Zaxby’s Asian Salad Recipe: Crunchy Cabbage With Sweet Almond Dressing

This restaurant-quality Asian salad brings together crisp cabbage, tender chicken, and a signature sweet almond dressing that’s impossible to resist. The secret lies in the perfect balance of textures and flavors, recreating that beloved Zaxby’s experience at home.

Every bite delivers a satisfying crunch from fresh vegetables, juicy grilled chicken, and the rich, nutty dressing that ties it all together. The dressing is the star here—creamy, slightly sweet, and packed with almond flavor that elevates the entire dish.

With simple ingredients and straightforward assembly, this salad comes together quickly without sacrificing authenticity. It’s a meal that feels indulgent but stays light and refreshing.

Serve it as a main course or a side—either way, it’s a crowd-pleaser that tastes just like the original.

Ingredients for Zaxby’s Asian Salad

Crisp cabbage, tender chicken, and a signature dressing bring this restaurant favorite to life at home.

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The cabbage is non-negotiable for that signature crunch. Napa cabbage is ideal (sweet, tender leaves), but green cabbage works in a pinch—just slice it thin. For the chicken, boneless, skinless breasts stay juicy when grilled quickly over high heat. Costco sells pre-trimmed breasts that save time. The almonds should be toasted until golden—buy them raw and do it yourself for maximum freshness.

No Napa cabbage? Iceberg lettuce adds crunch but lacks depth. Swap almond butter for peanut butter at a 1:1 ratio—flavor shifts slightly but still delicious. Rice vinegar can replace white vinegar for milder acidity. Out of sesame oil? Skip it entirely rather than substituting—its flavor is irreplaceable. The wonton strips? Crushed ramen noodles (uncooked) give similar crunch.

Dressing keeps 5 days refrigerated in a sealed jar. Shake before using. Assemble salad just before serving—cabbage wilts fast. Leftovers (undressed) hold 2-3 days in the fridge. Toast extra almonds—they’re great on ice cream (don’t judge).

Step-by-Step Instructions for Asian Salad With Sweet Almond Dressing

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare and Cook the Chicken

Season the 1 lb boneless skinless chicken breast generously with salt and pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the juices run clear.

Remove from heat and let it rest for 5 minutes before slicing thinly against the grain. This ensures the chicken stays tender and juicy. Set aside to cool completely before assembling the salad.

Step 2: Toast the Almonds and Prep Vegetables

In a dry skillet over medium heat, toast the 0.5 cup sliced almonds for 3-4 minutes, stirring frequently, until they turn golden brown and become fragrant. Remove from heat and let cool to preserve their crunch.

Thinly shred the 4 cups Napa cabbage and 1 cup red cabbage. Chop the 2 cups romaine lettuce into bite-sized pieces. Julienne the 1 whole carrots into thin matchsticks, and slice the 0.5 cup green onions on a diagonal for visual appeal.

Step 3: Whisk Together the Sweet Almond Dressing

In a bowl, combine the 0.5 cup mayonnaise, 0.25 cup almond butter, 2 tbsp white vinegar, 2 tbsp soy sauce, 2 tbsp granulated sugar, 1 tsp sesame oil, and 0.5 tsp garlic powder.

Whisk vigorously until the mixture is smooth and fully emulsified. The dressing should be creamy with a slight sheen from the sesame oil. Taste and adjust seasoning if needed, though the balance of sweet, tangy, and savory should be spot-on.

Step 4: Assemble the Salad with All Components

In a large serving bowl, combine the shredded Napa cabbage, romaine lettuce, red cabbage, julienned carrots, and sliced green onions. Toss gently to mix the greens without bruising them.

Add the cooled sliced chicken, toasted almonds, and 1 cup crispy wonton strips. Drizzle the sweet almond dressing over the top just before serving to maintain the crunch of the almonds and wonton strips. Toss lightly to coat everything evenly.

Wine and Beer Pairings for These Flavors

Light Beer Picks

A crisp Asian lager like Sapporo or Asahi complements the salad’s nutty dressing beautifully. The light, slightly sweet malt profile balances the tangy vinegar and soy notes without overpowering the dish. I always keep a few cold for this exact pairing. 🍺

Fruity White Wines

A Riesling with mild sweetness—try Dr. Loosen Blue Slate—cuts through the richness while echoing the dressing’s sugar. The citrus notes refresh your palate between bites of crunchy cabbage and chicken. Serve chilled to 45-50°F for best results.

Rosés with Body

Dry Provence rosé like Whispering Angel offers berry notes that contrast the salad’s savory elements. The acidity mirrors the dressing’s vinegar tang, while the subtle fruitiness complements the almond undertones. Perfect for warmer days.

Non-Alcoholic Options

For a booze-free pairing, try ginger beer with lime—the spicy kick plays off the sesame oil wonderfully. I also love cold-brewed jasmine tea; its floral aroma enhances the almond dressing’s depth. Both options keep the meal light and refreshing.

Craft IPA Alternatives

If you prefer hops, a session IPA like Allagash House Beer works surprisingly well. The lower ABV and balanced bitterness cleanse your palate without overwhelming the salad’s delicate flavors. 💫

Frequently Asked Questions