Chicken Coleslaw Salad With Ginger Sesame Dressing Recipe

Introduction

Craving a vibrant, satisfying meal that comes together in a flash? This Ultimate Ginger Sesame Chicken Salad is your answer. Packed with crisp coleslaw, tender chicken, and a zesty homemade dressing, it delivers a perfect balance of savory, sweet, and tangy flavors in under 30 minutes. For another quick Asian-inspired dish, try this Thai Shrimp Coconut Noodle Soup in 30 Minutes Recipe.

Ingredients

This vibrant Chicken Coleslaw Salad with Ginger Sesame Dressing is a textural delight, combining crisp cabbage, tender chicken, and a bold, aromatic dressing that’s both sweet and savory.

• 1 lb boneless skinless chicken breasts
• 8 cups coleslaw mix (shredded cabbage and carrots)
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced
• 1/2 cup snow peas or snap peas, sliced
• 1/4 cup chopped cilantro
• 1/4 cup sesame seeds, toasted
• For the dressing: 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 Tbsp fresh ginger minced, 3 cloves garlic minced, 2 Tbsp honey, 2 Tbsp sesame oil, 1 Tbsp olive oil, 1/4 tsp black pepper, 1/4 tsp red pepper flakes

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Chicken Coleslaw Salad with Ginger Sesame Dressing comes together in about 25 minutes, making it roughly 30% faster than similar recipes that require marinating or cooking components separately.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pat your chicken breasts dry and season generously with salt and pepper. For maximum flavor, you can also add a light dusting of garlic powder or five-spice powder.

Heat a tablespoon of neutral oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Transfer to a plate, cover loosely, and let rest for 5 minutes before shredding or slicing.

Step 2 — Make the Ginger Sesame Dressing

While the chicken cooks, combine the dressing ingredients. In a small bowl or jar, whisk together soy sauce (or tamari), rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, honey (or maple syrup), and a squeeze of lime juice.

Taste and adjust the balance—add more honey for sweetness, vinegar for tang, or a pinch of red pepper flakes for heat. Whisk vigorously or shake the jar until the dressing is fully emulsified and smooth.

Tip: For the best texture and flavor, use fresh ginger and garlic. Pre-grated ginger in a jar can be used in a pinch, but fresh will give the dressing a brighter, more vibrant kick.

Step 3 — Shred the Cabbage & Carrots

Use a sharp knife or a mandoline to thinly slice green and red cabbage. For the carrots, you can grate them, cut them into matchsticks, or use a pre-shredded coleslaw mix to save time.

Place the shredded vegetables in a large mixing bowl. If you have time, soaking the shredded cabbage in ice water for 10 minutes will make it extra crisp, but be sure to drain and pat it very dry before dressing.

Step 4 — Slice the Aromatics & Herbs

Thinly slice green onions (scallions) and fresh cilantro. If you’re not a fan of cilantro, fresh mint or parsley are excellent substitutes. For a bit of crunch and color, you can also add thinly sliced bell pepper or snap peas.

Having these ingredients prepped and ready makes the final assembly quick and easy, ensuring your Chicken Coleslaw Salad stays fresh and vibrant.

Step 5 — Shred or Slice the Cooked Chicken

Once the chicken has rested, use two forks to pull it apart into bite-sized shreds, or slice it thinly against the grain. Resting the chicken is crucial—it allows the juices to redistribute, keeping the meat moist and tender for your salad.

Add the warm or room-temperature chicken to the bowl with the shredded cabbage and carrots. The slight warmth will help the vegetables soften just a touch.

Step 6 — Combine & Dress the Salad

Pour about three-quarters of the prepared Ginger Sesame Dressing over the chicken and vegetable mixture. Using a pair of tongs or two large spoons, toss everything together until evenly coated.

Taste a bite and decide if you need the remaining dressing. It’s better to start with less—you can always add more, but you can’t take it away. The goal is a lightly dressed, not soggy, salad.

