Save to Pinterest My sister stumbled into my kitchen last July, starving after a road trip, and I had to make something from whatever was lingering in the fridge. The edamame was leftover from Tuesday's stir-fry, the cabbage from weekend slaw, and this salad just happened. She went quiet for three full minutes, just crunching away, before asking for the recipe.
Last summer I made this for a backyard dinner when the temperature hit ninety degrees and nobody wanted to eat anything hot. My friend Sarah, who claims to hate salads, went back for seconds and then quietly asked if there was any left to take home. Now she requests it every time she visits.
Ingredients
- 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, or poach two breasts ahead of time and shred while warm
- 1 cup shelled edamame: Frozen edamame thawed in warm water for five minutes works beautifully
- 2 cups shredded green cabbage: Buy the bagged coleslaw mix to save time, or shred it yourself for crunchier results
- 1 cup shredded red cabbage: Adds that gorgeous purple contrast and slightly sweeter flavor
- 1 cup shredded carrots: The bagged matchstick carrots are perfect here, no grating needed
- 2 green onions: Slice them thin so their mild onion flavor distributes evenly
- 1 red bell pepper: Thin ribbons of pepper make the salad feel elegant
- 1/2 cup roasted cashews or almonds: These add the most satisfying crunch, toasted lightly for three minutes
- 2 tablespoons toasted sesame seeds: Toast them in a dry pan until fragrant, watching carefully so they do not burn
- 1/4 cup rice vinegar: Use unseasoned vinegar for the cleanest flavor
- 2 tablespoons soy sauce: Tamari works perfectly if you need gluten-free
- 2 tablespoons honey or maple syrup: Honey gives a classic sweetness, maple adds depth
- 2 tablespoons toasted sesame oil: This is non-negotiable for that authentic Asian flavor
- 1 tablespoon freshly grated ginger: Peel it with a spoon and grate it finely for the best infusion
- 1 garlic clove: Mince it super small so no one gets an overwhelming bite
- 1 tablespoon lime juice: Fresh squeezed makes all the difference here
- 1 teaspoon sriracha: Optional but adds such a lovely gentle heat
Instructions
- Whisk the dressing together:
- In a small bowl, combine the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha. Whisk until the honey dissolves completely, then taste and adjust salt and pepper as needed.
- Prep the salad base:
- In your largest salad bowl, toss together the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. The mixture will look like a mountain of colorful crunch.
- Dress the salad:
- Pour that ginger dressing over everything and use tongs to toss thoroughly, making sure every single piece gets coated. The cabbage will glisten and start to look irresistible.
- Add the finishing crunch:
- Sprinkle the roasted cashews or almonds and those fragrant toasted sesame seeds right over the top. They catch the light and promise incredible texture.
- Serve it up:
- Plate immediately for maximum crunch, or let it chill for fifteen minutes to let those flavors meld together. Either way, people will want seconds.
Save to Pinterest My mom always said that the best recipes come from desperation and an open fridge, and this salad proves her point every single time. It started as nothing special, but now it is the first thing people ask for when they say they are coming over.
Make It Your Own
Swap the chicken for baked tofu or extra edamame to make this completely vegetarian. The ginger dressing is strong enough to carry whatever protein you choose, and the crunch stays exactly the same.
The Secret To Perfect Texture
I learned the hard way that over-dressing this salad turns it into soup, which is why I always start with three quarters of the dressing and add more from there. You want the vegetables glistening, not swimming.
Timing Is Everything
This salad holds up remarkably well for lunch the next day, but the nuts lose their crunch, so pack them separately. The cabbage actually gets better after marinating in the dressing, so do not be afraid to make it ahead.
- Toast extra nuts and seeds while you are prepping so you have some for next time
- Double the ginger dressing because it keeps for two weeks and goes on everything
- Mandarin oranges or sliced grapes add a surprising sweetness that everyone loves
Save to Pinterest This salad has become my go-to for every potluck and picnic, and watching friends who claim to hate healthy food go back for thirds never gets old. Sometimes the simplest recipes become the ones we treasure most.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the ingredients and dressing separately up to 24 hours in advance. Store the shredded chicken, vegetables, and edamame in airtight containers in the refrigerator. Keep the dressing in a sealed jar. Toss everything together just before serving to maintain the crisp texture of the vegetables.
- → What protein alternatives work well?
Baked tofu, tempeh, or grilled shrimp make excellent substitutes for chicken. For a vegetarian version, simply increase the edamame to 2 cups and add extra crunchy vegetables like sugar snap peas or water chestnuts. Leftover rotisserie chicken also works perfectly for a quicker preparation.
- → How do I adjust the dressing flavor?
The ginger dressing is easily customizable. For more sweetness, add an extra tablespoon of honey or maple syrup. Increase the sriracha for additional heat, or add fresh chili slices. More acid lovers can increase the rice vinegar or lime juice. The dressing should balance tangy, sweet, and savory notes—taste and adjust before tossing.
- → Can I use different vegetables?
Absolutely. Shredded Brussels sprouts, kale, or romaine lettuce can replace or supplement the cabbage. Add cucumber, sugar snap peas, or mung bean sprouts for extra crunch. Thinly sliced jicama or radishes contribute pleasant peppery notes and crisp texture. The base formula works with most crunchy vegetables.
- → Is this salad gluten-free?
The salad becomes naturally gluten-free when you substitute tamari for regular soy sauce. All other ingredients—edamame, vegetables, chicken, and the remaining dressing components—are naturally gluten-free. Always check your condiment labels to confirm, especially for the sriracha and toasted sesame oil.
- → How long does this keep in the refrigerator?
When stored properly in an airtight container, the dressed salad keeps for 2-3 days. The vegetables will soften slightly but remain enjoyable. For best texture, store the salad and dressing separately, combining individual portions as needed. The dressing alone lasts up to 2 weeks refrigerated.