why make this recipe
Sesame Chicken Cabbage Crunch Salad with Ginger Dressing is a delightful dish that combines flavors, textures, and nutrition in every bite. It’s an excellent choice for a light lunch or a refreshing dinner side. The salad is packed with vibrant vegetables, tender chicken, and a zesty dressing that ties everything together. If you’re looking for a meal that’s both tasty and healthy, this salad is a perfect pick.
how to make Sesame Chicken Cabbage Crunch Salad with Ginger Dressing
Ingredients :
- 500g boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp sesame seeds
- 1/2 medium head of green cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup slivered almonds
- 1/4 cup crispy fried noodles
- 1/4 cup rice vinegar
- 2 tbsp honey
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes (optional)
Directions :
- Combine the chicken with soy sauce, sesame oil, cornstarch, ground ginger, garlic powder, and black pepper in a bowl. Mix well to coat the chicken.
- Heat a skillet over medium heat and cook the chicken until browned and fully cooked, about 7-10 minutes. Sprinkle with sesame seeds while cooking for extra flavor.
- In a small bowl, whisk together rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and red pepper flakes if you want some heat.
- In a large bowl, combine the shredded cabbage, carrots, green onions, cilantro, and the cooked chicken.
- Pour the dressing over the salad, toss to coat evenly, and top with slivered almonds and crispy noodles just before serving.
how to serve Sesame Chicken Cabbage Crunch Salad with Ginger Dressing
Serve this salad chilled or at room temperature as a main dish or side. It pairs wonderfully with grilled meats or as a standalone meal. You can also offer extra dressing on the side for those who want more flavor.
how to store Sesame Chicken Cabbage Crunch Salad with Ginger Dressing
If you have leftovers, store them in an airtight container in the fridge. The salad is best eaten within 1-2 days. Keep the crispy noodles separate until serving to maintain their crunch.
tips to make Sesame Chicken Cabbage Crunch Salad with Ginger Dressing
- For more flavor, marinate the chicken for 30 minutes to an hour before cooking.
- You can adjust the heat by adding more or less red pepper flakes to suit your taste.
- Feel free to add other vegetables such as bell peppers or cucumbers for additional crunch.
variation
You can easily make this salad vegetarian by replacing the chicken with tofu or chickpeas. Additionally, swapping out the chicken for grilled shrimp makes for a delicious seafood twist.
FAQs
Can I make the dressing ahead of time?
Yes, you can prepare the dressing a day in advance and store it in the fridge. Just give it a good shake before using.
What other nuts can I use?
You can substitute slivered almonds with cashews or walnuts for a different texture and flavor.
Is this salad gluten-free?
To make it gluten-free, use tamari instead of soy sauce and check that other packaged ingredients are gluten-free as well.
Sesame Chicken Cabbage Crunch Salad with Ginger Dressing
Ingredients
For the chicken
- 500 g boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp sesame seeds
For the salad
- 1/2 medium head green cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup slivered almonds
- 1/4 cup crispy fried noodles
For the dressing
- 1/4 cup rice vinegar
- 2 tbsp honey
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes (optional)
Instructions
Preparation
- Combine the chicken with soy sauce, sesame oil, cornstarch, ground ginger, garlic powder, and black pepper in a bowl. Mix well to coat the chicken.
Cooking
- Heat a skillet over medium heat and cook the chicken until browned and fully cooked, about 7-10 minutes. Sprinkle with sesame seeds while cooking for extra flavor.
Dressing
- In a small bowl, whisk together rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and red pepper flakes if you want some heat.
Salad Assembly
- In a large bowl, combine the shredded cabbage, carrots, green onions, cilantro, and the cooked chicken.
- Pour the dressing over the salad, toss to coat evenly, and top with slivered almonds and crispy noodles just before serving.