Chicken Coleslaw Salad with Ginger and Sesame Dressing
A quick, healthy, and flavor-packed salad perfect for busy days, featuring shredded chicken, fresh vegetables, and a zingy ginger sesame dressing.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded Leftovers work great!
- 4 cups green cabbage, thinly sliced Provides crunch.
- 1 cup carrots, grated Adds sweetness.
- 1/2 cup green onions, sliced For a mild onion flavor.
- 1/4 cup cilantro, chopped Optional, adds freshness.
- 1/4 cup sesame seeds For a crunchy topping.
Ginger and Sesame Dressing
- 3 tablespoons sesame oil Base of the dressing.
- 2 tablespoons rice vinegar Adds tanginess.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 teaspoon ginger, freshly grated For a zesty kick.
- 1 teaspoon honey Substitute with maple syrup for vegan.
- to taste Salt and pepper Enhances flavor.
Instructions
Preparation
- Chop the cabbage, grate the carrots, and slice the green onions.
- In a large bowl, combine the cabbage, carrots, green onions, and shredded chicken.
- In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, honey, and a pinch of salt and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with sesame seeds for extra crunch.
Notes
This salad can be prepared a few hours in advance. Store dressing separately until ready to serve to keep it fresh and crunchy. Add nuts or swap chicken for tofu to mix it up.