Save The first time I made this salad was during a sweltering July when my kitchen felt like a sauna and cooking anything over heat was out of the question. My sister had dropped by unexpectedly with two rotisserie chickens and a bag of edamame she'd impulse-bought at the market. We stood around the island, throwing together whatever crisp vegetables we could find in the crisper drawer, creating this colorful mess that somehow tasted like sunshine in a bowl.
Last summer, I started making a triple batch every Sunday because my teenage son discovered he could pack it for his lifeguard shifts. The other guards started asking for the recipe, and suddenly I was getting texts from other parents about that salad with the crunchy stuff and the zingy dressing. Something about the combination of textures and flavors makes people remember it.
Ingredients
- 2 cups cooked shredded chicken breast: Rotisserie chicken works beautifully here and saves so much time, but leftover grilled or poached breast works just as well
- 1 cup shelled edamame: These buttery little soybeans add protein and a satisfying bite that pairs perfectly with the crisp vegetables
- 2 cups shredded green cabbage and 1 cup red cabbage: The dual colors make this salad gorgeous, and cabbage stays crunchy for days unlike delicate lettuce
- 1 cup shredded carrots: Bring natural sweetness and another layer of crunch that balances the tangy dressing
- 2 green onions and 1 red bell pepper: Green onions add mild bite while the pepper contributes fresh sweetness and vibrant color
- 1/2 cup roasted cashews or sliced almonds: These buttery nuts are the final texture element that makes every bite interesting
- 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant and theyll transform the whole dish
- 1/4 cup rice vinegar: The foundation of the dressing, providing bright acidity without harshness
- 2 tablespoons soy sauce: Use tamari if you need it gluten-free, but either way it adds essential umami depth
- 2 tablespoons honey or maple syrup: Just enough sweetness to balance the vinegar and soy sauce, helping all flavors meld together
- 2 tablespoons toasted sesame oil: Dont even think about skipping this, its the backbone that makes the dressing taste restaurant-quality
- 1 tablespoon freshly grated ginger: Fresh is non-negotiable here, the jarred stuff lacks the bright spicy warmth you need
- 1 garlic clove minced: One clove is plenty, you want it to enhance not overwhelm the other flavors
- 1 tablespoon lime juice and 1 teaspoon sriracha: Lime adds brightness while sriracha brings just enough warmth to make things interesting
Instructions
- Whisk together your dressing:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha. Whisk until the honey dissolves completely and the mixture emulsifies slightly. Taste and adjust with salt and pepper if needed.
- Combine your salad base:
- In a large bowl, add shredded chicken, edamame, both cabbages, carrots, green onions, and sliced red bell pepper. Toss everything together gently with your hands to distribute evenly. The colorful mix should look abundant and inviting.
- Dress and toss thoroughly:
- Pour the dressing over the salad and toss well, ensuring every piece gets coated. The vibrant colors should look even more vivid now that everything glistens. Take a moment to appreciate how beautiful it looks before proceeding.
- Add the finishing crunch:
- Sprinkle roasted cashews or almonds and toasted sesame seeds over the top. These final toppings are what make each bite exciting and different. Serve immediately or refrigerate briefly to let flavors develop.
Save My friend Sarah brought this to a potluck last month and people kept asking her what restaurant she bought it from. When she told them she made it herself, three separate people asked for the recipe on the spot. Thats the thing about this dish, it tastes like something youd order from a fancy lunch place, but it comes together in minutes with ingredients you can keep on hand.
Making It Ahead
You can prep all the vegetables and shred the chicken up to two days in advance, storing them separately in the refrigerator. The dressing keeps well for a week in a sealed jar, just give it a good shake before using. I often make a triple batch of the dressing to keep in the fridge because its fantastic on grain bowls and regular green salads too.
Protein Variations
Baked tofu cubes work beautifully if you need a vegetarian option, just press and cube firm tofu before baking at 400 degrees for 25 minutes until golden and crispy. Shrimp also pairs wonderfully with these flavors, just grill or sauté them briefly and add them to the salad. Leftover salmon flakes apart beautifully in this too.
Serving Suggestions
This salad needs no accompaniment, but if youre serving it for dinner, consider pairing it with miso soup or vegetable pot stickers for a complete Asian-inspired meal. For a lighter lunch, serve it over a bed of greens or wrapped in large lettuce leaves. The dressing is strong enough that it can even dress up plain brown rice or quinoa if you want to bulk it up further.
- Chill your bowl for 10 minutes before serving for an extra refreshing experience
- Thinly slice radishes as an additional colorful garnish if theyre in season
- A sprinkle of furikake seasoning takes it over the top if you can find it
Save I hope this becomes one of those recipes you keep coming back to, the kind that feels like an old friend in your kitchen rotation. Sometimes the simplest combinations end up being the ones we treasure most.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop vegetables up to 24 hours in advance. Keep them separately in airtight containers. Shred the chicken and assemble just before serving to maintain crispness. If you prefer softer vegetables, you can dress and chill for up to 15 minutes before eating.
- → What are good substitutes for edamame?
Chickpeas, white beans, or snap peas work beautifully as alternatives. For a lighter option, try cucumber or zucchini. If you want to maintain the protein content, baked tofu or extra chicken are excellent choices.
- → How do I make this vegetarian or vegan?
Omit the chicken and add an extra cup of edamame or baked tofu for protein. Replace honey in the dressing with maple syrup or agave nectar for a vegan version. Ensure your soy sauce or tamari is certified vegan if needed.
- → Can I use raw vegetables instead of cooked?
All the vegetables in this salad are naturally best served raw for maximum crunch and texture. Edamame should be cooked and cooled before adding. The chicken should be fully cooked for food safety. Raw vegetables provide the signature crisp bite this salad is known for.
- → What dressing pairs well if I don't like ginger?
A sesame-soy vinaigrette without ginger, a light lime juice with fish sauce, or a peanut-based dressing complement the vegetables beautifully. You can also use a simple rice vinegar and sesame oil blend seasoned with garlic and a touch of honey.
- → How should I store leftovers?
Store the salad components separately—keep the dressed salad in an airtight container for up to 2 days in the refrigerator. The vegetables soften over time, so add nuts and sesame seeds just before eating. Store dressing separately to keep everything fresh and crisp.