Save Last summer, I discovered this salad during a heatwave when turning on the oven felt like a personal betrayal. The crunch of cabbage and edamame against that gingery dressing made me forget I was eating something so healthy, and now it's become my go-to when I want something that feels substantial without being heavy.
I served this at a friends birthday picnic last month, and honestly, watching everyone go back for thirds while asking what I put in that dressing was better than any gift. The best part was how the flavors developed even more after sitting in the cooler for an hour, so dont stress about timing it perfectly.
Ingredients
- Cooked shredded chicken breast: Rotisserie chicken works perfectly here, just shred it with your hands for the most natural texture
- Shelled edamame: Thaw frozen edamame quickly by running under warm water, then pat dry so your dressing doesnt get watered down
- Green and red cabbage: Buy pre-shredded coleslaw mix to save time, or shred your own for extra crispiness that holds up better
- Shredded carrots: These add sweetness and color, plus they stay crunchy even after sitting in dressing
- Red bell pepper: Slice it paper thin so it mimics the texture of the cabbage rather than feeling chunky
- Green onions: Both white and green parts add flavor, with the whites giving a mild onion bite and greens for freshness
- Rice vinegar: This is the backbone of the dressing, providing brightness without harsh acidity
- Soy sauce or tamari: Tamari gives you the same umami punch without gluten if needed
- Honey or maple syrup: Just enough to balance the vinegar and heat, making the dressing crave-worthy
- Toasted sesame oil: This is not optional, it's what makes the dressing taste restaurant-quality
- Freshly grated ginger: Peel it with a spoon and grate against the grain for the most intense flavor
- Sriracha: Start with half if you're sensitive to heat, you can always add more
Instructions
- Whisk together your dressing:
- Combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Whisk until the honey dissolves completely and the mixture looks emulsified, then taste and adjust the seasoning.
- Prep all your vegetables while the dressing sits:
- Shred the cabbages and carrots if not pre-cut, slice the bell pepper into thin strips, and chop the green onions. Having everything ready before you start assembling makes the process feel effortless.
- Combine your base ingredients:
- In a large salad bowl, add the shredded chicken, edamame, both cabbages, carrots, sliced bell pepper, and green onions. Toss them gently with your hands to distribute everything evenly before adding dressing.
- Dress the salad:
- Pour about three-quarters of the dressing over the salad and toss thoroughly. Add more dressing as needed, coating everything but not drowning it. You want each ingredient to glisten, not swim.
- Add the finishing crunch:
- Sprinkle roasted cashews or almonds and toasted sesame seeds over the top right before serving. Serve immediately or let it chill for 15 minutes, which actually helps the flavors meld beautifully.
Save This recipe became my Wednesday lunch staple after realizing I actually looked forward to eating it, which is saying something for something so healthy. My teenage daughter, who typically rejects anything with visible vegetables, now requests it specifically and even helped me perfect the ginger ratio.
Make It Your Own
I've found that swapping edamame for roasted chickpeas works beautifully when you want something nuttier, and adding diced mango or fresh pineapple chunks transforms it into something entirely new while keeping the same spirit. The dressing is versatile enough to handle sweet additions without becoming cloying.
Texture Tips
Using a mandoline for the cabbage and peppers creates those delicate, restaurant-style shreds that make eating feel elegant, but a sharp knife and patience work perfectly fine. The key is uniformity so every bite contains a little bit of everything, rather than mouthfuls of just chicken or just cabbage.
Serving Suggestions
This salad shines alongside miso soup and vegetable spring rolls for a complete Asian-inspired dinner that comes together quickly. I've also served it over warm brown rice or quinoa when I need something more substantial, and the grain soaks up any extra dressing beautifully.
- Pair with a dry riesling or chilled sparkling water with lime
- Top with fresh cilantro or Thai basil for extra herbaceousness
- Serve in individual wide bowls rather than plates to keep all the components contained
Save Every time I make this now, I'm reminded that the best recipes are often the simplest ones that let fresh ingredients truly shine. Here's to many more bowls of crunchy, gingery happiness.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in the refrigerator for up to 3 days. Keep the dressing in an airtight container and assemble just before serving to maintain crispness. Alternatively, toss everything together and refrigerate for up to 2 hours—the flavors will meld beautifully.
- → What protein alternatives work well for this salad?
Baked tofu, grilled shrimp, turkey, or cooked edamame make excellent substitutes for chicken. For vegetarian versions, double the edamame or add chickpeas for protein. Each option pairs wonderfully with the ginger dressing.
- → How do I make this gluten-free?
Simply replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free. Always verify product labels for hidden allergens.
- → Can I adjust the spice level?
Absolutely. The sriracha is optional for those preferring milder heat. You can omit it entirely or add more for extra kick. Adjust to your taste preference by adding the sriracha gradually.
- → What vegetables can I swap or add?
Feel free to substitute with shredded zucchini, cucumber, snap peas, or mushrooms. Fresh herbs like cilantro and mint add wonderful brightness. Use what's fresh and available—this salad is very flexible.
- → How should I store leftover salad?
Store in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly, but the flavors develop nicely. Nuts can be added fresh when serving for optimal crunch.