1. Prepare the grilled sesame chicken according to the separate grilled sesame chicken recipe.
2. Make the sesame ginger dressing and set it aside.
3. In a large bowl, add the shredded green cabbage, shredded red cabbage, diced green onion, freshly diced cilantro, shredded carrots, thinly julienned red bell pepper, and seeded diced jalapeño.
4. Pour the sesame ginger dressing over the salad.
5. Toss to combine and coat the vegetables.
6. Cover the dressed salad and set it aside while the chicken bakes or grills according to the grilled sesame chicken recipe.
7. Transfer the salad to a large platter.
8. Add the grilled sesame chicken.
9. Garnish with toasted sliced almonds, roasted cashew halves, sesame seeds, extra cilantro, additional chopped green onion, and jalapeño slices if desired.
10. Add crispy wonton strips if using.
11. Serve as 4 hearty main dish servings or 6 side dish servings.

Make-Ahead Notes

• Vegetables can be chopped 1 to 2 days ahead.
• Sesame ginger dressing can be made 1 to 2 days ahead and stored separately in the fridge.
• Keep crunchy toppings separate when possible.
• Add almonds, cashews, sesame seeds, extra herbs, jalapeño slices, and optional wonton strips near serving for better texture.

Storage

Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Do not freeze.

This salad is served cold and does not need reheating.