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Home » Salads » Dressing + Vinaigrette » Chicken and Cabbage Salad with Light Sesame Vinaigrette

Chicken and Cabbage Salad with Light Sesame Vinaigrette

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 2, 2017
4.84 from 6 votes


Last Updated June 13, 2020 | 4 Comments

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Fresh, crunchy, and perfect for weekly meal-prep, this Chicken and Cabbage Salad is a perfect anytime low-carb meal even the pickiest eaters will love.

glass bowl full of Chicken and Cabbage Salad with Light Sesame Vinaigrette in jar

Is it just me or is anyone else struggling with the current cold and flu season? In the past I would rarely get sick. Even in college when I ate poorly and drank too much, I rarely caught a cold or the flu. In fact, I would really only get sick when I would party a little too hard. A decade later, the healthiest I’ve ever been and here I am, sick for the fourth time this season.

What the F?

I know that I live with an adorable little germ carrier, but aren’t we (parents) suppose to have better immune systems? Isn’t that the whole idea? Our immune systems suck as kids and when we’re old, but I’m thirty, I thought I was in my prime?

You guys, I don’t feel like I’m in my prime. I feel beat up.

And then yesterday O bit a kid at school again. I was there when it happened, so I’m convinced he did it to get my attention, but seriously, kid. Get it together. You’re going on 3.5 years old. When I try to talk with him about his behavior, he blatantly ignores me and smiles. Then he runs away. My mommy guardian angel / super woman (one of his teachers) swooped in to discuss how not-okay his behavior is toward me and his friends. You guys the people at his school are amazing.

In my exhausted and humiliated beat-up state, what do I do?

I call my husband ugly crying that i can’t get our 3-year-old under control. That he bit a kid again so he’ll probably be kicked out. And then I run to the market to get stuff to make cookies and brownies because there is just no way I can go back to his school the next day empty handed.

But before the ugly crying there may have been an incident at the park. My persistent and disobedient kid repeatedly kept trying to steal cheetos from a group of people sitting at a picnic table. I would move him away and he would go back. Over and over. He just circled around them like a shark. Finally, his hard work paid off and he got his prized cheeto. My child is super fast so before I knew it he was sliding down the slide happy as can be and then suddenly, at their table with his hand in the bag. I ran over to get him.

Well, I didn’t know that a little girl was standing behind me (seriously, how are these kids so fast? where do they come from?), and I tripped over her as I was backing up with my 37 pound toddler squirming in my arms. We all came falling down.

How does my child react? He laughs. Hahaha Mama, that’s silly. And then he says, eww, yuck, I don’t like it (the cheeto). Time out and a long talk later, I think I finally got through to him. Meanwhile, all I could think to myself was, don’t cry, thank god he didn’t like the cheeto and (most important) NO MORE KIDS.

I kid I kid. (I think?)

And then I called my husband ugly crying…

Anyway, finally feeling the tiniest bit better, I got around to making a salad. You guys, this is probably one of my all time FAVORITE SALADS EVER. And it is the easiest things you will ever make. I highly recommend shredded rotisserie chicken, since it’s the easiest and always tasty, but any shredded chicken will do. Don’t let the minimal ingredients fool you, this salad has so much flavor and crunch and texture, you won’t be able to stop eating.

glass bowl of chicken, almonds seeds, onions, cabbage and carrots

Chicken and Cabbage Salad with Light Sesame Vinaigrette mixed in bowl

Chicken and Cabbage Salad with Light Sesame Vinaigrette

Chicken and Cabbage Salad with Light Sesame Vinaigrette

4.84 from 6 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Fresh, crunchy, and perfect for weekly meal-prep, this Chicken and Cabbage Salad is a perfect anytime low-carb meal even the pickiest eaters will love.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 3 servings
Calories 632 kcal

Ingredients
  

For the Salad

  • 1 cabbage - whole head, chopped
  • 2 carrots - julienned
  • ½ cup slivered almonds
  • 1 cup green onions - chopped
  • 3 cups cooked shredded chicken
  • 1 tbsp seasame seeds

For the Dressing

  • ¼ cup grapeseed oil - or canola oil
  • ⅓ cup white balsamic vinegar
  • 1 lemon - juiced
  • 2 teaspoon sugar
  • 1 teaspoon sesame oil - plus more to taste
  • salt + pepper - to taste
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Instructions
 

  • In a medium bowl whisk together all ingredients for the Sesame vinaigrette until completely combined. Set aside.
  • In a large bowl toss together all ingredients for the salad.
  • When ready to serve toss with desired amount of vinaigrette.

Jessica's Notes

For this recipe, I used pre-cooked rotisserie chicken. However, poached boneless skinless chicken would taste just as delicious.

Nutritional Information

Calories: 632kcal | Carbohydrates: 38g | Protein: 40g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 487mg | Potassium: 1271mg | Fiber: 12g | Sugar: 20g | Vitamin A: 7470IU | Vitamin C: 138.5mg | Calcium: 240mg | Iron: 3.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken and Cabbage Salad, Chicken Cabbage Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

634 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Margaret says

    June 9, 2022 at 3:40 am

    Hi there,
    In the ingredients hoto, are those sesame seeds in the middle of the bowl

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 9, 2022 at 7:11 am

      Yes, it’s 1 tbsp of sesame seeds. You can always add more or less to taste if you would like.

      Reply
  2. Mandy says

    April 25, 2017 at 5:10 pm

    Could you use regular white vinegar instead of white balsamic or do they taste very different?

    Reply
    • Jessica Randhawa says

      April 26, 2017 at 1:12 am

      Hi Mandy, the best substitute for white balsamic vinegar is probably rice vinegar. Regular vinegar is a stronger vinegar and may not taste as good. If you don’t have rice vinegar, my other suggestions would be apple cider vinegar or even regular balsamic vinegar. Hope this helps!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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