Pin it The first time I made this salad, it was a chaotic Tuesday after work. I had leftover rotisserie chicken and a bag of slaw mix from an aborted taco night experiment. Something about the crunch against the tender chicken, hit with that zingy ginger dressing, turned what could have been a sad desk dinner into the meal I started craving weekly.
Last summer, I brought this to a potluck and watched it disappear in under ten minutes. My friend Sarah, who claims to hate salad, went back for thirds and demanded the recipe before she even finished her plate. Now it is our go to contribution for any gathering, especially when we need something that works for multiple dietary restrictions without sacrificing flavor.
Ingredients
- Shredded chicken breast: Rotisserie chicken works perfectly here, but poaching two breasts ahead of time gives you the most tender, shreddable meat for the salad base
- Shelled edamame: These little soybeans add protein and a satisfying bite, so do not skip them even if you are not usually a bean person
- Green and red cabbage: The dual colors make the salad visually striking, while the crunch holds up beautifully against the dressing
- Shredded carrots: They bring natural sweetness that balances the tangy dressing perfectly
- Red bell pepper: Thin slices provide both vibrant color and a fresh, crisp element throughout the salad
- Toasted sesame seeds: These tiny toasty bits make a huge difference in the overall flavor and authenticity
- Rice vinegar: Use unseasoned vinegar so you can control the salt and sweetness levels yourself
- Freshly grated ginger: The jarred stuff works in a pinch, but fresh ginger adds an unmistakable bright, spicy kick that transforms the dressing
Instructions
- Whisk together the ginger dressing:
- Combine rice vinegar, soy sauce, honey, sesame oil, freshly grated ginger, minced garlic, lime juice, and sriracha in a small bowl, whisking until the honey dissolves completely. Taste and adjust the seasonings, knowing the flavors will mellow slightly when tossed with the vegetables.
- Combine all the salad components:
- Place shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper in your largest salad bowl. The mixture will look like a mountain, but everything will settle down once dressed.
- Dress and toss the salad:
- Pour the ginger dressing over the salad and toss thoroughly with clean hands or large spoons until every piece is lightly coated. The cabbage should look glossy and vibrant, not drowned or limp.
- Add the final crunch:
- Sprinkle roasted cashews or almonds and toasted sesame seeds over the top right before serving. The nuts stay crispy when added last, giving each bite that perfect textural contrast.
Pin it This recipe became my weeknight salvation during a particularly hectic month at work. Something about the vibrant colors and satisfying crunch made even the most exhausting days feel manageable, one forkful at a time.
Make It Ahead
I have learned to prep all the vegetables and store them separately in the refrigerator, keeping the dressing in a small jar. When dinner time rolls around, everything comes together in minutes without any last minute chopping stress.
Protein Swaps
Baked tofu works beautifully here, and I have even used leftover grilled salmon when that was what I had on hand. The ginger sesame dressing is versatile enough to complement any protein you choose.
Serving Suggestions
This salad shines alongside anything off the grill or as a standalone light dinner. The balance of protein and vegetables makes it satisfying enough that you will not find yourself hungry an hour later.
- Serve inside butter lettuce cups for a fun handheld presentation at parties
- Add a scoop of cooked quinoa or brown rice if you need extra carbohydrates
- Top with crushed wonton strips for an extra layer of restaurant style crunch
Pin it Hope this salad brings as many bright, satisfying moments to your table as it has to mine. Happy cooking.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, this salad is excellent for meal prep. You can prepare all components separately and store them in airtight containers for up to 3 days. Combine everything just before serving to maintain crispness, or toss with dressing 15 minutes before eating to allow flavors to meld.
- → What can I substitute for chicken?
For a vegetarian option, replace chicken with baked tofu, extra edamame, or chickpeas. Grilled shrimp or salmon also work beautifully for variations. Adjust cooking time accordingly based on your protein choice.
- → Is this salad gluten-free?
Yes, simply substitute tamari for regular soy sauce in the dressing. Always verify that all ingredients, including sesame oil and sriracha, are certified gluten-free to avoid cross-contamination.
- → How do I keep the vegetables crisp?
Shred vegetables just before assembly or store them in water-filled containers. Add nuts and seeds only right before serving to prevent them from softening. If preparing ahead, keep dressing separate and add just before eating.
- → Can I make this nut-free?
Absolutely. Simply omit the cashews and almonds or replace them with pumpkin seeds or sunflower seeds for similar crunch. The sesame seeds can remain as they add wonderful texture and authentic Asian flavor.
- → What pairs well with this salad?
This dish pairs wonderfully with crisp white wines like Sauvignon Blanc, refreshing iced green tea, or coconut water. For a more substantial meal, serve alongside jasmine rice or noodles to complement the Asian-inspired flavors.