You know those meals that somehow manage to be both incredibly satisfying and refreshingly light at the same time? This chicken coleslaw salad with ginger sesame dressing is exactly that kind of magical combination. I’ve been perfecting this recipe for the past three years, ever since I had a life-changing version at a small Vietnamese restaurant in my neighborhood.
What started as my attempt to recreate that memorable dish has evolved into our family’s go-to weeknight dinner. My kids actually ask for salad now and honestly, I think it’s because of that irresistible ginger sesame dressing that makes everything taste like a celebration.
Chicken Coleslaw Salad with Ginger Sesame Dressing
Ingredients
Equipment
Method
- Heat a dry skillet over medium heat. Add sesame seeds and toast for 2-3 minutes, shaking the pan frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
- Using a sharp knife, finely shred the cabbage into thin ribbons. Julienne the carrot into matchstick pieces. Thinly slice the red bell pepper and snow peas. Slice green onions on the bias. Pat the shredded chicken dry with paper towels.
- In a mason jar, combine grated ginger, minced garlic, rice vinegar, lime juice, soy sauce, sesame oil, honey, neutral oil, Dijon mustard, and red pepper flakes. Seal tightly and shake vigorously for 30 seconds until completely emulsified and smooth.
- In a large mixing bowl, combine the shredded cabbage, chicken, carrots, bell pepper, snow peas, and green onions. Pour about three-quarters of the dressing over the mixture and toss gently but thoroughly to coat everything evenly.
- Let the salad sit for 5-10 minutes to allow the flavors to meld and the vegetables to soften slightly. Taste and adjust seasoning – add remaining dressing if needed, or more soy sauce, lime juice, or red pepper flakes to your preference.
- Just before serving, gently fold in the chopped cilantro and sprinkle with toasted sesame seeds. Serve immediately chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Fat | 16g |
| Protein | 24g |
| Carbs | 12g |
| Fiber | 4g |
| Sugar | 8g |
| Sodium | 380mg |
Why You’ll Fall in Love With This Chicken Coleslaw Salad
Let me be honest I’m usually skeptical of recipes that promise to be “life-changing.” But this chicken coleslaw genuinely transformed how I think about weeknight dinners. Here’s why it works so beautifully:
It’s ridiculously versatile. Some nights I serve it as-is with chopsticks and call it dinner. Other times, I stuff it into whole wheat tortillas for the most satisfying wraps you’ve ever had. My teenager loves it over rice bowls, and my husband has been known to eat it straight from the container at midnight (don’t tell him I know).
The texture is absolutely perfect. There’s something deeply satisfying about the interplay between crisp vegetables and tender chicken, all brought together by that silky ginger sesame dressing. Every bite gives you a little crunch, a little chew, and a burst of flavor that keeps you coming back for more.
It actually gets better with time. Unlike most salads that wilt and lose their appeal, this one develops more complex flavors as it sits. The cabbage softens just slightly while maintaining its crunch, and the dressing penetrates all those lovely vegetables.
The Science Behind Perfect Coleslaw
Before we dive into the recipe, let’s talk about what makes coleslaw actually good because we’ve all had those watery, flavorless versions that barely qualify as food.
The secret lies in understanding how cruciferous vegetables like cabbage behave. Cabbage contains natural enzymes that break down cell walls over time, which is why store bought coleslaw often turns soggy. But when you control this process by cutting your vegetables properly and timing your dressing application just right you get that perfect tender crisp texture.
I learned this the hard way after making countless watery coleslaws in my early cooking days. Now I know that the key is in the knife work (thin, uniform cuts) and the resting time (just 5-10 minutes after dressing).
Ingredients & Why Each One Matters
For the Salad:
- 4 cups mixed green and purple cabbage, finely shredded The star of the show. I always use a mix because the purple adds gorgeous color and slightly different texture. Pro tip: Save time by buying pre-shredded, but rinse it first to remove excess moisture.
- 2 cups cooked chicken, shredded I usually grab a rotisserie chicken for convenience, but leftover grilled chicken works beautifully too. The key is making sure it’s completely cooled and patted dry before adding it to the salad.
- 1 large carrot, julienned Adds natural sweetness and that satisfying crunch. I prefer julienning over grating because it maintains better texture.
