Ginger sesame chicken coleslaw mixes shredded chicken with crunchy green and red cabbage, carrots, and green onions in a creamy sesame ginger dressing that comes together without turning on the stove.
A rotisserie chicken makes it a no cook dinner, and the dressing needs only a whisk and a few pantry bottles. Fifteen minutes of resting lets the cabbage soften slightly, so the salad tastes as good the next day as it does fresh.
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Why This Ginger Sesame Chicken Coleslaw Recipe Works
Shredded cabbage stays crunchy in a creamy dressing, which gives the salad a satisfying bite that soft lettuce cannot match.
Fresh ginger and sesame oil give the mayonnaise a savory, nutty edge, while rice vinegar adds the tang that keeps the dressing from feeling heavy.
Cooked chicken turns the slaw into a full meal, and any leftover or rotisserie meat works, so nothing needs to be cooked.
Ingredients for Ginger Sesame Chicken Coleslaw
- For the salad: 2 cups shredded cooked chicken, 4 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup shredded carrots, and 2 sliced green onions.
- For the dressing: 1/2 cup mayonnaise, 2 tbsp sesame oil, 1 tbsp low sodium soy sauce, 1 tbsp grated fresh ginger, 1 tbsp rice vinegar, and 1/4 tsp black pepper.
- For the garnish: 1 tbsp sesame seeds.
Cooked chicken. Rotisserie chicken saves time, and leftover roasted or poached chicken works just as well.
Cabbage and carrots. Slice the cabbage thin and shred the carrots fine so they absorb the dressing evenly.
Mayonnaise. It forms the creamy base that carries the ginger and sesame flavors.
Sesame oil and soy sauce. A little of each brings toasty depth, and low sodium soy sauce keeps the salt in check.
Ginger and rice vinegar. Fresh grated ginger adds heat, and the vinegar brightens the creamy dressing.
How to Make Ginger Sesame Chicken Coleslaw
1. Prep the vegetables Slice the green and red cabbage as thin as you can and shred the carrots so the pieces are the same size.
2. Shred the chicken Pull the cooked chicken into bite size shreds and remove any skin or bone.
3. Combine the salad Toss the chicken, green cabbage, carrots, red cabbage, and green onions in a large bowl.
4. Whisk the dressing Whisk the mayonnaise, sesame oil, soy sauce, ginger, rice vinegar, and pepper in a small bowl until smooth.
5. Dress the salad Pour the dressing over the salad and toss until every strand of cabbage looks coated.
6. Let it rest Let the salad sit for fifteen minutes so the flavors blend and the cabbage softens slightly.
7. Garnish Sprinkle with sesame seeds just before serving.
How to Serve Ginger Sesame Chicken Coleslaw
Serve the slaw cold as a light main, or spoon it into lettuce cups or toasted buns. For a bigger spread, add a cool cucumber salad, vegetable fried rice, chicken lo mein, and a glass of peach lemonade. Chill the bowl first for a crisper bite.
How to Store and Reheat Ginger Sesame Chicken Coleslaw
Refrigerate leftovers in an airtight container within two hours of making the salad, and eat them within three days. If you plan ahead, keep the dressing in a separate jar and toss it in just before serving so the cabbage stays crunchy. Do not freeze the salad, because the cabbage turns limp.
Tips and Variations for Ginger Sesame Chicken Coleslaw
Flag the allergens. The salad contains egg, soy, wheat, and sesame, so label the bowl for guests with allergies.
Keep it cold. Chill the salad until serving and keep it on ice outdoors, since mayonnaise dressings need cold storage.
Use cooked chicken. Cook raw chicken to 165 degrees F and cool it fully before mixing, and do not rinse raw chicken.
Dry the cabbage. Pat washed cabbage dry so the dressing clings and does not turn watery.
Toast the seeds. Toast the sesame seeds in a dry pan for a minute for a deeper, nuttier flavor.
Add crunch. Fold in sliced bell pepper, cucumber, or chopped peanuts, and flag the peanuts for guests.
Adjust the tang. Taste the dressing and add a splash more rice vinegar if you like a sharper flavor.
Check trusted guidance. For safe handling of chicken and leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Ginger Sesame Chicken Coleslaw
Can I make ginger sesame chicken coleslaw ahead of time?
Yes. Mix the dry salad and the dressing separately, chill both, and toss them together within a few hours of serving.
How long does ginger sesame chicken coleslaw keep?
It keeps for two to three days in a covered container in the refrigerator, though the cabbage softens over time.
Can I use bagged coleslaw mix in ginger sesame chicken coleslaw?
Yes. A bagged mix of green cabbage, red cabbage, and carrots saves chopping and works with the same dressing.
Can I swap the mayonnaise?
Greek yogurt works for part of the mayonnaise, though the dressing will taste tangier and thinner.
What can I serve it with?
It makes a full meal alone, or you can tuck it into tacos, wraps, or rice bowls.
Ginger Sesame Chicken Coleslaw Salad
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 4 cup green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots shredded
- 2 green onions sliced
- ½ cup mayonnaise
- 2 tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 1 tbsp fresh ginger grated
- 1 tbsp rice vinegar
- ¼ tsp black pepper
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Combine. Toss the chicken, both cabbages, carrots, and green onions in a large bowl.
- Whisk. Stir the mayonnaise, sesame oil, soy sauce, ginger, vinegar, and pepper until smooth.
- Toss. Coat the salad with the dressing.
- Rest. Let it stand for 15 minutes.
- Serve. Top with sesame seeds and serve cold.
