Description
This refreshing salad features crunchy cabbage, carrots, and bell peppers, paired with juicy chicken and tossed in a tangy sesame-ginger dressing. It’s packed with flavor, nutrients, and the perfect amount of crunch!
Ingredients
Units
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For the Salad:
- 2 cups cooked shredded chicken (rotisserie or grilled)
- 3 cups shredded green cabbage (or coleslaw mix)
- 1 cup shredded purple cabbage
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup sliced cucumbers
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds or crushed peanuts
- 1 tablespoon sesame seeds
For the Sesame-Ginger Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sriracha or red pepper flakes (optional, for spice)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Instructions
-
Make the Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, sriracha, lime juice, and olive oil.
- Set aside to let the flavors blend.
-
Prepare the Salad:
- In a large bowl, toss together cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- Add the shredded chicken and mix well.
-
Toss & Serve:
- Drizzle the sesame-ginger dressing over the salad and toss to coat.
- Sprinkle with almonds (or peanuts) and sesame seeds.
- Serve immediately and enjoy!
Notes
- Protein Boost: Add edamame or swap chicken for shrimp or tofu.
- Extra Crunch: Top with crispy wonton strips.
- Make it Meal-Prep Friendly: Store the salad and dressing separately, then toss before serving.