salad. In a large bowl, add both cabbages, carrots, cucumber, bell pepper, scallions, and chicken. Pour in about two-thirds of the dressing and toss well.
  5. Adjust and finish. Add more dressing as needed to lightly coat everything without pooling at the bottom. Fold in cilantro (and/or mint) and most of the nuts and sesame seeds.
  6. Serve with crunch. Top with remaining nuts and sesame seeds for extra texture. Taste one more time and add a sprinkle of salt, a crack of pepper, or a few drops of lime if needed.