Chicken and Cabbage Salad With Miso-Sesame Vinaigrette Recipe (2024)

By J. Kenji López-Alt

Chicken and Cabbage Salad With Miso-Sesame Vinaigrette Recipe (1)

Total Time
10 minutes
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This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken — and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

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Yield:2 to 4 servings (about 2 quarts)

  • 8ounces cooked, shredded chicken (about 2 cups)
  • ½cup Miso-Sesame Vinaigrette, plus more as needed
  • 2small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
  • 1small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into ¼-inch slivers
  • 8small radishes, thinly sliced
  • 1(2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
  • Handful fresh mint leaves, very roughly chopped
  • Handful fresh cilantro leaves, very roughly chopped
  • 1small red onion or a few scallions, thinly sliced
  • Kosher salt and freshly ground pepper

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

338 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 10 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 652 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Chicken and Cabbage Salad With Miso-Sesame Vinaigrette Recipe (2)


  1. In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.

  2. Step


    Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.



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Cooking Notes


Start with 1 tablespoon of sesame oil. You may find 2T overpowering. I started with 1T, and I was glad I did. Next time I will add grated ginger to the dressing instead of small pieces in the salad. I love ginger, but prefer it to be less up front in the flavors. I made this one night (using Napa cabbage and romaine), and then used the remaining dressing on a salad with dark greens alongside broiled salmon with a quick marinade of lime, sriracha, and maple syrup.

Alice Outwater

This recipe is outstanding!


Excellent! Dressing is fabulous, will be using on lots of things. I mixed a bit of the dressing with the cabbage 45 minutes before serving so it would soften, then incorporated the other elements and remaining dressing right before serving so the other veg and herbs wouldn't get soggy. The ginger is nice; when I make the dressing for other purposes, I may add some ginger to it. For this salad, I soaked the ginger in seasoned rice wine vinegar first to take the bite out of it.


Added celery and grated carrots. Yum!

Adam Berry

I poached the chicken breasts in a court-bouillon with some scrap veggies I had lying around along with some miso. This was a great way to get more use out of that big packet of miso that I never seem to use as often as I want... Also soaked the cabbage in a brine for an hour to soften and flavor it before composing the salad. That helps both with flavor and texture.


So it’s a Chinese chicken salad vaguely reminiscent of the old ramen coleslaw. Neither of which is a bad thing. The dressing is “finger lickin’ good.” Literally. Couldn’t keep my finger out of it. I used cabbage and carrots which bled a lot of liquid. Strained and was fine. Skipped the cucumbers (because I don’t like them) in favor of radishes. To my taste it needed both tablespoons of sesame oil. Next time I’ll add more sesame seeds (because I like them). And peanuts would be a nice addition.


Use red cabbage! Healthier and a more striking combination. I eat at a Middle Eastern restaurant that serves a side salad - very simple and refreshing - of just shredded red cabbage, lemon juice and salt.

Ada M

So good. I added some chopped roasted peanuts for a bit more crunch!


Next time put ginger in dressing! Avocado was a nice addition.

restaurant grade salad

I loved this recipe. I didn’t measure the dressing ingredients but rather eyeballed it and adjuster to my taste preference. The components of the salad are great and filling. I had to omit the radish bc I didn’t have any but was still great without. Make this!


I used celery since I was out of radishes and addedhalf a pack of ichiban noddles and some sriracha in the dressing. Awesome!


I made this exactly as written! Fabulous!

Holly B

This worked well for two people for large, dinner sized salads. I used black vinegar instead of balsamic, and rice wine vinegar instead of the white wine vinegar. I also added crushed up instant ramen noodles for nostalgia and crunch. I liked the julienned ginger - I used a mandoline to thinly slice planks before julienning. Avocado or roasted peanuts would both be good additions next time.


The one suggestion for improvement that I have for this extremely excellent salad is to add crispy fried onions/shallots as a garnish. It adds a decadent little bit of crunch.


Using pre-shredded romaine/red cabbage/carrot mix pre-pulled chicken made this a BREEZE.Added some toasted cashews for extra crunch — going to just lean in add canned mandarin oranges next time, too. It’s a nostalgic keeper of a recipe.


This takes 10 minutes if you have a sous chef, 45ish if you don’t. It’s a wonderful summer salad that is good for leftovers.


I did not have any Mizo but it was good with out. I used carrots green cabbage and turkey meat that I sautéed yummy salad, also added peanuts


Really delicious salad however, I would argue the 10 minute time unless you already have mise en place, and the miso vinaigrette prepared in advance as well. Also, one note regarding those who find red onions to be too strong of a taste, try slicing and soaking them in cold water beforehand (for a few hours or overnight). This helps to mellow their flavor.


Look at notes. Consider a soak of ginger in Rice Wine vinegar if chopped.


Love this salad! Highly suggest adding the following to level it up. -Pack of instant ramen noodles (dry, w/out the seasoning, crunched up)-Peanuts-Finish with chili oil & fresh lime wedges It saves well in the fridge for leftovers as well, which is nice since most salads don’t. :)

Priscilla in Austin

Outstanding recipe. I used cabbage for the greens.


The vinaigrette is so delicious! Added some sliced red peppers, snap peas and slivered carrots, (forgot to add the ginger, oops) all served stop cold somen noodles. My (picky) fam all loved it. This is definitely going in the easy dinner rotation - will be perfect on a hot day, though we ate it on a cold, snowy winter day and loved it!


Winner winner chicken dinner!Absolutely Delicious!!!! Lovely flavor & depth.The only alteration I made was using a scant 1/2 tbs sugar, as we normally try not to add any. Oh and didn’t see matchstick ginger til very end and then CBA.


Added slivered snow pea pods, didn’t have romaine so it was all cabbage. Didn’t have chicken so threw in some cooked shrimp and was fab.


Great salad, only critique is it's not REALLY 10 minutes (chopping veggies, making dressing, poaching chicken), more like 60 start to finish. Excellent as written, only added to it: Some crunchy mung bean sprouts, pre-packaged shredded cabbage shredded carrot; thinly sliced jalapeno for adults. While we adults appreciated the refreshing low-carb salad, for kids we made soba noodles, tossed in a little dressing, to mix in with the salad part (... and admit the noodles are a great addition)!


The dressing is a bit sweet so with I doubled the miso and vinegar and it was great.I made it with both green and Napa cabbage + lightly fried tofu since I didn't have chicken available. I sliced the cabbage not too thin (1/8-1/4") so it'd stay crunchy.It's a keeper!

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Chicken and Cabbage Salad With Miso-Sesame Vinaigrette Recipe (2024)


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