Name: sesame chicken & cabbage salad
Prep time: 15 min
Cook time: 22 min
Total time: 47 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 3 tablespoons low-sodium soy sauce, divided ((or gluten-free tamari)); 2 tablespoons honey, divided ((or maple syrup)); 4 to 6 skinless, boneless chicken thighs ((about 1 1/2 pounds)); kosher salt; freshly ground black pepper; medium-size head red cabbage ((about 2 pounds)); 12 ounces fresh green beans, trimmed; 1/4 cup unseasoned rice vinegar; 2 tablespoons toasted sesame oil; 1 tablespoon sriracha ((very optional)); 1 garlic clove, peeled & finely grated; 3 scallions, thinly sliced on the diagonal; 1/2 cup coarsely chopped parsley or cilantro ((plus more for serving)); 3 tablespoons salted peanuts, coarsely chopped ((if desired, for serving))

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Looking for a flavorful weeknight meal that comes together in a hurry? This Sesame Chicken & Cabbage Salad is loaded with the Asian flavors that we all love. If you want to amp it up a bit, add some rice or roasted potatoes on the side. And call it dinner.

This one has it all. Quick & easy with a short stint in the oven. All in one pan. Ready in less than an hour.

What you’ll need to make this Sesame Chicken & Cabbage Salad in your kitchen…

Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Low-sodium soy sauce – Highly recommend using the low-sodium variety so that you can control the salt content in the final dish. For gluten-free, use low-sodium gluten-free tamari.
Honey – Using honey, instead of sugar, rounds out the flavor and adds a silky smooth texture to the dressing. In lieu of honey, you could use real maple syrup.
Boneless skinless chicken thighs – Chicken thighs are recommended here rather than boneless breasts since the breasts would become dry. The thighs impart a natural richness and tend to stay tender & delicious during the roasting process.
Kosher salt – The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed.
Freshly ground black pepper
Red cabbage – Red cabbage, with its vibrant color, has a slightly peppery flavor. Cooking mellows the peppery flavor, making it sweeter. The cooked cabbage becomes tender with a change in color to a deep purple.
Fresh green beans – Trimmed. Although frozen green beans are good in some recipes, fresh green beans are recommended here. They tend to develop a more desirable crispy texture when roasted.
Rice vinegar – Unseasoned. Also know as rice wine vinegar, adds a mild, slightly sweet and tangy flavor to the final dish.
Toasted sesame oil – Toasted sesame oil has a very strong flavor with a nutty aroma, suitable for adding to sauces and fillings. Regular sesame oil (the non-toasted type) is not recommended here. Its flavor is very mild in comparison.
Sriracha – Totally optional. Sriracha is a spicy sauce made with red chili peppers and garlic, served especially with Vietnamese and Thai cuisine.
Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
Fresh scallions – Also known as green onions or spring onions, scallions are a versatile, mild-flavored vegetable. They have a mild, oniony flavor, with the white and light green parts being more pungent and the green tops having a grassy, peppery taste.
Fresh flat-leaf parsley – Coarsely chopped. Always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. Save some to sprinkle over the final dish when serving. As an alternative, fresh chopped cilantro could be used in this recipe.
Coarsely chopped salted dry-roasted peanuts – Totally optional. Can add some crunchy texture when sprinkled over salad.

Make the marinade for the chicken…

Whisk one tablespoon extra-virgin olive oil, one tablespoon soy sauce and one tablespoon honey in a medium bowl to combine.

Add the chicken thighs.
Season with kosher salt and freshly ground black pepper.
Toss to coat.
Set aside to marinate for a few minutes.

Place a rack in the middle of the oven.

Heat broiler on high.

Cut the head of red cabbage in half through the core.
Cut each half into three wedges, keeping the core intact on each piece.
Arrange the cabbage wedges and trimmed green beans in a single layer on a large rimmed baking sheet.

Leave space in one area of the pan for the chicken.

Drizzle with the remaining two tablespoons extra-virgin olive oil.
OR use a basting brush to evenly apply the olive oil to the veggies.
Season as desired with salt.
Place the chicken in a single layer in the reserved space.
Broil until the cabbage, green beans and chicken are charred in spots and chicken is cooked through, 17 to 22 minutes.

When done, remove tray from oven and let cool for 5 to 10 minutes.

While the chicken and veggies are roasting, make the dressing.
Also a good time to prep the scallions & parsley.

In a small bowl, add the rice vinegar, toasted sesame oil, optional sriracha, grated garlic, remaining 2 tablespoons soy sauce, and remaining tablespoon of honey.
Whisk well to combine.
Season dressing with salt to taste.

How great is that caramelization? Be sure to place the rack in the middle of the oven so that it’s not too close to the broiler. You’ll achieve beautifully charred chicken and veggies that are perfectly cooked throughout.

And who doesn’t love cooking everything on just one pan?

Transfer the chicken and cabbage to a cutting board.
Transfer the green beans to a large serving bowl.
Remove the core from each cabbage wedge.
Coarsely chop the cabbage, then coarsely shred chicken.
Add both to the serving bowl with the green beans.

Add most of the sliced scallions along with the chopped parsley.
Drizzle the prepared dressing over the mixture.
Toss the salad to be sure it’s fully dressed.
Give it a taste and season with salt and pepper, if necessary.

For serving your Sesame Chicken & Cabbage Salad…

Top the mixture with the remaining sliced scallions along with additional chopped parsley or cilantro.
If desired, sprinkle with the optional chopped peanuts.

This stunning salad is hearty enough to be considered a meal. Especially if you enjoy it while it’s still warm.

For the larger appetites in the group, serve it with a side of rice or roasted potatoes.