Asian Chicken and Cabbage Salad
Shredded cabbage is tossed with veggies like matchstick carrots, bell peppers, and sugar snap peas before being drizzled with a tangy sesame lime dressing. You can meal prep this Asian Chicken Cabbage Salad to enjoy for lunches or dinners all week long!
About This Recipe
This Asian-inspired chicken salad is packed with crispy, crunchy flavors and textures.
A blend of Napa and purple cabbage serves as the base of this hearty salad. The salad is then built up by adding carrots, sugar snap peas, bell peppers, cucumber, green onions, and cilantro.
The finishing touch is the tangy sesame dressing, which is made with lime juice, rice vinegar, sesame oil, and soy sauce. A little ginger and garlic infuse the dressing with even more umami flavor.
You can top the salad with leftover chicken or make a double batch of the dressing to use as a marinade for baking the chicken.
It’s the perfect “anytime” salad when you’re craving something Asian inspired, but still want to eat your veggies. As a bonus: you can even meal prep this salad!
★★★★★
check out this review from my friend Eileen –
“I made your Napa cabbage salad for salad club – with quinoa and cashews added instead of the chicken – it was a HUGE hit! Thank you!”
Tools You’ll Need
You won’t need any special equipment to make this Asian chicken and cabbage salad:
- Liquid Measuring Cup — I prefer measuring the dressing ingredients into a liquid measuring cup and then whisking to combine.
- Jar — I like to store the dressing in a glass jar with a lid.
- Cutting Board and Chef’s Knife — Sharpen your knife before shredding the cabbage and chopping the veggies.
- Large Mixing Bowl — This is a big salad, and a large mixing bowl gives you enough room to toss all the ingredients together.
- Tongs — I find kitchen tongs to be the easiest tool for combining all the veggies in this salad.
Recipe Ingredients
Here’s what you’ll need for both the chicken and cabbage salad, as well as the sesame dressing:
For the Salad:
- Napa Cabbage
- Purple Cabbage
- Matchstick Carrots
- Sugar Snap Peas
- English Cucumber
- Red Bell Pepper
- Green Onions
- Fresh Cilantro
- Cooked Chicken (see recipe card for options)
For the Dressing:
- Avocado Oil
- Sesame Oil
- Rice Vinegar
- Lime Juice
- Honey
- Soy Sauce
- Garlic
- Ginger
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make an Asian Chicken Cabbage Salad
- Make the dressing: Combine the dressing ingredients in a liquid measuring cup and whisk to combine.
- Prep the veggies: Wash, dry, and cut the veggies.
- Assemble the salad: Layer half of the veggies into the mixing bowl, then add the remaining half. Toss well to combine, then add the dressing.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Meal Prepping This Salad
- If making the salad now to enjoy throughout the week, leave out the chicken and dressing and store separately. Add both to the individual servings when you’re ready to serve.
- Dry all of the veggies (especially the cabbage!) very well before assembling. If you do this, the salad will last up to 5 to 7 days in the fridge.
- Store the salad mixture in a large bowl or airtight container, add a few napkins on top to absorb excess moisture, then cover with plastic wrap or a lid.
- You may also assemble individual salads by layering ingredients in mason jars.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What kind of chicken can I use in this recipe?
You can use leftover roasted chicken or rotisserie chicken, but my preferred method is to make a double batch of the dressing and marinate 1 pound of chicken in a bag in the fridge with half of the dressing, then grill it.
I like to marinate the chicken for at least 12 hours when using chicken tenderloins, or 24 hours when using chicken breasts.
Can I add ramen noodles to this salad?
If you love the classic Asian chicken salad made with crumbled dry ramen noodles, feel free to add them to this recipe. I don’t love chomping down on dry noodles, so I don’t add them!
Can the chicken be omitted?
Yes, keep the salad vegetarian by leaving out the chicken, or replace it with frozen and thawed edamame.
Try Making This Easy Salad at Home!
Next time you’re looking for an Asian-inspired salad recipe, give this chicken and cabbage version a try!
Did you love all of the crunchy veggies in this salad? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your Asian chicken and cabbage salad!
More Main Dish Chicken Salad Recipes:
Buffalo Chicken Cobb Salad is a fun twist on the classic Cobb salad. This recipe features buffalo grilled chicken, celery, blue cheese and blue cheese dressing paired with classic ingredients like lettuce, egg, and avocado.
Greek Yogurt Chicken Salad tastes lighter and more tangy than traditional chicken salad. It’s made with crisp apple pieces, buttery cashews, and fresh herbs. Serve on croissants, sourdough bread, or over a bed of greens!
This Creamy Tarragon Chicken Salad is the perfect chicken salad for a spring brunch or a light summer meal.
This Curried Chicken Salad features plenty of crunch from the celery and sunflower seeds, some sweetness from golden raisins and fresh apple, and plenty of savory flavor thanks to the curry dressing.
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Asian Chicken Cabbage Salad
Shredded cabbage is tossed with veggies like matchstick carrots, bell peppers, sugar snap peas before being drizzled with a tangy sesame lime dressing. You can meal prep this Asian Chicken Salad to enjoy for lunches or dinners all week long!
Ingredients
Sesame Dressing:
- 6 tablespoons avocado oil
- 1 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 ½ tablespoon lime juice
- 1 ½ tablespoons honey
- 2 ½ teaspoons soy sauce
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
For the Salad:
- 1 head Napa cabbage, shredded thin
- ½ head purple cabbage, shredded thin
- 5 ounces matchstick carrots
- 8 ounces sugar snap peas, cut diagonally in thirds
- 1 English cucumber, skin on but deseeded and cut into ½ moon slices ¼ inch thick
- 1 large red bell pepper cut into thin slices
- 1 bunch green onions, sliced in thin diagonals
- 1 bunch cilantro, finely chopped
- 1 lb. cooked, chopped chicken* (see notes for suggestions)
Garnishes:
- garnish with black and white sesame seeds
- extra cilantro, if desired
Instructions
Making the Dressing
- Add all of the ingredients to a glass measuring cup and combine using a wire whisk. Stir until well combined. Set aside.
Making the Salad
- Wash, dry, and cut all of the vegetables.
- Layer half all of the vegetables, onion, cilantro, and chicken in a large mixing bowl, then repeat with the remaining.
- Then, using tongs or clean hands, toss the salad to mix it up and evenly incorporate all of the ingredients.
- Dress just before serving.
Notes
Chicken: You can use leftover roasted chicken or rotisserie chicken, but my preferred method is to make a double batch of the dressing and marinate 1 pound of chicken in a bag in the fridge with half of the dressing, then grill it. I like to marinate the chicken for at least 12 hours when using chicken tenderloins, or 24 hours when using chicken breasts.
Dressing: Can be made up to 2 days ahead. Store in a container with a lid in the refrigerator, such as a mason jar.
Meal prep: Store the salad veggies, chicken, and dressing separately. Salad can be assembled and enjoyed for up to 5 to 7 days.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 71mgSodium: 206mgCarbohydrates: 20gFiber: 5gSugar: 11gProtein: 23g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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