Save to Pinterest Last summer, my neighbor brought over a container of this salad after I'd mentioned feeling stuck in a lunch rut. One bite of that bright gingery crunch and I immediately texted her for the recipe. Now it's the only thing I want to eat when the weather turns warm and my appetite needs something that actually wakes me up.
I first made this for a book club meeting and honestly served it partly because I hadn't gone grocery shopping properly. Everyone kept asking what restaurant I'd ordered it from. Now it's my go to when I need to feed people something that looks impressive but takes zero actual cooking skill.
Ingredients
- 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here or poach two breasts ahead of time
- 1 cup shelled edamame: Thaw frozen edamame and cool completely so they stay pop in your mouth fresh
- 2 cups shredded green cabbage: The backbone that holds everything together without going wilted and sad
- 1 cup shredded red cabbage: Adds that gorgeous purple color and a slightly peppery bite
- 1 cup shredded carrots: Buy pre shredded to save time or use a box grater if you're feeling ambitious
- 2 green onions thinly sliced: Both white and green parts add different layers of mild onion flavor
- 1 red bell pepper thinly sliced: Creates these beautiful ribbons that make the salad feel fancy
- 1/2 cup roasted cashews or sliced almonds: Totally optional but that extra crunch layer makes everything better
- 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant and golden
- 1/4 cup rice vinegar: Use unseasoned vinegar so you control all the flavors yourself
- 2 tablespoons soy sauce: Swap for tamari if you need this to be gluten free
- 2 tablespoons honey or maple syrup: Balances all that tang and makes the dressing sing
- 2 tablespoons toasted sesame oil: This is the flavor engine of the whole operation
- 1 tablespoon freshly grated ginger: Fresh makes such a difference here than the powdered stuff in your pantry
- 1 garlic clove minced: One clove is plenty since it will mellow as the salad sits
- 1 tablespoon lime juice: Brightens everything and cuts through the sesame richness
- 1 teaspoon sriracha or chili sauce: Optional but adds just enough warmth to keep things interesting
- Salt and pepper: Always taste your dressing before you pour it over everything
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're using it. Whisk until the honey dissolves completely then taste and adjust salt and pepper as needed.
- Pile all the crunch into one big bowl:
- Add the shredded chicken cooked edamame both cabbages carrots sliced green onions and red bell pepper strips. Toss them gently with your hands to distribute everything evenly.
- Bring it all together:
- Pour that ginger dressing over the salad and toss thoroughly until every single piece is coated. Let it sit for 5 minutes so the cabbage starts to soften slightly and absorb all those flavors.
- Finish with the final crunch:
- Sprinkle the roasted cashews or almonds and those toasted sesame seeds over the top right before serving. They stay crunchiest when added at the very last minute.
- Serve it up:
- This is perfect immediately but even better after chilling for 15 minutes so all those flavors can really get to know each other.
Save to Pinterest This became my daughter's favorite school lunch after she told me she was tired of sandwiches every single day. Now she requests it specifically and I've learned to make triple batches because it disappears that fast in our house.
Make Ahead Magic
I keep all the vegetables shredded and ready in separate containers in the fridge. The dressing can be made up to three days ahead and stored in a jar. Just toss everything together when you're ready to eat and you have restaurant quality lunch in literally five minutes.
Protein Swaps
Baked tofu works beautifully here just press it first and cube it before tossing. Or skip the chicken entirely and double the edamame for a completely plant based version that still feels substantial and satisfying. Even leftover salmon from last night's dinner would be fantastic in this.
Serving Ideas
This salad holds up beautifully tucked into a whole wheat wrap or served over warm brown rice for a more substantial dinner. I've also served it alongside grilled fish for the perfect light summer meal that still feels complete.
- Scoop it into butter lettuce cups for an adorable low carb appetizer
- Top with sliced avocado for extra creaminess and healthy fats
- Add fresh cilantro or mint if you love herbs as much as I do
Save to Pinterest Hope this becomes one of those recipes you make without even thinking about it. There's something so satisfying about eating something this colorful and crunchy.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can assemble all components separately and store them in airtight containers for up to 24 hours. Add the dressing just before serving to maintain crispness of the vegetables and prevent sogginess.
- → How do I keep the salad crispy?
Store the dressing separately until ready to eat. Pat vegetables dry after washing and shredding. Keep the salad chilled until serving, and consider tossing with dressing only moments before eating for maximum crunch.
- → What are good substitutes for chicken?
Baked tofu, grilled shrimp, or tempeh work excellently. For vegetarian options, double the edamame or add chickpeas for additional protein and texture.
- → Is this salad gluten-free?
Yes, when you substitute tamari for regular soy sauce in the dressing. Always verify that other components like sesame oil and seasonings are certified gluten-free if needed.
- → How can I make the dressing less spicy?
Omit the sriracha entirely or use less than the recommended amount. You can also balance heat with additional honey or lime juice to adjust flavor to your preference.
- → What should I serve with this salad?
Pair with steamed rice, crispy wontons, or spring rolls for a complete meal. A crisp Sauvignon Blanc or iced green tea complements the Asian-inspired flavors beautifully.