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Sesame Chicken Cabbage Crunch Salad with sliced grilled chicken, colorful vegetables, and sesame seeds on a white plate.
Layla

Sesame Chicken Cabbage Crunch Salad

Crispy chicken tossed with shredded cabbage and an addictive sesame-ginger dressing that beats any takeout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 3 tbsp cornstarch
  • 3 tbsp vegetable oil for frying
  • 0.5 tsp kosher salt
For the Salad
  • 6 cups green cabbage shredded, about half a medium head
  • 2 cups red cabbage shredded
  • 1 cup carrots shredded or julienned
  • 4 scallions thinly sliced, white and green parts separated
  • 0.5 cup roasted salted peanuts roughly chopped
For the Sesame Dressing
  • 3 tbsp rice vinegar unseasoned
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1.5 tbsp honey
  • 1 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 2 tbsp toasted sesame seeds divided

Equipment

  • Large skillet
  • Small bowl for dressing
  • Tongs

Method
 

Prep
  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and half the sesame seeds until smooth. Set aside so flavors meld while you cook.
Cook the Chicken
  1. Pat chicken pieces dry with paper towels. Toss with cornstarch and salt until evenly coated. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and cook undisturbed for 4-5 minutes until deeply golden and crisp on the bottom. Flip and cook 3-4 minutes more until cooked through. Transfer to a plate.
Assemble
  1. In a large bowl, combine both cabbages, carrots, and the white parts of the scallions. Drizzle with about two-thirds of the dressing and toss thoroughly to coat.
  2. Add the warm chicken to the salad along with the remaining dressing. Toss gently so the chicken stays crisp. Top with peanuts, green scallion parts, and remaining sesame seeds. Serve immediately while the chicken is still warm and crunchy.

Notes

For extra crunch, add crispy chow mein noodles or wonton strips right before serving. The dressing can be made up to 3 days ahead; just whisk again before using. Swap chicken thighs for breast if you prefer, but thighs stay juicier and crisp better.