Save to Pinterest The first time I made this salad was during a sweltering July afternoon when even the thought of turning on the oven made me break into a sweat. I had leftover rotisserie chicken from dinner the night before and a bag of edamame in my freezer that I'd bought on impulse at Trader Joe's months ago. The ginger dressing came together so quickly that I found myself dipping a spoon into it multiple times, adjusting the honey and sriracha until the balance hit just right.
Last summer I brought this to a poolside potluck, and honestly, I was a little nervous it would compete poorly with the heavier pasta dishes everyone else had brought. Within twenty minutes, my bowl was completely empty and three different people had asked me for the recipe. There's something about that gingery bright punch that cuts through the heat and makes everything feel lighter and more alive.
Ingredients
- 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, or poach two breasts in salted water for 15 minutes and let them cool before shredding with two forks
- 1 cup shelled edamame: Thaw frozen edamame quickly by running under warm water for a minute, then pat dry so they don't water down your salad
- 2 cups shredded green cabbage and 1 cup red cabbage: The green provides sweetness while red adds gorgeous color and a slightly peppery bite that balances the dressing
- 1 cup shredded carrots: Buy pre shredded to save time, or use a box grater for thicker pieces that hold their crunch better
- 2 green onions and 1 red bell pepper: Slice the bell pepper as thin as possible so it mimics the delicate crunch of the cabbage ribbons
- 1/2 cup roasted cashews or sliced almonds: Toast them in a dry skillet for 2 minutes over medium heat until fragrant, watching closely so they don't burn
- 2 tablespoons toasted sesame seeds: Toast these in the same pan after the nuts, swirling constantly until they start to smell nutty and golden
- 1/4 cup rice vinegar: This provides the backbone of acidity that cuts through the sesame oil and makes all the vegetables sing
- 2 tablespoons soy sauce: Use tamari if you're avoiding gluten, though regular soy sauce gives the dressing its signature umami depth
- 2 tablespoons honey or maple syrup: Start with one tablespoon and taste, then add more only if your ginger is particularly fierce or you prefer sweeter dressings
- 2 tablespoons toasted sesame oil: Don't even think about substituting this, because that roasted nutty flavor is what makes the dressing taste restaurant quality
- 1 tablespoon freshly grated ginger: Peel with a spoon to avoid wasting flesh, then grate directly into your bowl for maximum aromatic oil release
- 1 garlic clove minced: Use a microplane if you have one so the garlic practically dissolves into the dressing instead of leaving raw chunks
- 1 tablespoon lime juice: Squeeze it fresh right before making the dressing, because bottled lime juice never quite captures that bright floral quality
- 1 teaspoon sriracha or chili sauce: This is optional but honestly, that tiny background heat makes every other ingredient pop forward in a completely different way
Instructions
- Whisk together the dressing:
- In a small bowl, combine the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if using. Whisk vigorously until the honey dissolves completely into the liquid and everything emulsifies into a smooth golden mixture. Taste and adjust with more honey for sweetness or sriracha for heat, keeping in mind the flavors will mellow slightly as they coat the vegetables.
- Combine your salad base:
- In a large mixing bowl, add the shredded chicken, thawed edamame, both cabbages, carrots, sliced green onions, and red bell pepper. Toss everything together gently with clean hands or salad tongs to distribute the ingredients evenly before adding any dressing.
- Dress and toss thoroughly:
- Pour the ginger dressing over the salad and toss everything together until every single piece of chicken and vegetable is lightly coated. The dressing might seem like a lot at first, but the cabbage absorbs it beautifully and you want that flavor to reach every bite.
- Add the final crunch:
- Sprinkle the toasted cashews or almonds and sesame seeds over the top right before serving. Give everything one last gentle fold so the nuts stay mostly on top rather than sinking to the bottom of the bowl.
- Serve or chill briefly:
- This salad tastes fantastic immediately, but letting it sit for 15 minutes in the refrigerator allows the cabbage to soften slightly and the flavors to marry together. If you do chill it, give it another toss before serving to redistribute any dressing that has settled at the bottom.
Save to Pinterest My friend Sarah who claims to hate salads texted me at 10pm the night after I served her this, asking if I had any leftovers. That's when I knew this wasn't just another healthy lunch option but genuinely something people crave. There's something almost addictive about that combination of cool crisp vegetables against warm gingery dressing.
Make Ahead Magic
I've learned through trial and error that you can prep all the vegetables and shred the chicken up to 24 hours in advance, storing everything separately in airtight containers in the refrigerator. The dressing keeps beautifully in a jar for up to a week, actually developing a slightly deeper flavor as the ginger infuses into the oil. Just keep the nuts toasted in a separate bag and you can have restaurant quality salad on the table in under five minutes any night of the week.
Protein Swaps That Work
While shredded chicken is my go to because it absorbs that ginger dressing so well, I've also made this with baked tofu cubes that have been pressed and roasted until golden. Leftover grilled salmon works surprisingly well too, adding a richness that plays nicely against the sharp vinegar. During weeks when I want something lighter, I'll double the edamame and skip the animal protein entirely, feeling just as satisfied.
Seasonal Twists
In the height of summer when farmers markets are overflowing, I'll swap in thinly sliced sugar snap peas or fresh corn kernels for some of the cabbage. Fall calls for thinly sliced radishes and maybe some shredded Brussels sprouts for a more robust crunch that stands up to heartier appetites. Winter versions get a handful of fresh cilantro and sometimes even diced jicama for that extra satisfying crunch.
- Try adding a diced avocado for creaminess that turns this into a complete meal
- Fresh mint leaves torn and added at the end brighten everything in the most unexpected way
- Thinly sliced Persian cucumbers add another layer of refreshing crunch that works beautifully with the ginger
Save to Pinterest Here's to salads that actually make you excited to eat your vegetables and lunches that leave you feeling energized instead of heavy.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the ingredients separately and assemble just before serving to maintain crispness. The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- → How do I make this vegetarian?
Simply omit the chicken and increase the edamame portion or add baked tofu for protein. This keeps the dish satisfying and maintains the same nutritional benefits.
- → Is this gluten-free?
The salad is naturally gluten-free if you substitute tamari for regular soy sauce. Always check product labels for hidden allergens and cross-contamination risks.
- → What can I use instead of sesame oil?
You can substitute with extra virgin olive oil or avocado oil, though the flavor profile will be slightly different. For authenticity, toasted sesame oil is recommended.
- → How long does this salad stay fresh?
Keep the dressing separate and store in the refrigerator for up to 2 days. Add dressing just before eating to prevent the vegetables from becoming soggy.
- → Can I adjust the heat level?
Absolutely. Control the spice by adjusting or omitting the sriracha. You can also add jalapeños or reduce ginger quantity based on your preference.