Pin It Last summer, my kitchen was brutally hot and the last thing I wanted was a warm meal. I threw together whatever crunch vegetables I had in the fridge, some leftover rotisserie chicken, and that edamame sitting in my freezer. The first bite hit me with this bright, zesty ginger kick that woke up my entire afternoon. Now it's the salad I make when I need something that actually feels like a meal but keeps me light on my feet.
My sister was over last month, complaining about how salads never fill her up, and I served this without announcing it was healthy. She took three bites, looked up, and asked why I'd never made this for her before. Something about the combination of textures crisp cabbage, creamy edamame, tender chicken makes it feel indulgent while actually being packed with protein.
Ingredients
- 2 cups cooked, shredded chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts ahead of time and shred while warm
- 1 cup shelled edamame: Thaw frozen edamame overnight in the fridge or cook according to package directions and cool completely
- 2 cups green cabbage and 1 cup red cabbage, shredded: The color contrast makes this salad gorgeous, and red cabbage holds its crunch better than green
- 1 cup shredded carrots: Buy pre-shredded to save time, or use a box grater for thicker shreds that maintain texture
- 2 green onions and 1 red bell pepper: Slice both as thin as possible so they distribute evenly throughout each bite
- 1/2 cup roasted cashews or almonds: Toast them in a dry pan for 2 minutes until fragrant if you have time, otherwise straight from the bag works
- 2 tablespoons toasted sesame seeds: These add that final restaurant finish that makes people ask what your secret ingredient is
- 1/4 cup rice vinegar: Use unseasoned rice vinegar for the cleanest flavor
- 2 tablespoons soy sauce: Tamari works perfectly if you need gluten-free
- 2 tablespoons honey or maple syrup: The sweetness balances all those tangy vinegar notes and mellows the ginger
- 2 tablespoons toasted sesame oil: This is non-negotiable for authentic flavor, cold-pressed gives the best aroma
- 1 tablespoon freshly grated ginger: Peel with a spoon and grate fine, nobody wants chewy ginger strings in their salad
- 1 garlic clove, minced: Mince it right before whisking the dressing so it stays pungent
- 1 tablespoon lime juice: Brightens everything and cuts through the sesame oil richness
- 1 teaspoon sriracha: Leave it out if you're heat-sensitive, but I promise it makes the dressing sing
Instructions
- Whisk together your dressing base:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha until the honey dissolves completely. Let it sit while you prep the vegetables so the ginger infuses the vinegar.
- Assemble your salad foundation:
- In your largest salad bowl, pile in the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. The bowl needs to be big enough to toss everything without spilling.
- Dress and toss thoroughly:
- Pour about three quarters of the dressing over the salad and toss with tongs or clean hands until every single piece is lightly coated. Add more dressing if needed, but remember the vegetables release water as they sit.
- Add the final crunch:
- Sprinkle the toasted nuts and sesame seeds over the top right before serving so they stay crisp and dont get soggy from the dressing.
Pin It Now this salad shows up at every summer potluck I attend. Last week, my friend texted me at 11pm asking for the recipe because she couldn't stop thinking about the leftovers she'd taken home. Something about that gingery kick makes it memorable, not just another salad.
Making It Your Own
I've learned that this formula works with whatever protein you have on hand. Baked tofu cubes, grilled shrimp, or even hard-boiled eggs all play nicely with the dressing and crunch.
The Dressing Secret
Double the dressing and keep it in a jar in your fridge. It transforms plain greens, roasted vegetables, or even cooked rice into something restaurant-quality in seconds.
Serving It Up
This salad holds up beautifully for lunch the next day, but pack the dressing and nuts separately. I've eaten it straight from the container standing in my kitchen more times than I care to admit.
- Top with sliced avocado for extra creaminess if you're not serving it immediately
- Swap cashews for peanuts to lean into Thai flavors
- Add fresh herbs at the end, never before tossing with dressing
Pin It Cold, crisp, and somehow comforting all at once, this salad is what happens when you throw colors and textures into a bowl and hope for the best. The best discoveries often start that way.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in the refrigerator for up to 2 days. Keep the dressing separate and toss everything together just before serving to maintain the crunch of the vegetables.
- → What's a good substitute for chicken?
Baked tofu, grilled shrimp, or additional edamame work wonderfully for vegetarian options. For added protein, consider chickpeas or white beans as plant-based alternatives.
- → How can I make this gluten-free?
Simply replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free, making this salad easily adaptable.
- → What vegetables can I swap or add?
This salad is versatile! Try adding cucumber, snap peas, radishes, or shredded beets. You can also substitute any green for the cabbage, such as spinach or kale for a different texture.
- → How long does the ginger dressing keep?
Store the dressing in an airtight container in the refrigerator for up to 5 days. The flavors actually intensify over time, making it great for meal prep.
- → Can I make this nut-free?
Absolutely. Simply omit the cashews and almonds, or replace them with seeds like sunflower seeds or pumpkin seeds for added crunch and nutrition.