Asian-inspired

Sesame Cabbage Chicken Crunch Salad

A crisp cabbage salad with chicken, edamame, cucumber, carrots, almonds, and a sesame-ginger dressing for high-protein lunch prep.

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Sesame Cabbage Chicken Crunch Salad

Cabbage is ideal for lunch prep because it stays crisp after dressing longer than delicate greens.

That makes this salad useful for the same audience searching for high-fiber, high-protein meals that do not collapse by day two.

Chicken and edamame make the bowl substantial, while cucumber and carrots keep it fresh.

Toasted almonds bring the crunch that a good chopped salad needs.

Dress the salad at least 10 minutes before eating so the cabbage softens slightly.

It should still taste crisp, but the dressing will cling better and the flavors will settle.

For another recipe in this seed collection, try Crispy Cabbage Dumpling Bowls or Cobb Salad with Green Goddess Dressing.

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Directions

  1. Combine cabbage, chicken, edamame, carrot, cucumber, scallions, and almonds in a large bowl.
  2. Whisk rice vinegar, soy sauce, sesame oil, honey, ginger, and 2 tablespoons water in a small bowl.
  3. Pour dressing over the salad and toss well.
  4. Let the salad sit for 10 minutes so the cabbage softens slightly.
  5. Taste and adjust with more vinegar or soy sauce if needed.
  6. Serve chilled or at room temperature.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 36 g protein, 24 g carbohydrates, 23 g fat.

Variations

Recipe Variations

- Use tofu or shrimp instead of chicken.
- Add mandarin orange segments for sweetness.
- Swap almonds for cashews or peanuts.

Notes

  • Rotisserie chicken makes this a no-cook lunch.
  • Keep almonds separate until serving if packing more than 2 days ahead.
  • Use napa cabbage for a softer salad.

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