Save The crunch of that first bite still echoes in my kitchen memory from last summer when I needed something that wouldnt leave me feeling heavy in the afternoon heat. I had leftover roasted chicken from dinner the night before and a bag of edamame staring at me from the freezer, and somehow this salad came together in that beautiful way where the ingredients seem to know exactly what theyre doing. My roommate walked in mid-chop and asked if I was making takeout, which was probably the best compliment I could have gotten.
I made this for my sisters lunch last month and she literally stopped mid-conversation after her first forkful, eyes wide, asking me what kind of magic was in the dressing. There is something deeply satisfying about how the shredded cabbage stays crisp while the chicken soaks up all those vibrant flavors. We ended up eating on the back porch and forgetting to talk because we were too busy enjoying each bite.
Ingredients
- 2 cups cooked shredded chicken breast: Leftover roasted chicken works beautifully here, or pick up a rotisserie chicken to save time
- 1 cup shelled edamame: These little green powerhouses add protein and the most satisfying pop in every bite
- 2 cups shredded green cabbage: The backbone of the salad that keeps everything crisp and fresh
- 1 cup shredded red cabbage: Brings gorgeous color and a slightly sweeter crunch
- 1 cup shredded carrots: Natural sweetness that balances the zesty dressing perfectly
- 2 green onions: Subtle onion flavor that wont overpower the delicate ginger notes
- 1 red bell pepper: Thin slices add a fresh, mild sweetness and gorgeous jewel tones
- 1/2 cup roasted cashews or almonds: Totally optional but that extra crunch layer takes this over the top
- 2 tablespoons toasted sesame seeds: Toast them yourself in a dry pan for maximum nutty flavor
- 1/4 cup rice vinegar: Provides the bright acidity that makes this salad sing
- 2 tablespoons soy sauce: Use tamari if you need this gluten-free
- 2 tablespoons honey or maple syrup: Just enough sweetness to round out the sharp edges
- 2 tablespoons toasted sesame oil: This is the flavor powerhouse you cannot skip or substitute
- 1 tablespoon freshly grated ginger: Fresh is absolutely non-negotiable here, paste just will not work
- 1 garlic clove: One clove is plenty, you do not want it to overshadow everything else
- 1 tablespoon lime juice: Adds a bright finish that makes all flavors pop
- 1 teaspoon sriracha: Optional, but I love that gentle warmth in the background
Instructions
- Whisk up your magic dressing:
- Combine the 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 everything emulsifies into a gorgeous golden mixture, then taste and adjust with salt and pepper as needed.
- Pile all your crunch into the bowl:
- Add the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper to a large salad bowl. Do not be afraid to get your hands in there and toss everything together so the colors get evenly distributed.
- Bring it together with dressing:
- Pour that ginger dressing over the salad and toss thoroughly until every single shred is coated. The cabbage will start to glisten and the whole bowl will smell incredible.
- Finish with your crunch factor:
- Sprinkle the roasted cashews or almonds and those toasted sesame seeds over the top right before serving. This keeps them perfectly crisp instead of soggy.
- Serve it your way:
- Dive in immediately if you cannot wait, or let it chill for fifteen minutes to let the flavors meld together even more beautifully. Either way works perfectly.
Save This recipe became my go-to for impromptu porch dinners with friends last season because it looks stunning and feels special but comes together in minutes. There is something about the combination of textures and flavors that makes people slow down and really enjoy their food.
Make It Your Own
I have swapped in baked tofu for the chicken when my vegetarian sister comes over, and honestly it works just as beautifully. The salad base is so versatile that you can play with whatever vegetables you have in your crisper drawer.
Meal Prep Magic
This might be the ultimate meal prep salad because the cabbage actually gets better after a day in the fridge. I keep the dressing and nuts separate until I am ready to eat, then give everything a good toss and it tastes freshly made.
Serving Suggestions
A glass of crisp Sauvignon Blanc or ice-cold green tea makes this feel like a restaurant lunch right at home. I have also served it alongside grilled salmon for a light dinner that feels fancy but could not be simpler.
- Top with fresh cilantro or mint if you want even more brightness
- Chives work beautifully if you are not into green onions
- Extra sriracha on the side for the heat seekers at your table
Save Every time I make this now, I think about that afternoon on the porch and how the best recipes often come from just using what you have. Hope this brings you some crunchy, zesty joy too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can assemble the vegetables and store them separately from the dressing for up to 24 hours. Toss everything together just before serving to maintain crispness and prevent sogginess.
- → How do I make this vegetarian?
Omit the chicken and increase the edamame quantity to 2 cups, or substitute with baked tofu cubes for added protein. The rest of the salad remains unchanged.
- → Is this salad gluten-free?
Use tamari instead of regular soy sauce to make it gluten-free. Always verify that other condiments like sesame oil and sriracha are certified gluten-free.
- → What nuts can I use if I have allergies?
Roasted cashews and sliced almonds are suggested, but you can substitute with sunflower seeds, pumpkin seeds, or simply omit nuts entirely for a nut-free version.
- → Can I adjust the spice level?
The sriracha is optional, so you can omit it for a milder salad. Adjust ginger quantity to your preference, or add more chili sauce for increased heat.
- → What beverages pair well with this dish?
This salad pairs beautifully with crisp Sauvignon Blanc wine or refreshing iced green tea. Both complement the ginger, sesame, and Asian-inspired flavors.