Save to Pinterest The first time I made this salad was during a sweltering July heatwave when turning on the oven felt like a punishment. I had leftover rotisserie chicken in the fridge and a bag of edamame I'd forgotten about from a previous stir-fry experiment. Something about the crunch of raw cabbage against tender chicken, all slicked with that gingery dressing, made my entire kitchen feel cooler. Now it's the only thing I crave when the mercury climbs past eighty.
Last summer, my sister Sarah and I made huge batches of this for a poolside gathering, and honestly, the salad disappeared faster than the drinks. People kept asking what made the dressing so bright, and I loved watching their faces when I explained how simple it was. There's something deeply satisfying about serving something so vibrant that people assume it took all day.
Ingredients
- 2 cups cooked, shredded chicken breast: Rotisserie chicken works beautifully here, and the slight seasoning from store-bought birds adds depth
- 1 cup shelled edamame: These little soybeans bring buttery protein and a satisfying pop against the crisp vegetables
- 2 cups shredded green cabbage: Provides the backbone crunch that holds up beautifully to the dressing without wilting
- 1 cup shredded red cabbage: Adds gorgeous jewel tones and a slightly sweeter note than its green counterpart
- 1 cup shredded carrots: Their natural sweetness balances the tangy dressing while contributing more welcome texture
- 2 green onions, thinly sliced: Mild onion flavor that wont overpower, plus they look lovely scattered throughout
- 1 red bell pepper, thinly sliced: Brings fresh crunch and a burst of color that makes the whole bowl sing
- 1/2 cup roasted cashews or sliced almonds: The final flourish of crunch that elevates this from lunch to something special
- 2 tablespoons toasted sesame seeds: Nutty, toasty notes that perfectly complement the sesame oil in the dressing
- 1/4 cup rice vinegar: The foundation of acidity that makes every other ingredient wake up and taste more like itself
- 2 tablespoons soy sauce: Use tamari if you need it gluten-free, but dont skip the umami depth it provides
- 2 tablespoons honey or maple syrup: Just enough sweetness to round out the sharp edges without making the dressing cloying
- 2 tablespoons toasted sesame oil: This is the flavor that makes the dressing taste restaurant-quality and utterly distinctive
- 1 tablespoon freshly grated ginger: Fresh is non-negotiable here, as it brings that spicy warmth that makes the whole salad feel alive
- 1 garlic clove, minced: One clove is plenty, as the raw garlic will mellow slightly as the salad sits
- 1 tablespoon lime juice: Bright acid that plays beautifully with the rice vinegar and makes the flavors sparkle
- 1 teaspoon sriracha or chili sauce: Optional, but I love the subtle heat that lingers at the back of each bite
Instructions
- Whisk together the magic dressing:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if you like a little heat. Whisk until the honey dissolves completely and the mixture looks slightly thickened, then season with salt and pepper to taste.
- Build your colorful base:
- In a large salad bowl, pile in the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. The bowl should look like a edible confetti explosion before you even add the dressing.
- Dress it up:
- Pour that gorgeous gingery dressing over the salad and toss thoroughly until every piece of chicken and every shred of cabbage is glossy and coated. The vegetables will start to glisten and the aromas will immediately fill your kitchen.
- Add the final crunch:
- Sprinkle the roasted cashews or almonds and toasted sesame seeds over the top, letting some tumble into the salad for惊喜 in every bite. The contrast between the creamy dressed vegetables and the crispy nuts is what makes this so addictive.
- Serve it now or later:
- You can dig in immediately while everything is at its crispest, or refrigerate for 15 minutes to let the flavors meld and the vegetables soften slightly. Both ways are perfect, depending on your mood.
Save to Pinterest My friend Becca texted me at 11pm one night, absolutely desperate for this recipe after she'd had it at my house weeks earlier. That's when I knew this wasn't just a salad, it was the kind of food that lives in your head rent-free until you make it again.
Make It Your Own
Sometimes I swap the chicken for baked tofu when I want a vegetarian version, and honestly, the way the tofu absorbs that ginger soy dressing might be even better than the chicken. I've also thrown in shredded Brussels sprouts when I was low on cabbage, and the slight bitterness made everything taste more sophisticated.
Pairing Suggestions
A crisp Sauvignon Blanc cuts through the sesame oil beautifully, but an iced green tea with a squeeze of extra lime might be even more refreshing. When I serve this for dinner, I like to have some warm naan or steamed jasmine rice on the side to sop up any extra dressing that pools at the bottom of the bowl.
Storage Secrets
This salad keeps surprisingly well in the refrigerator for up to two days, though the nuts will lose their crunch if stored dressed. I keep the nuts and seeds in a separate small container and sprinkle them on fresh each time, which makes leftover lunch feel just as special as the first serving. The vegetables stay crisp because they're sturdy enough to handle the acidity without collapsing.
- Store any leftover dressing in a sealed jar in the fridge, it will keep for a week and is fantastic on simple steamed vegetables
- If the dressing thickens in the refrigerator, let it come to room temperature and whisk it before adding to the salad
- The cashews can be toasted in a dry pan over medium heat for 3 to 4 minutes to wake up their flavor before adding
Save to Pinterest There's something deeply satisfying about eating a salad that feels this substantial while still leaving you light and energized. This is the bowl I turn to when I want to feel nourished without feeling weighed down.
Answers to Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance and store them separately. Keep the dressing in a sealed container and combine everything just before serving to maintain crispness.
- → How do I make this vegetarian?
Simply omit the chicken and increase the edamame or add baked tofu cubes for protein. This maintains the dish's nutritional value and satisfying texture.
- → What can I substitute for sesame oil?
Neutral oils like grapeseed or avocado oil work well if you need a milder flavor. You can also use peanut oil for a complementary Asian-inspired taste.
- → Is this gluten-free?
Yes, when you substitute tamari for regular soy sauce. Always verify that all other ingredients, including sriracha, are certified gluten-free.
- → What storage options do I have?
Store leftover salad in an airtight container for up to 2 days, though vegetables may soften slightly. Keep dressing separate and add just before eating for best texture.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken saves time and works beautifully. Simply shred it and use about 2 cups. This is perfect for quick weeknight meals.