Pin It Last summer, my neighbor brought this salad to our block party and I literally hovered over the bowl until I got the recipe. Something about that crunchy cabbage and creamy edamame combo had me going back for thirds. She laughed and said the secret was tossing it with the dressing while the chicken was still slightly warm. Now I make a huge batch every Sunday and eat it for lunch all week long.
I discovered this during one of those frantic weeknight moments when I had leftover rotisserie chicken and a random bag of edamame from the freezer. Now its the only salad my teenage son actually requests by name. We've started calling it our emergency dinner because everything can come from the pantry or freezer.
Ingredients
- Cooked shredded chicken breast: Rotisserie chicken works perfectly here, just shred it with two forks while still slightly warm
- Shelled edamame: Thaw frozen edamame quickly by placing in a colander under cool water for 2 minutes
- Shredded green and red cabbage: Bagged coleslaw mix is your friend here, or slice it thin with a sharp knife
- Shredded carrots: These add natural sweetness and incredible color contrast
- Red bell pepper: Slice these as thin as possible so they dont overwhelm each bite
- Rice vinegar and soy sauce: The foundation of that restaurant quality tangy flavor
- Toastedsesame oil: Dont skip the toasted version, regular sesame oil lacks that deep nutty aroma
- Fresh ginger: Peel it with a spoon instead of a knife to get all those spicy flavorful bits
- Honey or maple syrup: Just enough to balance the acidity without making it sweet
- Cashews or almonds: Toast them in a dry pan for 2 minutes until golden and fragrant
Instructions
- Whisk up the magic dressing:
- Combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Whisk vigorously until the honey dissolves completely and everything is emulsified.
- Build your colorful base:
- Place shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper in a large mixing bowl. Keep ingredients separated slightly if you want that gorgeous rainbow effect before tossing.
- Give it a good toss:
- Pour about three quarters of the dressing over the salad and use clean hands or tongs to mix everything thoroughly. Add more dressing if needed, but remember the vegetables will release some liquid as they sit.
- Finish with the good stuff:
- Sprinkle toasted cashews or almonds and sesame seeds over the top right before serving. The nuts will stay crunchiest if added last minute.
Pin It This salad saved me during my first month back at work after maternity leave. I could eat it one handed while bouncing a baby, and it actually made me feel like a functioning human being again.
Making It Your Own
Sometimes I swap in chopped peanuts instead of cashews for a totally different flavor profile. The dressing also works beautifully with grilled shrimp or even baked tofu cubes if you need a vegetarian option. My sister in law adds diced mango for sweetness in the summer.
The Perfect Texture Balance
The secret restaurant chefs know is that salad texture is just as important as flavor. Make sure your cabbage is sliced thin, your peppers are julienned, and your nuts are properly toasted. Each bite should have soft chicken, crisp vegetables, and crunchy nuts all working together.
Serving Suggestions
This works as a main course or pairs beautifully alongside grilled salmon or dumplings. For parties, serve it in a clear glass bowl to show off those gorgeous layers.
- Line the serving bowl with extra cabbage leaves for restaurant style presentation
- Offer extra sriracha on the side for spice lovers
- Keep some toasted sesame seeds handy for a fresh garnish top up
Pin It This is the kind of recipe that makes healthy eating feel like a treat instead of a chore. I hope it becomes your go to too.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad works great for meal prep. Prepare all components separately and store in airtight containers for up to 3 days. Combine and dress just before serving to maintain crispness.
- → What are good protein alternatives to chicken?
Try baked tofu, tempeh, grilled shrimp, or canned tuna for excellent protein alternatives. For vegetarian options, double the edamame or add chickpeas for added protein and heartiness.
- → How can I adjust the ginger dressing flavor?
Increase ginger for more spice, add more lime juice for tang, or incorporate sriracha for heat. Adjust soy sauce for saltiness and honey for sweetness based on your preference.
- → Is this suitable for gluten-free diets?
Yes, simply substitute tamari for regular soy sauce. Verify that all other ingredients, especially toasted sesame seeds and nuts, are certified gluten-free as they may contain hidden gluten.
- → What vegetables work as substitutions?
Swap red cabbage for purple cabbage, add snap peas or cucumber for freshness, use jicama for crunch, or incorporate shredded beets for color. Cherry tomatoes and radishes also add nice texture variations.
- → How long does the dressed salad stay fresh?
Once dressed, consume within 30-45 minutes for optimal crunch. For extended storage, keep dressing separate and add just before serving to prevent vegetables from becoming soggy.