Chicken and Cabbage Salad Recipe

Learn how to make a healthy, well-balanced dish using this recipe. Here you will find all the ingredients you need with detailed instructions to make this Chicken and Cabbage Salad.

Ingredients Required to Make Chicken and Cabbage Salad

Salad Ingredients

  • 1 pound (450g) sliced chicken breast
  • 1/2 head shredded red cabbage
  • 1/2 head shredded white cabbage
  • 1 bell pepper, de-seeded and finely sliced
  • 1 large carrot, cut into matchsticks
  • 2 bell peppers, de-seeded and finely sliced
  • 6 finely sliced radishes
  • 1 cup bean sprouts
  • 3 green onions (scallions/spring onions), finely sliced
  • 4 tbsp chopped cilantro (fresh coriander)
  • 3 tbsp toasted sesame seeds
  • 3 tbsp toasted nuts (optional)

Tahini Dressing

  • 1/4 cup (120 ml) tahini
  • 1/4 cup (120 ml) water (or more as needed)
  • 1/4 cup (60 ml) lemon juice
  • 1 minced garlic clove
  • Sweetener to taste (or maple syrup if not low-carb)
  • Salt to taste
  • Black pepper to taste

How to Make Chicken and Cabbage Salad (Step-by-Step Tutorial)

  1. In a large mixing bowl, combine the sliced chicken breast, shredded red cabbage, shredded white cabbage, sliced bell peppers, carrot matchsticks, radishes, bean sprouts, sliced green onions, chopped cilantro, toasted sesame seeds, and optional toasted nuts.
  2. In a blender, combine tahini, water, lemon juice, minced garlic, sweetener (if needed), salt, and black pepper. Blend until the dressing is smooth. Adjust the consistency with more water if necessary.
  3. Add half of the tahini dressing to the salad and toss everything together until the salad is evenly coated. Taste the salad and adjust the dressing as needed, adding more to achieve your desired flavor.
  4. Plate the salad and drizzle a bit more dressing on top if desired. Optionally, garnish with additional cilantro, sesame seeds, or nuts.
  5. Serve the chicken and cabbage salad immediately, or refrigerate for a short while before serving if you prefer a chilled salad.

Equipment Recommendations to Make Chicken and Cabbage Salad

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Chicken and Cabbage Salad Recipe

Chicken and Cabbage Salad Recipe

5 from 1 vote
Recipe by Sara Seife Course: SidesCuisine: EthiopianDifficulty: Medium
Servings

4

servings

Learn how to make a healthy, well-balanced dish using this recipe. Here you will find all the ingredients you need with detailed instructions to make this Chicken and Cabbage Salad.

Cook Mode

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Ingredients

  • Salad Ingredients
  • 1 pound (450g) sliced chicken breast

  • 1/2 head shredded red cabbage

  • 1/2 head shredded white cabbage

  • 1 bell pepper, de-seeded and finely sliced

  • 1 large carrot, cut into matchsticks

  • 2 bell peppers, de-seeded and finely sliced

  • 6 finely sliced radishes

  • 1 cup bean sprouts

  • 3 green onions (scallions/spring onions), finely sliced

  • 4 tbsp chopped cilantro (fresh coriander)

  • 3 tbsp toasted sesame seeds

  • 3 tbsp toasted nuts (optional)

  • Tahini Dressing
  • 1/4 cup (120 ml) tahini

  • 1/4 cup (120 ml) water (or more as needed)

  • 1/4 cup (60 ml) lemon juice

  • 1 minced garlic clove

  • Sweetener to taste (or maple syrup if not low-carb)

  • Salt to taste

  • Black pepper to taste

Directions

  • In a large mixing bowl, combine the sliced chicken breast, shredded red cabbage, shredded white cabbage, sliced bell peppers, carrot matchsticks, radishes, bean sprouts, sliced green onions, chopped cilantro, toasted sesame seeds, and optional toasted nuts.
  • In a blender, combine tahini, water, lemon juice, minced garlic, sweetener (if needed), salt, and black pepper. Blend until the dressing is smooth. Adjust the consistency with more water if necessary.
  • Add half of the tahini dressing to the salad and toss everything together until the salad is evenly coated. Taste the salad and adjust the dressing as needed, adding more to achieve your desired flavor.
  • Plate the salad and drizzle a bit more dressing on top if desired. Optionally, garnish with additional cilantro, sesame seeds, or nuts.
  • Serve the chicken and cabbage salad immediately, or refrigerate for a short while before serving if you prefer a chilled salad.

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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