- 1 red bell pepper, thinly sliced Beyond the gorgeous color, red peppers provide vitamin C and antioxidants. Plus, they add a subtle sweetness that balances the ginger’s heat.
- 4 green onions, sliced on the bias This gives you that gentle onion flavor without the bite of regular onions. Slicing on the bias isn’t just for looks it actually creates more surface area for better flavor distribution.
- 1/2 cup snow peas, trimmed and sliced These add a pop of green and a different type of crunch. If you can’t find snow peas, sugar snap peas work just as well.
- 1/3 cup fresh cilantro, roughly chopped I know cilantro is divisive, but trust me on this one. It adds brightness that really makes the Asian flavors sing. If you’re in the cilantro-tastes-like-soap camp, try fresh mint instead.
- 3 tablespoons toasted sesame seeds Don’t skip the toasting step! It takes 2 minutes and transforms these from bland to nutty and aromatic.
For the Ginger Sesame Dressing:
- 2 tablespoons fresh ginger, grated This is where the magic happens. Fresh ginger has a bright, almost floral quality that dried ginger just can’t match. I use a microplane grater for the finest texture.
- 2 cloves garlic, minced Provides the savory backbone that balances the ginger’s heat.
- 3 tablespoons rice vinegar The acidity brightens everything and helps emulsify the dressing. Rice vinegar is milder than white vinegar, which works perfectly here.
- 1 tablespoon fresh lime juice Adds that bright, citrusy note that makes everything pop.
- 2 tablespoons low-sodium soy sauce For that umami depth. I prefer low-sodium so I can control the salt level.
- 2 tablespoons toasted sesame oil This is your flavor powerhouse. Sesame oil has an incredibly rich, nutty flavor that a little goes a long way.
- 1 tablespoon honey Balances the acidity and adds just enough sweetness without making it dessert-like.
- 3 tablespoons neutral oil I use avocado oil, but any neutral oil works. This helps the dressing coat everything evenly.
- 1 teaspoon Dijon mustard The secret emulsifier that keeps your dressing from separating.
- Pinch of red pepper flakes Just enough heat to make things interesting.
Step by Step Recipe Instructions
Prep Time: 15 minutes | Serves: 4-6
Step 1: Toast Your Sesame Seeds Heat a dry skillet over medium heat and add the sesame seeds. Toast them for 2-3 minutes, shaking the pan frequently, until they’re golden and fragrant. This step is crucial it unlocks so much more flavor than using them raw. Set aside to cool.
Step 2: Prepare Your Vegetables Here’s where good knife skills really pay off. Shred your cabbage as finely as you can I’m talking thin ribbons, not chunks. Julienne the carrot into matchstick-thin pieces. Slice the bell pepper and snow peas thinly. The goal is uniform pieces that will hold the dressing well.
Step 3: Make the Magic Dressing In a mason jar (my preferred method) or a bowl, combine the grated ginger, minced garlic, rice vinegar, lime juice, soy sauce, sesame oil, honey, neutral oil, and Dijon mustard. If using a jar, seal it tight and shake vigorously for about 30 seconds until it’s completely emulsified. If using a bowl, whisk energetically until smooth.
Step 4: Combine and Rest In a large bowl, combine the shredded cabbage, chicken, carrots, bell pepper, snow peas, and green onions. Pour about three-quarters of the dressing over the mixture and toss gently but thoroughly. Let it sit for 5-10 minutes this is when the magic happens. The vegetables will soften just slightly while absorbing all those incredible flavors.
Step 5: Final Touches Taste and adjust. Need more tang? Add the remaining dressing. Want more heat? Sprinkle in some red pepper flakes. Just before serving, fold in the cilantro and toasted sesame seeds.
Pro Tips for Restaurant-Quality Results
Master the knife work. I can’t stress this enough the difference between good coleslaw and great coleslaw often comes down to how you cut your vegetables. Invest in a sharp knife and take your time. Uniform, thin cuts mean better texture and more surface area for the dressing to cling to.
Don’t overdress. It’s tempting to dump all the dressing in at once, but restraint is key. Start with less than you think you need you can always add more, but you can’t take it away.
Temperature matters. Serve this chilled or at room temperature. The flavors are most vibrant when the salad isn’t ice-cold, but it shouldn’t be warm either.
