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Asian Chicken and Cabbage Salad


This dinner salad can use leftover chicken and the sesame oil helps give it an Asian flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 3/4 cup coarsely chopped scallions (about 6)
  • 3/4 cup cilantro leaves, plus sprigs for garnish (optional)
  • 1/4 cup cider vinegar
  • 2 teaspoons finely grated peeled fresh ginger
  • 4 teaspoons toasted sesame oil
  • Coarse salt and ground pepper
  • 1 small red cabbage, halved, cored, and shredded (8 cups)
  • 2 cups shredded or coarsely grated carrots (about 4 medium)
  • 12 ounces from Poached Chicken Breasts and Chicken Broth or skinless rotisserie chicken meat, shredded (3 1/2 cups)
  • Rice crackers (optional)


  1. In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.

  2. In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.

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