Snap the slicing disk into the food processor for the cabbage, then switch to the shredding blade for the carrots, and this shredded vegetable salad be done in minutes! An easy tahini dressing gives it a bit of flavor and is a nice change from the usual mayo-based slaws. Crunchy sesame seeds coat tender chicken strips to make a complete, fiber-rich meal with one-and-a-half cups of veggies.

Shredded Vegetable Salad With Sesame Chicken Strips

Ingredients

• 2 cups (140g) green cabbage, shredded
• 1 cup (70g) carrot, shredded
• 4 large red radishes, thinly sliced
• 2 tbsp tahini
• 2 tsp tamari soy sauce
• 2 tsp rice vinegar
• 1 tsp honey
• 2 tsp fresh ginger, grated
• 8 oz (227g) chicken breast or chicken tenderloins, raw
• 1 large egg white
• 2 tbsp sesame seeds
• Vegetable oil spray

Directions

Preheat the oven to 400ºF (205ºC). Line a small sheet pan with parchment paper and set aside.

To prepare the dressing: combine the tahini, tamari, rice vinegar, honey and ginger in a small bowl or measuring cup and whisk to combine.

To prepare the salad: combine the cabbage, carrots and radishes in a large bowl..Pour the dressing over the vegetables and toss to coat.

To prepare the chicken: If using chicken breast, cut  into 6 even slices, across the grain. If using tenderloins, leave whole. Whisk the egg white with 1 teaspoon water in a medium bowl. Spread the sesame seeds in another bowl. Dip each piece of chicken first in the egg white, then coat with sesame seeds, and set on the parchment-lined pan. Lightly spread with cooking spray.

Bake for 15-20 minutes or until cooked through and the centers reach 165°F. Divide the salad evenly amongst 2 bowls and top with chicken. Serve immediately.

Serves: 2 | Serving Size: 1 ½-2 cups of shredded veggies + 3 slices chicken breast

Nutrition (per serving): Calories: 361; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 83mg; Sodium: 477g; Carbohydrate: 18g; Dietary Fiber: 6g; Sugar: 9g; Protein: 34g

Nutrition Bonus: Potassium: 857mg; Iron: 15%; Vitamin C: 63%; Vitamin A: 615%

Originally published September 2018; Updated April 2026