Save I threw this salad together on a sweltering afternoon when turning on the stove felt impossible. I had leftover rotisserie chicken in the fridge, a bag of frozen edamame I kept forgetting about, and a produce drawer full of neglected vegetables that needed rescuing. What started as a clean-out-the-fridge experiment turned into something I now crave at least twice a week. The ginger dressing pulled everything together in a way that made me forget I was eating something so virtuous.
I brought this to a potluck once, worried it was too simple compared to the baked pastas and casseroles everyone else was hauling in. Instead, three people asked for the recipe before I even finished serving myself. One friend texted me the next day to say she made it for meal prep and ate it four days straight without getting bored. That is when I realized this salad had something special going on.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, it saves time and adds more flavor than plain poached breasts, just pull the meat and you are halfway done.
- Shelled edamame: These little green gems add a satisfying pop and keep the salad feeling hearty, I buy the frozen bags and just microwave them for three minutes.
- Shredded green cabbage: The backbone of the crunch, it holds up beautifully without wilting and adds a slight peppery bite that balances the sweetness of the dressing.
- Shredded red cabbage: Mostly for color, but it also brings a touch of earthiness that makes the bowl feel more complex.
- Shredded carrots: I use the pre-shredded kind without shame, they add sweetness and make every bite feel fresh and vibrant.
- Green onions: A sharp, grassy note that wakes up the whole dish, slice them thin so they blend in rather than dominate.
- Red bell pepper: Sweet, crisp, and visually stunning, it adds a juicy crunch that contrasts perfectly with the cabbage.
- Roasted cashews or sliced almonds: Optional, but they add a buttery richness and extra crunch that makes the salad feel like a treat.
- Toasted sesame seeds: A nutty, toasty finish that makes everything taste more intentional, I always toast mine in a dry pan for two minutes.
- Rice vinegar: The acid backbone of the dressing, it is mild and slightly sweet, which keeps the dressing balanced and not too sharp.
- Soy sauce: Adds salty umami depth, use tamari if you need it gluten free and you wont lose a thing.
- Honey or maple syrup: Just enough sweetness to round out the vinegar and ginger, I lean toward honey for a floral note.
- Toasted sesame oil: This is the secret weapon, a little goes a long way and it smells like the best takeout you have ever had.
- Freshly grated ginger: The star of the dressing, it brings heat, brightness, and a zing that makes every bite addictive.
- Garlic clove: Minced fine, it adds a savory bite that deepens the flavor without overpowering the ginger.
- Lime juice: A bright, citrusy lift that makes the dressing taste alive and keeps it from feeling too heavy.
- Sriracha or chili sauce: Optional, but if you like a little heat, this adds just enough kick without making it spicy.
Instructions
- Make the Dressing:
- Whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha in a small bowl until everything is smooth and glossy. Taste it and adjust the salt, pepper, or honey to your liking, the dressing should be bright, a little sweet, and boldly gingery.
- Assemble the Salad:
- Toss the shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper into a large bowl. Use your hands if you want, it helps everything mix more evenly and you can feel when the ingredients are distributed just right.
- Dress and Toss:
- Pour the ginger dressing over the salad and toss everything together until every shred of cabbage and piece of chicken is lightly coated. Do not be shy here, the dressing is what makes this salad sing.
- Garnish:
- Sprinkle the roasted cashews or almonds and toasted sesame seeds over the top. If you are feeling fancy, add a few extra green onion slices or a wedge of lime on the side.
- Serve or Chill:
- Eat it right away for maximum crunch, or let it sit in the fridge for fifteen minutes to let the flavors meld. Either way, it is going to taste incredible.
Save My sister made this for her book club and told me later that they spent half the meeting talking about the salad instead of the book. One of the women said it was the first time she actually enjoyed eating cabbage. I think that is the magic of this recipe, it takes everyday ingredients and makes them feel exciting, like you are eating something from a trendy lunch spot instead of a Tuesday dinner at home.
Make It Your Own
I have swapped the chicken for baked tofu more times than I can count, especially when I am cooking for my vegetarian friends. Just press the tofu, cube it, toss it in a little soy sauce and sesame oil, and bake it at 400 degrees for twenty five minutes until the edges get crispy. You can also use shrimp if you want something lighter, or skip the protein altogether and double the edamame for a purely plant based version. Fresh herbs like cilantro or mint add a whole new layer of brightness, and if you are not a fan of green onions, chives work beautifully without the sharp bite.
Storage and Leftovers
This salad holds up surprisingly well in the fridge for up to two days, though the cabbage will soften slightly after the first day. I like to store the dressed salad in an airtight container and sprinkle the nuts and sesame seeds on right before eating so they stay crunchy. If you are planning to keep it longer, store the dressing separately and toss it together when you are ready to eat. The dressing itself lasts for about a week in a sealed jar, and I have been known to use it on grain bowls, roasted vegetables, and even as a marinade for salmon.
Serving Suggestions
I love serving this salad on its own for a light lunch, but it also works beautifully as a side dish at barbecues or potlucks. It pairs incredibly well with grilled fish, especially miso glazed salmon, and I have served it alongside spring rolls or dumplings for an easy Asian inspired spread. If you want to make it more filling, serve it over a bowl of jasmine rice or alongside some crispy wonton strips. On hot summer nights, I pair it with iced green tea or a crisp Sauvignon Blanc, and it feels like the perfect refreshing meal.
- Add a handful of fresh cilantro or Thai basil for an herby, aromatic twist.
- Drizzle a little extra sesame oil over the top right before serving for an extra hit of toasty richness.
- If you love spice, add a few slices of fresh jalapeno or a sprinkle of red pepper flakes.
Save This salad has become one of those recipes I make without thinking, the kind that feels effortless but always impresses. I hope it becomes a regular in your kitchen too, because everyone deserves a salad this good.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can prepare individual components separately and assemble just before serving to maintain crispness. The dressing can be made up to 2 days ahead. Store chicken and vegetables in separate containers in the refrigerator.
- → What are good protein alternatives to chicken?
Baked tofu, grilled shrimp, or salmon work excellently. For vegetarian options, double the edamame or add chickpeas. Each alternative maintains the salad's nutritional profile while offering different flavor profiles.
- → How do I make this salad gluten-free?
Simply substitute tamari for regular soy sauce in the ginger dressing. Verify that all other ingredients, including sesame oil and sriracha, are labeled gluten-free as some brands may contain hidden gluten.
- → What vegetables can I substitute?
Customize based on preference and availability. Swap red cabbage for napa cabbage, add cucumber or snap peas, or use shredded beets for color. Keep a variety of textures and colors for visual appeal.
- → Is the sriracha necessary for the dressing?
No, sriracha is optional and adds heat. Omit it for a milder flavor profile, or adjust the amount based on spice preference. The dressing remains flavorful and balanced without it.
- → How long does this salad stay fresh?
Best enjoyed immediately after assembly. If leftovers occur, store in an airtight container for up to 1 day, though vegetables may soften slightly. Keep dressing separate if storing components individually.