Sesame Chicken Cabbage Crunch Salad

Crunchy Sesame Chicken Salad—Your New Bestie

Ever have one of those days where you just *need* something fresh and crunchy but also filling? Yeah, me too. So, I whipped up this Sesame Chicken Cabbage Crunch Salad, and let me tell you, it has become my go-to. Like, it’s so good I could eat it for every meal, no joke!

Okay, Let’s Talk Ingredients
Okay, so picture this: You’re in the grocery store, and you’re looking for stuff to fill your cart because, of course, you just can’t resist a good salad. So you grab:

– Grilled Sesame Chicken (cuz duh, that’s the star)
– 4 cups shredded green cabbage (it’s gotta be crisp!)
– 2 cups shredded red cabbage (for that pop of color, right?)
– 1/2 cup diced green onion (gotta love that oniony kick)
– 3/4 cup freshly diced cilantro (or a LOT, depending on your vibe)
– 1 cup shredded carrots (you can get the bagged ones, super easy!)
– 1 red bell pepper (don’t skimp on this one, it adds sweetness)
– 1 jalapeno (if you like a little heat, you know?)

And for the dressing, you’ll need to whip up a batch of Sesame Ginger Dressing—it’s a game changer! Finally, don’t forget the toppings like toasted sliced almonds, roasted cashews, and sesame seeds (those little guys make everything better). Oh, and if you’re feeling extra, throw in some crispy wonton strips. Seriously, yum.

So Here’s Why I Make This Constantly
Alright, story time! So, the first time I made this salad, it was for a picnic with friends. I was trying to impress them (you know how that goes). Anyway, I packed it up in this cute little container, but by the time we got to the park, the dressing had leaked everywhere. Like, a total disaster! But then, everyone tried it and was like, “OMG, this is amazing!” And I was just standing there, trying to hide the evidence of my packing fail. 😂

That day, I learned that even if your salad looks like a mess, if it tastes good, it’s a win. It’s now my staple for potlucks, meal prep, and just whenever I want something light but satisfying!

The One Trick That Changes Everything
Okay, listen up! The secret to making this salad *pop* is letting it sit for a bit after you mix the dressing in. Like, seriously! Cover it and let it chill in the fridge for at least 30 mins. This way, all those flavors mingle and get cozy. Trust me, it’s worth the wait!

Don’t Mess This Up (My Top Tips)
– Don’t overdo the dressing! You can always add more later, but if it’s swimming, it’s just sad.
– Check the jalapeño heat!—I once thought I was tough, and ended up with a salad that could’ve set my face on fire. 😅 Seed it well!
– Mix your veggies gently! You don’t wanna pulverize the cabbage, just toss it like you’re giving it a gentle hug.

How to Keep Them From Disappearing (Or, How to Store Them)
So, if you’re making this for meal prep (smart move), keep the dressing separate until you’re ready to eat. That way, the veggies stay crisp and happy. I usually store it in an airtight container in the fridge, and it’ll last about 3 days max. But if it disappears sooner, well… I won’t judge. 😂

If You Liked This, You’ll Probably Like These Too
If you’re vibing with this salad, you might also love my spicy shrimp tacos (they’re *to die for*) or my creamy avocado pasta. Oh, and don’t forget my roasted veggie quinoa bowl—so filling!

So, what’s your go-to salad? I’m always looking for ideas! Let’s swap recipes! 🥗❤️