Save to Pinterest The first time I made this salad, I had just come home from yoga and wanted something that felt nourishing but not heavy. I started throwing together whatever vegetables I had in the crisper drawer, and the combination of colors was so striking I almost took a picture before even tasting it. That afternoon changed how I think about salads entirely, they can be the main event instead of just a side.
Last summer my sister was recovering from surgery and could not eat anything too heavy or rich. I brought over a huge bowl of this salad, and she texted me three days later asking for the recipe because she had eaten it for lunch every single day. Sometimes the most healing food is just fresh ingredients treated with respect.
Ingredients
- Shredded chicken breast: Using rotisserie chicken from the store works perfectly here, or poach two breasts ahead of time and shred while warm for the most tender texture
- Shelled edamame: Thaw frozen edamame and blanch quickly in boiling water for two minutes, then rinse under cold water to keep that bright green pop
- Green and red cabbage: The combination looks beautiful on the plate and the red cabbage adds a slightly peppery bite that balances the sweet dressing
- Shredded carrots: Buy them pre-shredded to save time or use a box grater, either way they bring natural sweetness and more gorgeous color
- Red bell pepper: Slice these as thinly as possible so they weave through the salad instead of sitting in big chunks
- Green onions: Slice these on a diagonal for a restaurant look, and include some of the green tops for a milder onion flavor
- Cashews or almonds: Toast these in a dry pan for two minutes until fragrant, it completely transforms their flavor and makes the salad feel special
- Toasted sesame seeds: These tiny seeds pack enormous flavor and add another layer of crunch that makes every bite interesting
- Rice vinegar: This brings a gentle acidity that brightens all the vegetables without being harsh like white vinegar can be
- Freshly grated ginger: Do not use dried ginger here, fresh gives you that spicy warmth and zing that makes the dressing sing
- Toasted sesame oil: This is the secret weapon that makes the dressing taste restaurant quality, a little goes a long way
- Honey or maple syrup: Just enough to balance the acidity and heat, letting all the flavors come together harmoniously
Instructions
- Whisk together your magic dressing:
- Combine the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl and whisk until the honey dissolves completely. Taste and adjust salt or pepper, then let it sit while you prep the vegetables so the flavors can get friendly with each other.
- Build your colorful base:
- In your largest salad bowl, combine the shredded chicken, edamame, both cabbages, carrots, red bell pepper, and most of the green onions. Toss everything gently with your hands to distribute the colors evenly before adding any dressing.
- Bring it all together:
- Pour about three quarters of the dressing over the salad and toss thoroughly, adding more dressing as needed until everything is lightly coated. The salad should feel dressed but not drowning, with each ingredient shining through.
- Add the finishing touches:
- Sprinkle the toasted nuts and sesame seeds over the top, saving some of the green onions for a final garnish. Serve right away while everything stays crunchy, or refrigerate for fifteen minutes to let the dressing work its way into all the nooks and crannies.
Save to Pinterest This salad has become my go-to for potlucks because it looks impressive on a platter but travels so well. Last time I brought it to a barbecue, the host asked for the serving bowl back because her husband kept sneaking forkfuls from the fridge long after everyone else had stopped eating.
Make Ahead Magic
Chop all your vegetables the night before and store them in separate containers in the refrigerator. The dressing can be made up to three days ahead and kept in a sealed jar, just give it a good shake before using. Keep the nuts and seeds in a separate bag at room temperature to maintain their crunch.
Protein Swaps
Baked tofu cubes work beautifully here, just press and cube firm tofu then bake at four hundred degrees for twenty five minutes until golden and chewy. Shrimp makes this feel more decadent, grill or pan sear them quickly and let them cool slightly before adding to the salad.
Serving Suggestions
This salad needs nothing more than a fork to feel complete, but it pairs wonderfully with wonton chips for scooping or wrapped in butter lettuce cups for a lighter presentation. The leftovers make an incredible lunch the next day, if you are lucky enough to have any.
- Try adding sliced radishes for extra peppery crunch
- Fresh cilantro leaves add another layer of brightness
- Serve with lime wedges for guests who love extra acid
Save to Pinterest Sometimes the simplest recipes become the ones we return to again and again, and this salad has earned a permanent spot in my weekly rotation. Hope it brings as much color and joy to your table as it has to mine.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad components separately and store them in airtight containers for up to 2 days. Keep the ginger dressing in a separate container and toss together just before serving to maintain crispness and prevent sogginess.
- → How do I make this vegetarian or vegan?
For a vegetarian version, omit the chicken and increase edamame to 2 cups or add baked tofu cubes for protein. To make it vegan, simply replace honey with maple syrup in the dressing and ensure your soy sauce is plant-based.
- → What can I use instead of sesame oil?
You can substitute with neutral oils like grapeseed or avocado oil, though this will change the nutty flavor profile. For best results, keep some sesame oil in the dressing and use a neutral oil for the remainder if needed.
- → Is this salad gluten-free?
Yes, when you use tamari instead of regular soy sauce. Always verify that your edamame, sesame seeds, and other ingredients are certified gluten-free if you have celiac disease or severe gluten sensitivity.
- → How long does the ginger dressing last?
Store the dressing in a sealed jar in the refrigerator for up to one week. The flavors actually deepen over time, making it great for meal prep. Shake well before each use.
- → Can I add other vegetables to this salad?
Absolutely. Consider adding shredded cucumber, snap peas, water chestnuts, or shredded beets for color and texture variety. Keep the ratio of vegetables to protein balanced for optimal flavor distribution.