Chicken Coleslaw Salad with Ginger Sesame Dressing

Okay, I have to admit it—I never thought a salad could totally steal the show until I tried this one. The zingy ginger sesame dressing wakes up your taste buds like a surprise party in your mouth, and the crisp, crunchy coleslaw paired with tender chicken is just pure magic. If you’re like me and sometimes get stuck in a salad rut, this is your game changer. Plus, it’s super quick to whip up for lunch or a light dinner. Trust me, once you taste that sweet-savory-sesame combo, you’re going to want to make this again and again.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes (if cooking chicken fresh)
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 2 cups cooked chicken, shredded or chopped (rotisserie works great!)
• 2 green onions, thinly sliced
• ¼ cup chopped fresh cilantro (optional but recommended)

For the Ginger Sesame Dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp freshly grated ginger (or ½ tsp ground ginger in a pinch)
• 1 garlic clove, minced
• 1 tsp toasted sesame seeds (plus a little extra for garnish)
• Salt and pepper to taste

How I Make It

Step 1:

Start by prepping your veggies! I like to shred the green and red cabbage along with the carrots to get a nice colorful, crunchy base. Toss them together in a big mixing bowl and add the green onions and cilantro for that fresh, herby pop.

Step 2:

If your chicken isn’t cooked yet, no worries! Quickly sauté or grill seasoned chicken breasts (salt, pepper, and a little garlic powder work wonders), then shred or chop them into bite-sized pieces. Using rotisserie chicken is a great shortcut that tastes amazing here.

Step 3:

Whisk together the dressing ingredients—soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sesame seeds—in a small bowl. Give it a good taste and tweak it—maybe a bit more honey if you like it sweeter, or more vinegar if you want tangier.

Step 4:

Pour the ginger sesame dressing over the cabbage mixture, then add the shredded chicken. Toss everything gently but thoroughly until the salad is evenly coated and glossy with that delicious sauce.

Step 5:

Let it sit for at least 10 minutes if you have time—this lets the flavors meld beautifully and softens the cabbage just a touch while keeping a satisfying crunch.

Step 6:

Finish with a sprinkle of extra toasted sesame seeds and, if you like, a few more chopped green onions or cilantro on top for color and freshness. Serve it cold or at room temperature—both ways are winners!

Variations & Tips

• Swap chicken for shredded rotisserie turkey or tofu for a vegetarian spin.
• Add chopped peanuts or cashews for an extra crunch and nutty flavor.
• Use napa cabbage or add thinly sliced bell peppers for a sweeter twist.
• For a spicier kick, mix in a dash of chili flakes or a drizzle of sriracha into the dressing.
• If you prefer a creamier dressing, stir in 2 tbsp of mayonnaise or Greek yogurt.
• Make it ahead! The salad tastes even better the next day after the flavors marry.

How I Like to Serve It

This salad is the perfect light lunch on a sunny spring day, served alongside warm, crusty bread. I also love it as a refreshing side for barbecues or potlucks—it’s a great way to brighten up heavier dishes. In the cooler months, pair it with miso soup for a comforting, balanced meal.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Freshen with a squeeze of lime or extra dressing before serving.
• If you want to save time, the dressing can be made up to 2 days in advance and stored chilled.

Closing: This Chicken Coleslaw Salad feels like a little burst of sunshine and crunch in every bite, making it my go-to when I need something fresh, flavorful, and fuss-free.