Light Chinese Chicken Cabbage Salad With 28g Protein

Sometimes you just need a salad that actually fills you up without weighing you down. This light Chinese chicken cabbage salad is exactly that. It’s fresh, it’s crunchy, and it’s packed with real flavor.

I make this for my family on busy weeknights all the time. It comes together fast, and my kids actually eat it, which says a lot. You get juicy marinated chicken, crisp red cabbage, and a homemade sesame ginger vinaigrette all in one bowl. It’s that good.

I’ve tested this recipe more times than I can count, and it’s become a true Frost family staple. Trust me, once you try it, you’ll keep coming back to it.

Table of Contents

Table of Contents

Why You Will Love This Light Chinese Chicken Cabbage Salad

Honestly, there are so many reasons to make this one. Here are my favorites:

• It’s on the table in about 45 minutes, including marinating time.
• Every bite has serious crunch from the cabbage, carrots, almonds, and chow mein noodles.
• That sesame ginger vinaigrette is bold, tangy, and just a little sweet. You’ll want to put it on everything.
• At 380 calories and 28 grams of protein per bowl, it actually keeps you full.
• My kids love it, so it’s a total win for the whole family.
• You can easily swap ingredients based on what you have on hand.

Ingredients for Light Chinese Chicken Cabbage Salad

Here’s everything you need to pull this together. I love that the ingredient list is simple and easy to find at any grocery store.

• 2 boneless skinless chicken breasts
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• Salt and pepper to taste
• 2 Tbsp. olive oil
• 1 head Romaine lettuce, shredded
• 4 cups shredded red cabbage
• 1 cup edamame
• 2/3 cup shredded carrots
• 1/2 cup chow mein noodles
• 1/4 cup sliced almonds, toasted

And for the dressing, you’ll need these for the Sesame Ginger Vinaigrette:

• 1/4 cup vegetable or olive oil
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 tsp. sriracha chile sauce, optional
• 1 tsp. sesame oil
• Pinch of salt and pepper

Ingredient Notes and Substitutions

Don’t stress if you can’t find every single ingredient. Here’s what you need to know before you start:

• Chow mein noodles add that signature crunch, but wonton strips work just as well if that’s what you have.
• Sriracha is totally optional. Skip it if you want a milder dressing, or add an extra teaspoon if you like real heat.
• Toasted almonds give you the best crunch and a slightly nutty flavor. Raw slivered almonds still work fine though.
• Edamame is my go-to, but shelled peas or even corn are easy swaps that taste great here.
• Fresh ginger makes this vinaigrette sing. If you’re in a pinch, ground ginger works, but use about 1/4 teaspoon instead of a full tablespoon.

How to Make Light Chinese Chicken Cabbage Salad

This comes together really quickly once you have everything prepped. Here’s exactly how I do it every time:

1. Add the chicken breasts, soy sauce, and rice wine vinegar to a large bowl or ziplock bag. Let the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours if you have the time. The longer it sits, the more flavor you get.
2. Pull the chicken out of the marinade and pat it dry. Season both sides generously with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side until it’s cooked through and no longer pink inside.
4. This step is important: let the chicken rest for at least 5 minutes before you touch it. Then slice it into thin strips. Resting keeps all those juices locked in.
5. Add the Romaine, red cabbage, edamame, carrots, chow mein noodles, and almonds to a large bowl. Toss everything together first before adding anything else.
6. Lay the chicken strips on top, drizzle with your desired amount of vinaigrette, and toss gently to coat.
7. Serve immediately. The chow mein noodles go soggy fast, so don’t let this one sit around.

How to Make the Sesame Ginger Vinaigrette

You can absolutely make this ahead of time, and honestly I recommend it. The flavors get even better after sitting for a bit.

Just whisk together the oil, honey, rice wine vinegar, grated fresh ginger, soy sauce, minced garlic, sriracha, sesame oil, and a pinch of salt and pepper until everything is fully combined. Taste it as you go. Want more heat? Add another teaspoon of sriracha. Want it milder? Leave the sriracha out completely.

