Ginger Sesame Chicken Coleslaw Salad
Creamy, crunchy, and bursting with bright ginger and sesame flavor, this salad is a weeknight winner that comes together in minutes.
Servings: 4 servings
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken, shredded Use rotisserie or leftover roasted chicken.
- 4 cups green cabbage, thinly sliced About half a small head.
- 1 cup carrots, shredded About 2 medium carrots.
- 1 cup red cabbage, thinly sliced For color and crunch.
- 1/4 cup green onions, chopped Both white and green parts.
- 1/2 cup mayonnaise Room temperature.
- 2 tablespoons sesame oil Toasted if possible.
- 1 tablespoon soy sauce Use low-sodium if preferred.
- 1 tablespoon grated ginger, fresh Peeled and finely grated.
- 1 tablespoon rice vinegar
Instructions
- Prepare your ingredients: shred the cooked chicken into bite-sized pieces, thinly slice the green and red cabbage, shred the carrots, and chop the green onions.
- In a large bowl, combine the shredded chicken, green cabbage, carrots, red cabbage, and green onions. Toss gently to distribute ingredients evenly.
- In a small bowl, whisk together the mayonnaise, sesame oil, soy sauce, grated ginger, rice vinegar, salt, and pepper until the dressing is smooth and well combined. Taste and adjust seasoning.
- Pour the dressing over the salad mixture. Use tongs or two large spoons to toss everything together, ensuring the dressing coats all the ingredients.
- Let the salad sit at room temperature for 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Before serving, sprinkle with sesame seeds for a nutty finish. Serve chilled or at room temperature as you prefer.
Notes
Use freshly grated ginger for the best flavor; powdered ginger lacks the bright bite. If you prefer a lighter dressing, swap half the mayonnaise for plain Greek yogurt.