Make it your own. This recipe is incredibly forgiving. No snow peas? Use sugar snap peas or even thinly sliced cucumber. Out of cilantro? Try fresh basil or mint. The base combination of cabbage, chicken, and ginger sesame dressing is your foundation everything else can be adjusted to your taste or what’s in your fridge.
Nutritional Benefits
Let’s talk about why this salad is as good for your body as it is for your taste buds. One serving (about 1.5 cups) contains approximately:
- Calories: 285
- Protein: 24g
- Carbohydrates: 12g
- Fiber: 4g
- Healthy fats: 16g
The nutritional powerhouses:
Cabbage is loaded with vitamin K, vitamin C, and fiber while being incredibly low in calories. It’s also rich in antioxidants that may help reduce inflammation.
The ginger in our dressing isn’t just for flavor it’s been studied for its potential anti-inflammatory and digestive benefits. I’ve definitely noticed that I feel more satisfied and less bloated after eating this salad compared to heavier meals.
Lean chicken provides complete protein, which means it contains all nine essential amino acids your body needs. This makes the salad genuinely filling and satisfying, not just a bunch of rabbit food.
Serving Suggestions & Variations
As a Main Dish: Serve it in chilled bowls with chopsticks or forks. I like to add some steamed edamame on the side and maybe some rice crackers for extra crunch.
In Wraps: This might be my favorite way to eat it. Warm up some whole wheat tortillas, add a generous scoop of the salad, and roll them up. The combination of warm tortilla and cool, crispy filling is absolutely divine.
Over Rice: Turn it into a Buddha bowl by serving over brown rice with some sliced avocado and a sprinkle of nori sheets.
Sandwich Style: Pile it high on toasted whole grain bread for an incredibly satisfying lunch.
Variations I love:
Protein swaps: Try shrimp, tofu, or even leftover salmon instead of chicken.
Vegetable additions: Thinly sliced radishes add peppery crunch, while shredded Brussels sprouts give you a different cruciferous vegetable experience.
Nut additions: Toasted peanuts or sliced almonds add richness and crunch.
Spice it up: Add some thinly sliced jalapeño or a dash of sriracha to the dressing for more heat.
Storage & Make Ahead Tips
For best results: Store the dressed salad in the refrigerator for up to 3 days. The flavors actually develop and improve over time, though the vegetables will soften slightly.
For maximum crunch: Store the components separately. Keep the dressing in a jar, the prepared vegetables in one container, and the chicken in another. Combine them just before serving.
Meal prep friendly: This salad is perfect for weekly meal prep. I often make a big batch on Sunday and portion it out for lunches throughout the week.
The dressing keeps: Make a double batch of the ginger sesame dressing it’ll keep in the refrigerator for up to two weeks and is fantastic on green salads, grain bowls, or as a marinade for proteins.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! In fact, it’s better after it’s had some time to meld. Just add the cilantro and sesame seeds right before serving to maintain their texture and bright flavor.
What if I can’t find certain ingredients?
This recipe is very forgiving. Napa cabbage works beautifully instead of regular cabbage, apple cider vinegar can substitute for rice vinegar in a pinch, and maple syrup works in place of honey for a vegan version.
Is this gluten-free?
Almost! Just swap the soy sauce for tamari or coconut aminos to make it completely gluten-free.
Can I use store-bought coleslaw mix?
You can, but I’d recommend rinsing and drying it thoroughly first. Pre cut vegetables often have excess moisture that can make your salad watery.
How do I prevent the salad from getting soggy?
The key is not over-dressing it and making sure your vegetables are completely dry before mixing. Also, add delicate herbs like cilantro just before serving.
Final Thoughts
There’s something deeply satisfying about mastering a recipe that looks complicated but is actually quite simple. This chicken coleslaw salad has become one of those reliable friends in my recipe collection the kind of dish I can make without thinking, but that never fails to impress.
Whether you’re meal prepping for the week, trying to get more vegetables into your family’s diet, or just looking for something fresh and satisfying for dinner tonight, this salad delivers. The combination of textures, the bright and complex flavors, and the fact that it actually improves with time makes it a winner in my book.
Give it a try, make it your own, and let me know how it turns out! I’d love to hear about any variations you discover along the way.
