Ginger Sesame Chicken Coleslaw Salad is a delicious and refreshing dish that combines crunchy vegetables with tender chicken. This salad is not only tasty but also very easy to make. It’s perfect for a light lunch, a side dish for dinner, or a picnic treat. With its zesty ginger dressing and colorful ingredients, it’s bound to please anyone who tries it!
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Why Make This Recipe
There are many reasons to love Ginger Sesame Chicken Coleslaw Salad. First, it’s a healthy option packed with nutrients from the fresh veggies. Second, it uses simple ingredients that are easy to find. Third, it’s a versatile dish that you can enjoy any time of the year. Whether you’re looking to eat lighter or just want something quick to prepare, this salad is a great choice.
How to Make Ginger Sesame Chicken Coleslaw Salad
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup red cabbage, thinly sliced
- 1/4 cup green onions, chopped
- 1/2 cup mayonnaise
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
- Sesame seeds for garnish
Directions
- In a large bowl, combine the shredded chicken, green cabbage, carrots, red cabbage, and green onions.
- In a small bowl, whisk together the mayonnaise, sesame oil, soy sauce, ginger, rice vinegar, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for 15 minutes to allow the flavors to meld.
- Serve garnished with sesame seeds.
How to Serve Ginger Sesame Chicken Coleslaw Salad
This salad can be served right after it’s made or chilled in the refrigerator. It’s great on its own or as a side dish to grilled meats. You can also serve it in wraps or buns for a fun twist. Add extra sesame seeds on top for a little crunch!
How to Store Ginger Sesame Chicken Coleslaw Salad
Store any leftover salad in an airtight container in the refrigerator. It’s best to eat it within 2-3 days. If you know you’ll have leftovers, consider keeping the dressing separate until you are ready to eat to maintain the crunchiness of the vegetables.
Tips to Make Ginger Sesame Chicken Coleslaw Salad
- Use leftover rotisserie chicken for a quicker option.
- Feel free to add other vegetables like bell peppers or cucumbers for added color and flavor.
- If you want more crunch, add some chopped nuts like almonds or peanuts.
Variation
You can easily adapt this recipe by using different proteins like shrimp or tofu instead of chicken. For a vegan version, replace the mayonnaise with a vegan mayo or tahini.
FAQs
1. Can I make this salad in advance?
Yes, you can make it a day in advance. Just keep the dressing separate until you are ready to serve for the best texture.
2. Is this salad gluten-free?
To make it gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I use pre-packaged coleslaw mix instead of fresh vegetables?
Absolutely! A pre-packaged coleslaw mix can save you time and still taste great. Just make sure to add the chicken and dressing as directed.
Ginger Sesame Chicken Coleslaw Salad
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup red cabbage, thinly sliced
- ¼ cup green onions, chopped
Dressing Ingredients
- ½ cup mayonnaise For a vegan version, use vegan mayo.
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce Use gluten-free soy sauce to make it gluten-free.
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- to taste Salt and pepper
- Sesame seeds for garnish
Instructions
Preparation
- In a large bowl, combine the shredded chicken, green cabbage, carrots, red cabbage, and green onions.
- In a small bowl, whisk together the mayonnaise, sesame oil, soy sauce, ginger, rice vinegar, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for 15 minutes to allow the flavors to meld.
- Serve garnished with sesame seeds.
