Ingredients
For the Salad:
- 2 cups shredded green cabbage 💚
- 1 cup shredded purple cabbage 💜
- 1 cup shredded carrots 🥕
- 2 cups cooked chicken breast, sliced or shredded 🍗
- 1/4 cup chopped cilantro 🌿
- 2 tbsp sesame seeds (toasted) ✨
- Optional: chopped green onions, sliced almonds, or crispy noodles 🥢
For the Sesame Dressing:
- 2 tbsp soy sauce or tamari 🥣
- 2 tbsp rice vinegar 🍚
- 1 tbsp honey or maple syrup 🍯
- 1 tbsp toasted sesame oil 🛢️
- 1 clove garlic, minced 🧄
- 1 tsp grated ginger 🌱
- Optional: 1 tsp sriracha or chili flakes for spice 🌶️
Instructions
If not pre-cooked, grill or pan-fry chicken with salt, pepper, and a splash of soy sauce. Slice or shred when cooled.
In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add sriracha for spice.
In a large bowl, combine cabbage, carrots, chicken, and cilantro. Pour dressing over the salad and toss to coat evenly.
Sprinkle sesame seeds on top and add optional garnishes. Serve immediately or chill for 15 minutes for flavor melding.
Notes
Flavor Boosters & Variations 🧑🍳✨
- Crunchy Add-Ins: Add sliced almonds, peanuts, or crispy wontons 🥜
- Fruit Twist: Toss in mandarin oranges or sliced mango for sweetness 🍊
- Vegan Version: Use tofu or tempeh instead of chicken 🌱
- Hearty Upgrade: Serve over rice or noodles for a filling bowl 🍚