Pour it into a sealed jar and store it in the refrigerator for up to one week. Give it a good shake before using since it will separate a little as it sits.

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Tips for the Best Light Chinese Chicken Cabbage Salad

I’ve made this salad so many times for my family that I’ve picked up a few tricks along the way. These small things really do make a difference:

• Marinate the chicken for at least 15 minutes, but if you can swing 2 hours, do it. The flavor goes so much deeper.
• Toast your almonds in a dry skillet over medium heat for 2 to 3 minutes. Watch them closely though, they go from golden to burnt really fast.
• Serve the salad right after tossing. I learned this the hard way. Those chow mein noodles lose their crunch within minutes.
• Make the vinaigrette the night before. It saves time and honestly tastes even better the next day.
• Slice the chicken thin. Thick chunks just don’t work as well here. Thin strips mean you get a little bit of everything in each forkful.

Serving Suggestions

This salad is honestly a complete meal on its own, but here are a few ways I love to serve it:

• Serve it as a main dish for lunch or dinner. Those 28 grams of protein make it genuinely filling.
• Pair it with a bowl of steamed jasmine rice or a simple miso soup on the side for something a little heartier.
• Spoon it into lettuce cups for a fun, handheld presentation. My kids go crazy for this version.
• Sprinkle sesame seeds or sliced green onions on top right before serving for extra flavor and a little color.

Storage and Reheating for Light Chinese Chicken Cabbage Salad

This salad is definitely best eaten fresh, but here’s how to handle leftovers without ending up with a soggy mess:

• Keep the dressing separate from everything else. Store it in a sealed jar in the refrigerator for up to one week.
• Store the assembled salad without the chow mein noodles and almonds in an airtight container in the refrigerator for up to 2 days. Add those toppings fresh right before you eat.
• Store the chicken separately. Reheat it in a skillet over medium heat for a few minutes, or just pop it in the microwave if you’re in a hurry.
• Don’t try to reheat the full assembled salad. It just doesn’t work. The cabbage wilts and the noodles turn to mush. Build it fresh each time for the best results.

Frequently Asked Questions About Light Chinese Chicken Cabbage Salad

Can you make Light Chinese Chicken Cabbage Salad ahead of time?
Yes, but with a few conditions. Prep all your ingredients and store them separately. Make the vinaigrette ahead and keep it in the fridge. Just don’t toss everything together until right before serving, or those chow mein noodles will go completely soft.

What can you use instead of chow mein noodles in a Chinese chicken salad?
Wonton strips are my favorite swap. They give you that same satisfying crunch. Crushed ramen noodles also work really well in a pinch.

How long does the sesame ginger vinaigrette last?
Stored in a sealed jar in the refrigerator, it keeps for up to one week. Just shake it well before using since it separates a little as it sits.

Can you use rotisserie chicken in this cabbage salad with chicken?
Absolutely. Rotisserie chicken is a great shortcut and makes this Asian chicken salad even faster to pull together. Just shred or slice it thin and toss it right in.

Is this Asian chicken salad gluten-free?
Not as written, since soy sauce and chow mein noodles both contain gluten. You can swap in tamari or coconut aminos for the soy sauce and use rice crackers instead of noodles to make it work for a gluten-free diet.

Nutritional Information

Here’s a breakdown of the estimated nutrition per serving, based on one bowl of approximately 2 cups:

• Calories: 380
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 14.5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 11g
• Protein: 28g
• Sodium: 780mg
• Cholesterol: 65mg

Keep in mind these are estimates. Your actual values may vary depending on the specific ingredients and brands you use.

Share Your Light Chinese Chicken Cabbage Salad

Did you make this recipe? I’d love to hear how it turned out for you! Drop a comment below and let me know what you thought. A quick rating helps so much too and I really do read every single one.

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