If you’re searching for a flavorful and nutritious meal that’s perfect for lunch or dinner, look no further than this vibrant Carrots & Cabbage Salad paired with jasmine rice and grilled chicken. This dish not only bursts with color but also offers a delightful crunch, making it a satisfying option for those warm summer days or as part of your healthy meal prep. With its Asian-inspired flavors, this salad is an excellent choice for anyone seeking to incorporate more vegetables into their diet while enjoying a dish that’s both tasty and filling. The combination of fresh ingredients and zesty dressing ensures a refreshing experience in every bite.

Ingredients

• For the Salad:
  • 2 cups green cabbage, finely shredded (ensure it’s fresh for the best flavor)
  • 1 cup carrots, grated (about 2 medium carrots; look for bright orange ones for sweetness)
  • 1 red bell pepper, thinly sliced (feel free to use yellow or orange for different color)
  • 1/2 cup green onions, chopped (both white and green parts add flavor)
  • 1/4 cup cilantro leaves, chopped (optional; adds a fresh herbal note)
• For the Grilled Chicken:
  • 2 boneless, skinless chicken breasts (choose organic if possible for better flavor)
  • 2 tablespoons soy sauce (low-sodium soy sauce is a great alternative for less sodium)
  • 1 tablespoon sesame oil (adds a rich, nutty flavor)
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 1 clove garlic, minced (fresh garlic will provide more robust flavor)
  • Salt and pepper to taste (feel free to experiment with other spices)
• For the Jasmine Rice:
  • 1 cup jasmine rice (a long-grain rice that is fragrant and slightly sticky when cooked)
  • 2 cups water or chicken broth (broth will add extra depth of flavor)
  • 1/4 teaspoon salt (adjust based on your taste preferences)
• For the Dressing:
  • 3 tablespoons rice vinegar (provides a nice balance of acidity)
  • 2 tablespoons sesame oil (for a rich, nutty undertone)
  • 1 tablespoon soy sauce (adds umami flavor)
  • 1 tablespoon honey or maple syrup (adds sweetness to balance the acidity)
  • 1 teaspoon grated ginger (fresh ginger adds a zingy element)
  • Salt and pepper to taste (to enhance flavors)

Steps / Instructions

1. Prepare the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, water or chicken broth, and salt. Bring to a boil over high heat, then lower to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Make sure to fluff with a fork and set aside to let it cool slightly, which will enhance its texture.
2. Marinate the Chicken: In a small bowl, mix the soy sauce, sesame oil, honey, minced garlic, salt, and pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are fully coated. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor infusion, allowing the chicken to absorb all the delicious notes.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat until hot. Remove the chicken from the marinade, discarding any excess to prevent flare-ups on the grill. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Remove from the grill and let it rest for 5 minutes before slicing to retain its juices and ensure tenderness.
4. Prepare the Salad: In a large mixing bowl, combine the shredded cabbage, grated carrots, red bell pepper, green onions, and cilantro if using. Toss to combine the vegetables evenly, creating a vibrant medley of colors and textures that will enhance the presentation of your Carrots & Cabbage Salad.
5. Make the Dressing: In a separate bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey or maple syrup, grated ginger, salt, and pepper until well blended. Taste and adjust the seasoning as necessary, ensuring it strikes the perfect balance of tangy and sweet.
6. Combine the Salad and Dressing: Pour the dressing over the mixed vegetables and toss until everything is evenly coated in the dressing, giving the vegetables a glossy finish. This step is crucial for ensuring each bite of your Carrots & Cabbage Salad is flavorful.
7. Assemble the Dish: To serve, place a scoop of jasmine rice on each plate, top with the Carrots & Cabbage Salad, and add slices of grilled chicken on the side. Drizzle any remaining dressing over the chicken if desired for an extra burst of flavor, and enjoy the combination of textures and tastes.

Tips & Tricks

To ensure your Carrots & Cabbage Salad remains fresh, consider these tips: You can learn more about this topic, which will help you perfect this dish.

• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. However, it’s best to keep the dressing separate until ready to serve to prevent sogginess and maintain the crunchiness of the vegetables.
• Make-Ahead: You can prepare the salad ingredients and the grilled chicken in advance. Just combine them when ready to serve, making this a great option for meal prep. The flavors can even meld together overnight for an enhanced taste.
• Common Mistakes: Avoid overcooking the chicken; it should be juicy and tender. Also, balance the dressing ingredients to ensure it’s not too salty or sweet. Additionally, avoid shredding the cabbage too finely, as larger pieces maintain better texture.
• Expert Tip: For added crunch, consider adding roasted peanuts or sesame seeds on top just before serving. You could also serve with lime wedges on the side for an extra zesty kick.

Variations

While this recipe is delicious as is, you can customize it to suit your preferences: Check out our related guide for more tips that cater to different tastes and dietary needs.

• Vegetarian Option: Swap the grilled chicken for grilled tofu or chickpeas for a plant-based protein source, ensuring everyone can enjoy this vibrant dish.
• Flavor Boost: Add some sriracha or chili flakes to the dressing for a spicy kick, elevating the flavor profile of your Carrots & Cabbage Salad.
• Additional Vegetables: Feel free to incorporate other vegetables like shredded radish, edamame, or snap peas for a colorful twist and added nutrition, making the dish even more appealing.

Print

Carrots & Cabbage Salad With Jasmine Rice & Grilled Chicken

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Asian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

30 min

🍳

Cook Time

25 min

🔥

Calories

—

A vibrant salad paired with jasmine rice and grilled chicken that bursts with color and offers a delightful crunch.

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Ingredients

US Metric

• 2 cups green cabbage, finely shredded
• 1 cup carrots, grated (about 2 medium carrots)
• 1 red bell pepper, thinly sliced
• 1/2 cup green onions, chopped
• 1/4 cup cilantro leaves, chopped (optional)
• 2 boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup jasmine rice
• 2 cups water or chicken broth
• 1/4 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• Salt and pepper to taste

Directions

1.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or chicken broth, and salt. Bring to a boil, then lower to a simmer, cover, and cook for about 15 minutes. Fluff with a fork and let cool slightly.

2.

In a small bowl, mix the soy sauce, sesame oil, honey, minced garlic, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes.

3.

Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

4.

In a large mixing bowl, combine the cabbage, carrots, red bell pepper, green onions, and cilantro. Toss to combine.

5.

In a separate bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey or maple syrup, grated ginger, salt, and pepper until well blended.

6.

Pour the dressing over the salad and toss until evenly coated.

7.

To serve, place a scoop of jasmine rice on each plate, top with the salad, and add sliced grilled chicken. Drizzle any remaining dressing over the chicken.