Save to Pinterest Last summer my neighbor invited me over for what she called "that salad that makes people forget they're eating healthy." I took one bite of the crunchy cabbage and that bright ginger dressing hit me like sunshine. Now I make a double batch every Sunday and somehow it disappears by Wednesday anyway.
My sister-in-law brought this to a potluck last month and I literally hovered over the bowl picking out all the edamame before anyone else could get to it. She finally caught me and laughed, then wrote the recipe on the back of a napkin. That napkin is now taped inside my pantry door.
Ingredients
- 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here, just shred it with your fingers for the most tender texture
- 1 cup shelled edamame: Thaw frozen edamame and toss them in still slightly cold for that satisfying pop against the crisp vegetables
- 2 cups shredded green cabbage and 1 cup red cabbage: The green brings sweetness while red adds a peppery bite and that gorgeous purple contrast
- 1 cup shredded carrots: Buy pre-shredded to save time, or use a box grater for thicker shreds that hold up better
- 2 green onions and 1 red bell pepper: Slice them thin so every forkful gets that sharp onion brightness and sweet pepper crunch
- 1/2 cup roasted cashews or almonds: Toast them in a dry pan for 2 minutes first if you want next-level nutty flavor
- 2 tablespoons toasted sesame seeds: These little guys add so much sesame flavor, don't skip them
- 1/4 cup rice vinegar and 2 tablespoons soy sauce: Use tamari if you need gluten-free, the flavor stays exactly the same
- 2 tablespoons honey or maple syrup: Balances the vinegar and soy sauce perfectly, adjust to your sweetness preference
- 2 tablespoons toasted sesame oil: This is the backbone of the dressing, don't even think about using regular oil instead
- 1 tablespoon freshly grated ginger: Fresh is non-negotiable here, the jarred stuff tastes like sad cardboard in comparison
- 1 garlic clove and 1 tablespoon lime juice: Mince the garlic super fine so you don't bite into raw chunks
- 1 teaspoon sriracha: Optional if you want gentle heat, add more if you like it spicy
Instructions
- Whisk up that magic dressing:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if using. Whisk until the honey dissolves completely, then taste and add salt and pepper as needed.
- Pile everything into your biggest bowl:
- Add shredded chicken, edamame, both cabbages, carrots, green onions, and sliced red bell pepper to a large salad bowl. Don't worry about mixing it yet.
- Give it that first toss:
- Pour about three-quarters of the dressing over the salad and toss thoroughly with tongs or clean hands. Add more dressing until everything's lightly coated but not drowning.
- Add the finishing crunch:
- Sprinkle roasted cashews or almonds and those toasted sesame seeds over the top right before serving. They'll stay crunchier this way instead of getting soggy in the dressing.
Save to Pinterest Last week my daughter took this for lunch three days in a row and finally asked if she could please have something else for variety. I counted that as a parenting win.
Making It Your Own
Sometimes I swap the chicken for baked tofu cubes or double the edamame for a completely plant-based version. The dressing works on literally anything crunchy, so don't be afraid to use whatever vegetables are languishing in your crisper drawer.
The Perfect Texture Balance
The real secret is cutting everything to roughly the same size, those thin ribbons of cabbage and pepper should match the shredded chicken pieces. When every ingredient is the same size, you get all the flavors in every single bite instead of picking around the big chunks.
Serving It Up
This makes enough for four solid lunches or a generous side for six people at a summer potluck. I've learned to serve it on chilled plates when it's hot out, something about the cold plate against the crisp vegetables makes it taste even fresher.
- Pair with an iced green tea or crisp white wine
- Top with extra crushed nuts just before serving for maximum crunch
- Serve immediately or let it chill 15 minutes for deeper flavor
Save to Pinterest This is the salad that finally made me actually crave vegetables, and if that's not magic, I don't know what is.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare components separately and store them in the refrigerator. Keep the dressing in a separate container and combine everything just before serving, or toss and chill for up to 2 hours before eating to allow flavors to meld.
- → How do I make this vegetarian?
Simply omit the chicken and double the edamame, or substitute with baked tofu cubes for additional protein. This maintains the salad's texture and nutritional balance.
- → What can I substitute for sesame oil?
If unavailable or allergic, use neutral oil like grapeseed or avocado oil blended with a splash of toasted sesame seeds for flavor. Adjust quantities to taste.
- → Is this salad gluten-free?
The salad is naturally gluten-free when using tamari instead of regular soy sauce. Always verify ingredient labels for hidden gluten in store-bought components.
- → What fresh herbs would enhance this dish?
Fresh cilantro or mint leaves add brightness and complexity. Add them just before serving to maintain their delicate flavor and vibrant appearance.
- → How can I adjust the spice level?
Control heat by adjusting or omitting sriracha in the dressing. For milder flavor, reduce ginger to 1-2 teaspoons, or skip it entirely and add more lime juice for acidity.