Save It Last summer, my neighbor Sarah brought over a batch of this salad after I'd mentioned feeling stuck in a lunch rut. One bite of that crunch, that bright ginger kick, and I was absolutely hooked. I've made it every week since, sometimes doubling the batch just to keep up with how quickly my family devours it.
I made this for my book club last month, and three people asked for the recipe before they even finished their first helping. Theres something about the rainbow of colors and that zesty ginger aroma that makes people lean in a little closer at the table.
Ingredients
- 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here, or bake some breasts ahead of time
- 1 cup shelled edamame: Frozen edamame is totally fine, just thaw and cool it before tossing in
- 2 cups shredded green cabbage: The backbone of that satisfying crunch, dont skip it
- 1 cup shredded red cabbage: Brings gorgeous color and a slightly sweeter flavor
- 1 cup shredded carrots: Buy pre-shredded to save time, or use a box grater
- 2 green onions: Slice them thin so they distribute evenly throughout
- 1 red bell pepper: Adds sweetness and another layer of beautiful color
- 1/2 cup roasted cashews or almonds: Totally optional but honestly makes the dish
- 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes, game changer
- 1/4 cup rice vinegar: Provides that bright, tangy foundation
- 2 tablespoons soy sauce: Use tamari if you need this gluten-free
- 2 tablespoons honey or maple syrup: Balances all that tangy brightness perfectly
- 2 tablespoons toasted sesame oil: Dont even think about using untoasted, the difference is huge
- 1 tablespoon freshly grated ginger: Fresh is non-negotiable here, paste just doesnt sing the same way
- 1 garlic clove, minced: One small clove gives you background warmth without overpowering
- 1 tablespoon lime juice: Adds a fresh citrus note that lifts everything
- 1 teaspoon sriracha: Optional, but I love that gentle heat in the background
Instructions
- Whisk up that magic dressing:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha if using. Whisk until the honey dissolves completely and everything emulsifies into a beautiful, slightly thickened dressing.
- Pile all your crunch into a big bowl:
- In your largest salad bowl, toss together the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. The bowl will look gloriously full and colorful.
- Give it a thorough toss:
- Pour that ginger dressing over the salad and use tongs or clean hands to toss everything together. Make sure every single piece gets coated, reaching all the way to the bottom of the bowl.
- Add the final crunch:
- Sprinkle those roasted nuts and toasted sesame seeds over the top, giving them one last gentle fold through. The sesame seeds catch on all the nooks and crannies of the vegetables.
- Serve it up or let it rest:
- You can dig in immediately, but letting it chill for 15 minutes lets those flavors marry beautifully. The cabbage softens just slightly while staying wonderfully crisp.
Save It My daughter now requests this for her school lunch, and Ive caught my husband sneaking bites straight from the container at midnight. Something about the combination of cool crisp vegetables with that warm, zesty dressing just hits different.
Make It Your Own
This salad is incredibly forgiving and adaptable. Sometimes I swap the chicken for baked tofu or extra edamame, and it still delivers that protein-packed satisfaction.
The Perfect Balance
What makes this recipe sing is the interplay between the cool, crisp vegetables and that warm, aromatic dressing. The toasted sesame oil is the real MVP here, tying everything together with its nutty depth.
Serving Suggestions
This salad shines alongside pretty much anything. I love it with grilled fish, as part of an Asian-inspired spread, or all on its own for a light but filling meal.
- Pair with a crisp Sauvignon Blanc or iced green tea for the perfect match
- Add fresh cilantro or mint if you want even more brightness
- Make it a main course by serving over warm brown rice
Save It This salad has become my go-to for potlucks, busy weeknight dinners, and those days when I want something that feels indulgent but still keeps me energized. Hope it finds its way into your regular rotation too.
Common Questions About Recipes
- → What gives the salad its crunchy texture?
The combination of shredded cabbage, carrots, toasted sesame seeds, and optional roasted nuts like cashews or almonds creates a satisfying crunch.
- → Can I make this salad vegetarian?
Yes, simply omit the shredded chicken and add extra edamame or baked tofu for protein.
- → How is the ginger dressing prepared?
Whisk together rice vinegar, soy sauce (or tamari), honey or maple syrup, sesame oil, freshly grated ginger, minced garlic, lime juice, and optional sriracha, then season with salt and pepper.
- → What allergens should I be aware of?
Contains soy from edamame and soy sauce, tree nuts if added, sesame seeds, and poultry. For allergy concerns, omit nuts and use gluten-free tamari.
- → How long does it take to prepare and serve?
Preparation takes about 20 minutes, with an additional 15 minutes of cooking or chilling time for flavor melding.
- → What are some suitable beverage pairings?
This dish pairs well with crisp white wines like Sauvignon Blanc or iced green tea for a refreshing complement.