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Asian Sesame Chicken Slaw
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Asian Sesame Chicken Slaw

Looking for a light, crunchy, and flavor-packed salad that comes together in minutes? This Asian Sesame Chicken Slaw Salad is your go-to recipe! It’s loaded with shredded cabbage, juicy chicken, and a sesame ginger dressing that’ll keep you coming back for more.
Course Salad
Cuisine Asian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 320kcal
Cost $10-$12

Ingredients

For the Salad

  • 3 cups shredded green cabbage
  • 2 cups shredded purple cabbage or use a slaw mix
  • 1 cup shredded carrots
  • 2 cups cooked chicken breast shredded or chopped
  • ½ cup chopped cilantro
  • ¼ cup sliced green onions
  • ¼ cup sliced almonds toasted
  • 2 tablespoons sesame seeds toasted
  • Optional: 1/2 cup chopped red bell pepper or edamame for extra color

For the Sesame Dressing

  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove minced
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  • Toast the seeds and almonds: In a dry skillet over medium heat, lightly toast the almonds and sesame seeds for 2–3 minutes. Remove and set aside to cool.
  • Make the dressing: In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  • Assemble the salad: In a large mixing bowl, combine cabbage, carrots, chicken, green onions, cilantro, and bell pepper (if using).
  • Add dressing: Pour the sesame dressing over the salad and toss well to coat all ingredients evenly.
  • Top and serve: Sprinkle with toasted almonds and sesame seeds just before serving for that extra crunch.

Notes

  • Use rotisserie chicken: It saves time and adds delicious flavor.
  • Double the dressing: Great to keep on hand in the fridge for other salads or stir-fries.
  • Toast nuts and seeds fresh: This brings out their aroma and keeps them crunchy.
  • Serve chilled: For best texture and flavor, let the salad rest in the fridge for 15–20 minutes before serving.