Coleslaw Salad with Ginger Sesame Dressing
A refreshing coleslaw salad featuring a vibrant mix of vegetables, tender chicken, and a zesty ginger-sesame dressing.
Ingredients
Vegetables and Chicken
- 2 cups shredded cabbage Use fresh, crisp cabbage for best results.
- 1 cup shredded carrots
- 1 cup bell pepper, thinly sliced Any color bell pepper will work.
- 1 cup cucumber, thinly sliced
- 1 cup cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1/4 cup green onions, chopped
Dressing
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce Use low-sodium soy sauce if preferred.
- 1 tablespoon fresh ginger, grated Use freshly grated ginger for best flavor.
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar Adjust sweetness to taste.
- Salt and pepper to taste
Instructions
Preparation
- Gather all your fresh ingredients. In a large mixing bowl, add the shredded cabbage, shredded carrots, sliced bell pepper, sliced cucumber, and chopped green onions.
- In a separate bowl, prepare the ginger sesame dressing by combining the sesame oil, soy sauce, grated ginger, rice vinegar, and honey (or sugar). Whisk until well mixed and smooth.
- Pour the dressing over the mixed vegetables and toss gently but thoroughly to coat the vegetables evenly.
- Add the shredded cooked chicken and fold it into the salad mixture.
- Season the salad with salt and pepper to taste.
- Allow the salad to sit for about 10 minutes to let the flavors meld together.
Serving
- Serve the coleslaw salad cold, garnished with sesame seeds or additional chopped green onions.
Notes
For best flavor, use fresh ingredients. This salad pairs well with grilled chicken or seafood. Store leftovers in an airtight container in the fridge for 2-3 days.