Say hello to a salad that will change your dinner routine. This Crunchy Chicken + Cabbage Salad combines crisp homemade cassava “wonton” strips and salted peanuts with a bright sesame dressing, plus plenty of vegetables and protein for a satisfying, nutrient-packed meal.
I could easily eat this every night. The cassava “wonton” strips are incredibly simple to make—just cassava flour tortillas and a bit of oil—and add the perfect crispy contrast. If you don’t need a gluten-free option, store-bought wonton strips work well too.
The dressing really elevates the salad. A blend of coconut aminos, freshly squeezed lime juice, honey, sesame oil, garlic, ginger, and green onion gives it a sweet-savory, tangy flavor that brightens the whole dish. I often make extra dressing to keep in the fridge for other salads during the week.
This crunchy chicken and cabbage salad is:
- Gluten free
- Dairy free
- Soy free (when using coconut aminos)
- High in protein
- Rich in fiber, vitamins, and minerals
It’s everything you want in a flavorful, not-boring salad.
I can’t wait to see your versions—snap a photo and tag me on Instagram if you share it! If you make this recipe, a rating or review helps other readers decide to try it. Enjoy!
Crunchy Chicken + Cabbage Salad (gluten free)
- Author: Mia Swinehart
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Lunch, Dinner, Sides
Description
Gluten-free crunchy cabbage and chicken salad tossed with a tangy sesame dressing and finished with crispy cassava wonton strips and peanuts.
Ingredients
For the salad
- 1/2 Nappa cabbage, shredded
- 1 bell pepper, thinly sliced
- 1/3 red onion, very thinly sliced
- 1/2 cup dry roasted salted peanuts, roughly chopped
- About 3 cups shredded chicken (rotisserie or preferred protein)
For the dressing
- Juice of 2 limes
- 1/4 cup olive oil
- 3 tbsp honey
- 3 tbsp coconut aminos*
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 2 tsp sesame seeds
- 1/2 tsp fresh ginger, minced
- Red pepper flakes, to taste
- Handful of diced green onion
- 1/2 tsp salt, more to taste
- 1/4 tsp black pepper
For the cassava “wonton” strips
- 1 package cassava flour tortillas, sliced into small strips
- Oil of choice, for frying
- Salt, to taste
Instructions
- Prep the vegetables and chicken. Place the shredded cabbage, bell pepper, and red onion in a large bowl and set aside. Keep the chicken separate until ready to toss.
- Whisk together all dressing ingredients—lime juice, olive oil, honey, coconut aminos, sesame oil, garlic, ginger, sesame seeds, green onion, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
- Prepare the cassava “wonton” strips by cutting tortillas into long thin strips, then cutting those into shorter pieces.
- Heat a large skillet over medium heat with oil about 1/8″ deep. When the oil is hot, fry the cassava strips in small batches, spreading them so they don’t overlap. Cook about 1 minute, until lightly browned and crisp. Remove with a slotted spoon to paper towels and sprinkle with salt. Repeat until all strips are cooked and cool slightly.
- Toss the vegetables, shredded chicken, and peanuts together in the large bowl. Add the dressing to taste and toss until evenly coated. Serve topped with the crispy wonton strips and enjoy.
Notes
*If you substitute soy sauce for the coconut aminos, reduce added salt to taste and be aware the flavor will be less sweet.