Let Me Tell You About This Salad (Yep, I’m Serious)

If you’ve ever stood in your kitchen wondering if salad can ever be more than sad lettuce and bottled dressing, boy are you in for something delicious. So, this Sesame Chicken Cabbage Crunch Salad started as a total “what do I even have left in the fridge” sort of thing. Wasn’t even trying to be creative… but then, bam, it actually turned out good. Maybe too good, if my family’s vanishing act with the leftovers is anything to go by (seriously, I still haven’t figured out who swiped the last bowl last week).

Anyway, making this has become a bit of a monthly ritual. Sometimes I swear I make it just to crunch out my stress after a bonkers Monday. And once—just once—I tried to double the ginger but, er, I’ll get to that later.

Why You’ll Love This One (Or, Why My Crew Does)

I drag out this recipe whenever I need something hearty but not heavy. It’s fast, it’s bright, and—you know what?—it feels slightly fancy without any faff. My family goes a bit wild for it because it’s tangy, there’s a sweet kick, and all that cabbage crunch just hits different. Plus, if you have leftover chicken knocking around, this is basically dinner saving itself. (Okay, the fried topping is the best part but I try not to show favoritism!)

Honestly, even my mate Liam—who groans at anything green—has begged for “that cabbage chicken thing” again. That’s saying something. And if you skip the sesame seeds and swap the dressing out? Still works. Magic, honestly.

What Goes In There?

2 packed cups of shredded green cabbage (purple cabbage works too; I’ve even used pre-made coleslaw mix when work’s run me ragged)
1 cup cooked chicken, shredded or chopped—leftover roast, grilled, or the stuff from the supermarket rotisserie chicken works fine. (I once tried canned chicken out of desperation; wouldn’t recommend, but it can pass in a pinch)
1/2 cup shredded carrots (I sometimes use those pre-shredded bags, don’t judge me)
2 green onions, sliced (or skip if onions aren’t your thing; honestly you won’t miss them all that much)
1/4 cup toasted sesame seeds (black or white; I just use what’s on hand, or sometimes skip them if the pantry’s bare)
1/2 cup crunchy fried noodles (like the kind you find in the Asian food section; my grandmother always insisted on La Choy, but any crunchy noodle or even crumbled ramen works in a pinch)
1/4 cup chopped cilantro (sometimes I use parsley if that’s all I’ve got—it tastes fresher with cilantro, but both work)
Dressing:

3 tbsp soy sauce (light or regular, but not dark—it gets too salty)
2 tbsp rice vinegar (white wine vinegar actually works too, if you’re all out)
1 tbsp sesame oil (toasted, if you want that punchy flavor)
2 tbsp honey (or maple syrup if my honey jar’s hiding somewhere)
1 clove garlic, minced (I’ve been lazy and used garlic powder, it’s okay but not the same)
1 inch ginger, grated (I once used powdered ginger and thought, well, that was a mistake—fresh wins)

How I Actually Prep It (And Where I Usually Sneak Bites)

First, grab a big mixing bowl. Dump in your cabbage, carrots, chicken, green onions, and cilantro. Toss it around so it’s all cheerful and mixed. (This is where I sneak a bite, just to check my ratios. Don’t tell anyone.)
In a jam jar or mug, toss together all the dressing ingredients. Give it a good shake or whisk—sometimes I just use a fork. If there’s no honey left, a bit of brown sugar dissolved in hot water works in a pinch.
Pour the dressing over the salad. Give it a really good toss. Don’t worry if it looks soggy at first—the cabbage stands up to anything. Actually, it gets better as it sits.
Scatter your sesame seeds and crunchy noodles on top. If you add them too early, they go all sad and limp, so just wait till right before serving.
Give it a taste. If it’s too sharp, add a pinch more honey. If it’s dull, a squeeze of fresh lime wakes it up. (I always end up adjusting something.)

Take a second to Instagram it if that’s your vibe, or just dig in. No judgement here.

Some Notes I Learned The Hard Way

If you put the fried noodles in and forget about them (been there), they’ll go all chewy. Not ideal but still tastes great.
Once tried adding bell peppers—too wet for me, but maybe you’ll like it.
Cabbage size is not an exact science here. A small head? Cut less. Giant? Save some for tomorrow.

Variations Worth Trying (And One Fail!)

Add a handful of edamame for protein—works brilliantly.
Peanuts instead of sesame seeds? Crunchier, a bit heartier. Works.
Vegan version: swap in crispy tofu for chicken. Actually, it’s really nice, but doesn’t keep as well, I found out.
One time I tried diced apple for sweetness. That… did not turn out as I hoped. Just didn’t mesh with the ginger and soy. Live and learn!

What Kit Do You Need? (And What You Can Use Instead)

Big mixing bowl (I’ve made this in a pot when all my bowls were already in the sink. Honestly, whatever’s wide enough for tossing!)
Sharp knife or box grater for the cabbage. A food processor makes it quicker, but I usually can’t be bothered to wash all the bits after.
Whisk or a fork for the dressing—it all ends up mixed eventually.

Can You Store This? Here’s The Real Scoop

Stick the salad (without the noodles or seeds) in a covered bowl in the fridge; it’ll last about 2 days. But honestly, in my house, it never lasts more than a day—I think it tastes even better the next morning for lunch, but only if no one nicks it in the night (teenagers, I swear).

How To Serve (Our Table vs. Yours)

I usually pile this into big bowls and eat it in front of the telly. If I’m feeling fancy, I’ll slice a bit of lime and serve it on the side. Sometimes we sprinkle extra noodles on individual portions – can’t help the noodle obsession around here. The salad’s great with cold beer, but my mum likes it with hot tea. Bit odd, but who am I to judge?

Lessons I Learned The Hard Way (Pro Tips)

I once tried rushing the dressing—didn’t dissolve the honey. Big mistake; ended up with odd, sticky clumps. So yeah, stir well!
Don’t add dressing hours in advance. The cabbage is hearty, but too long and it gets soggy, especially with the carrots. Just toss before serving.
Cut the cabbage as thin as you can. Thick chunks just don’t play nicely with the tender chicken—unless you like it rustic, which is fair enough.

Frequently Asked Questions (Real Ones—Promise!)

Can I use bagged coleslaw mix? – Oh absolutely. I do this when I’m barely scraping together the energy on a Sunday night. Works fine, nobody’s complained.
What if I hate cilantro? – Just use parsley, or skip fresh herbs. It’s still good—promise.
Can I make the dressing spicy? – For sure. Add a squirt of sriracha or a smidgen of chili flakes; I sometimes do half and half, then let people choose their pain level.
Leftover chicken’s a bit dry—will it work? – Yep! The dressing saves the day. Soaks right in, but if it’s too dry just add an extra glug of oil.
No fried noodles available—now what? – Crunched up instant ramen noodles (dry, not cooked) work a treat. Or, honestly, skip entirely. It’s still crunchy enough.
Is this salad actually healthy? – I mean… there’s veggies, lean protein, and sesame seeds. If you ignore the fried noodles and go easy on the honey, sure feels healthy to me! I’m not a nutritionist though (nor do I aspire to be, after a few recipe project fails).

So there you go—that’s my Sesame Chicken Cabbage Crunch Salad, with every quirk, substitution, and kitchen meltdown included. Try it once, and maybe, just maybe, it’ll become your go-to too. Or at least a good excuse to clear out the crisper drawer.

Sesame Chicken Cabbage Crunch Salad