Chicken Coleslaw Salad with Ginger Sesame Dressing

A Salad That Feels Like a Hug

There are days when I crave something light yet satisfying, a meal that dances between fresh and comforting. This Chicken Coleslaw Salad with Ginger Sesame Dressing was born on one of those afternoons—when my fridge held a little bit of everything but nothing that felt like “dinner.” The result? A vibrant, crunchy, protein-packed bowl that’s become my go-to for busy weeknights and lazy Sunday lunches alike. The secret? That ginger sesame dressing—it’s sweet, tangy, and just a little spicy, the kind of sauce you’ll want to drizzle on everything from salads to grilled fish.

Ingredients You’ll Need

This recipe is all about flexibility, so feel free to tweak based on what’s in your pantry. Here’s what makes the magic happen:

For the Salad:
- 2 cups shredded cooked chicken (leftover rotisserie chicken works beautifully!)
- 4 cups shredded green cabbage (or a mix of red and green for color)
- 1 large carrot, julienned or grated (I love the sweetness it adds)
- 1/2 cup thinly sliced red bell pepper (for crunch and a pop of color)
- 2 green onions, finely chopped (both whites and greens)
- 1/4 cup chopped cilantro or parsley (whichever you prefer—I adore cilantro here)
- 1/4 cup toasted sesame seeds (because everything’s better with a little crunch)
For the Ginger Sesame Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar (apple cider vinegar works in a pinch)
- 1 tablespoon honey (or maple syrup for a vegan twist)
- 1 tablespoon toasted sesame oil (this is non-negotiable—it’s the soul of the dressing!)
- 1 tablespoon fresh ginger, grated (trust me, fresh makes all the difference)
- 1 small garlic clove, minced (optional, but I love the extra kick)
- 1/2 teaspoon red pepper flakes (adjust to taste—I like a gentle warmth)

Let’s Make It Together

This salad comes together in minutes, especially if you’ve got pre-cooked chicken on hand. Here’s how I do it:

Prep the veggies: In a large bowl, toss together the shredded cabbage, carrot, bell pepper, green onions, and cilantro. I like to massage the cabbage lightly with my hands for a minute—it softens it just enough without losing that wonderful crunch.
Whisk the dressing: In a small jar or bowl, combine the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic (if using), and red pepper flakes. Shake or whisk until smooth. Taste and adjust—sometimes I add an extra drizzle of honey if I want it sweeter.
Combine with love: Add the shredded chicken to the veggie mix, then pour over about half the dressing. Toss gently, then taste. I always start with less dressing—you can add more, but you can’t take it away! The salad should be lightly coated but not swimming.
The finishing touch: Sprinkle with toasted sesame seeds for that nutty, toasty flavor. If I’m feeling fancy, I’ll add a few extra cilantro leaves on top for freshness.

At this point, I usually sneak a bite straight from the bowl—quality control, you know? The flavors only get better as they mingle, so if you can resist, let it sit for 10 minutes before serving. (I rarely can.)

Pro Tips, Variations, and Substitutions

This Chicken Coleslaw Salad with Ginger Sesame Dressing is wonderfully versatile, so feel free to make it your own! Here are some ideas to customize it:

Protein Swap: Not a fan of chicken? Try grilled shrimp, tofu, or even thinly sliced steak for a different twist.
Crunch Factor: Add extra texture with toasted almonds, crispy wonton strips, or sesame seeds.
Spice It Up: Toss in some sliced jalapeños or a drizzle of sriracha if you love heat.
Dairy-Free Option: The dressing is naturally dairy-free, but if you’re avoiding soy, swap soy sauce for coconut aminos.

What to Serve It With

This salad is a star on its own, but it also pairs beautifully with other dishes for a complete meal. Try serving it alongside:

Steamed jasmine rice or quinoa for a heartier option.
Grilled vegetables like zucchini or bell peppers.
Crispy spring rolls or potstickers for an Asian-inspired feast.

Storage and Reheating Tips

This salad is best enjoyed fresh, but if you have leftovers, here’s how to keep them tasty:

Storage: Keep the salad and dressing separate if possible. Store in airtight containers in the fridge for up to 2 days.
Reheating: If you’ve stored the chicken separately, gently warm it in the microwave or a skillet before adding it back to the salad.
Make Ahead: Prep the dressing and chop the veggies ahead of time, but assemble just before serving to keep everything crisp.

Frequently Asked Questions

Can I use pre-shredded coleslaw mix?

Absolutely! A store-bought coleslaw mix saves time and works just as well. Just give it a quick rinse if you prefer a milder cabbage flavor.

How can I make this salad gluten-free?

Simply swap the soy sauce in the dressing for tamari or a gluten-free soy sauce alternative.

Can I make this salad vegetarian?

Yes! Skip the chicken and add chickpeas, edamame, or crispy tofu for a plant-based protein boost.

Is the dressing too strong for kids?

If your little ones are sensitive to bold flavors, try reducing the ginger or adding a teaspoon of honey to mellow the dressing.

Final Thoughts

There’s something so satisfying about a salad that’s both fresh and full of flavor, and this Chicken Coleslaw Salad with Ginger Sesame Dressing hits all the right notes. Whether you’re meal-prepping for the week or serving it at a summer gathering, it’s a dish that’s sure to impress. I hope it becomes a staple in your kitchen, just like it has in mine. Happy cooking, and enjoy every crunchy, zesty bite!