Chicken Coleslaw Salad with Ginger Sesame Dressing

Glass meal prep containers filled with chicken coleslaw salad and ginger sesame dressing for weekly lunches

Chicken Coleslaw Salad with Ginger Sesame Dressing

This vibrant chicken coleslaw combines crisp vegetables with tender chicken and an irresistible ginger sesame dressing that's ready in just 20 minutes! Perfect for meal prep and packed with flavor. 🥗✨

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Main Dish, Salad

Cuisine: "Asian-Inspired", Healthy

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Salad Base

4 cups Green and Purple Cabbage Finely shredded for best texture.
2 cups Cooked Chicken Rotisserie or leftover, shredded and cooled.
1 whole Large Carrot Julienned into matchsticks.
1 whole Red Bell Pepper Thinly sliced for crunch.
4 stalks Green Onions Sliced on the bias.
1/2 cup Snow Peas Trimmed and sliced diagonally.
1/3 cup Fresh Cilantro Roughly chopped, added at the end.
3 tablespoons Sesame Seeds Toasted until golden and fragrant.

Ginger Sesame Dressing

2 tablespoons Fresh Ginger Grated using microplane for finest texture.
2 whole Garlic Cloves Minced finely for even distribution.
3 tablespoons Rice Vinegar Milder than white vinegar, perfect balance.
1 tablespoon Fresh Lime Juice Freshly squeezed for best flavor.
2 tablespoons Low-Sodium Soy Sauce Or tamari for gluten-free option.
2 tablespoons Toasted Sesame Oil Key flavor component - don't skip!
1 tablespoon Honey Balances acidity, use maple syrup for vegan.
3 tablespoons Neutral Oil Avocado or vegetable oil for smooth consistency.
1 teaspoon Dijon Mustard Helps emulsify the dressing.
pinch Red Pepper Flakes Optional, add heat to taste.

Equipment

1 Large mixing bowl For combining all salad ingredients.
1 Mason Jar or Small Bowl For making and emulsifying the dressing.
1 Sharp Chef's Knife Essential for fine vegetable prep.
1 Cutting Board For safe vegetable preparation.
1 Microplane Grater For grating fresh ginger.
1 Small Skillet For toasting sesame seeds.

Method

Step 1: Toast the Sesame Seeds

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.

Step 2: Prepare All Vegetables

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.

Step 3: Make the Ginger Sesame Dressing

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.

Step 4: Combine the Salad

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.

Step 5: Rest and Season

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.

Step 6: Final Touches and Serve

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

Essential nutrition facts per serving:

Nutrient	Amount
Calories	285
Fat	16g
Protein	24g
Carbs	12g
Fiber	4g
Sugar	8g
Sodium	380mg

Health Benefits: Rich in vitamin C from cabbage and bell peppers, anti-inflammatory ginger, heart-healthy sesame oil, and complete protein from chicken.