Step 7 — Add Final Toppings & Serve

Fold in most of the sliced green onions and cilantro, reserving a little for garnish. For added crunch and nutty flavor, sprinkle with toasted sesame seeds and chopped roasted peanuts or almonds.

Serve your Chicken Coleslaw Salad with Ginger Sesame Dressing immediately for the best texture, or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.

Nutritional Information

Calories	~420 kcal
Protein	~32 g
Carbohydrates	~18 g
Fat	~24 g
Fiber	~4 g
Sodium	~580 mg

Note: These are approximate values for one serving of this Chicken Coleslaw Salad with Ginger Sesame Dressing. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This versatile Chicken Coleslaw Salad with Ginger Sesame Dressing is easy to adapt. Here are some simple swaps to suit different dietary needs and flavor preferences.

• Protein Swap: Tofu or Chickpeas — For a plant-based version, use baked or pan-fried firm tofu or rinsed canned chickpeas. They absorb the ginger sesame dressing beautifully.
• Lower-Carb Base: Shredded Cabbage & Kale — Replace any pre-shredded coleslaw mix with a blend of shredded green cabbage and kale for extra fiber and nutrients.
• Dairy-Free Creaminess: Tahini or Vegan Mayo — To make the dressing dairy-free, use tahini or a vegan mayonnaise as the creamy base instead of regular mayo or yogurt.
• Gluten-Free Assurance: Tamari — Ensure your Chicken Coleslaw Salad is gluten-free by using tamari or a certified gluten-free soy sauce instead of regular soy sauce.
• Low-Sodium Option: Coconut Aminos — For a lower-sodium alternative to soy sauce, coconut aminos provide a similar umami sweetness with less salt.
• Nut-Free Variation: Sunflower Seed Butter — If avoiding sesame, sunflower seed butter makes an excellent, rich substitute in the ginger dressing.
• Extra Veggie Boost: Spiralized Veggies — Add volume and color by mixing in spiralized carrots, zucchini, or daikon radish with the coleslaw.
• Sweetener Swap: Maple Syrup or Monk Fruit — For refined sugar-free dressing, use pure maple syrup or a touch of monk fruit sweetener instead of honey or sugar.

Serving Suggestions

This vibrant Chicken Coleslaw Salad with Ginger Sesame Dressing is incredibly versatile. Here are some ideas to make it the star of any meal.

Perfect Pairings

• Serve alongside a bowl of hot and sour soup or a simple miso soup for an Asian-inspired meal.
• Pair with grilled skewers, like teriyaki chicken or lemongrass beef, for a satisfying barbecue plate.
• For a lighter lunch, scoop the salad into crisp lettuce cups or stuff it into whole-wheat pita pockets.

Occasions & Gatherings

• It’s a fantastic make-ahead option for picnics and potlucks, as the flavors meld beautifully when chilled.
• Double the recipe for a crowd-pleasing side at summer cookouts or family reunions.
• Pack it for a flavorful and protein-packed work lunch that stays fresh and crunchy.

Plating & Presentation Tips

• For an elegant presentation, use a ring mold to create a tall, neat stack of the Chicken Coleslaw Salad on individual plates.
• Garnish with extra toasted sesame seeds, chopped green onions, and a sprinkle of crushed peanuts or crispy wonton strips for added texture.
• Serve the ginger sesame dressing on the side in a small pitcher for guests to add as desired, keeping the salad perfectly crisp until serving.

Common Mistakes to Avoid

• Mistake: Using pre-shredded coleslaw mix, which can be limp and watery. Fix: Shred your own cabbage and carrots for a much crisper, fresher texture.
• Mistake: Over-marinating the chicken, making it mushy. Fix: Marinate for 30 minutes to 2 hours max; the acid in the dressing starts to break down the protein.
• Mistake: Dressing the salad too early, leading to soggy coleslaw. Fix: Toss the shredded veggies with the Ginger Sesame Dressing just before serving to maintain crunch.
• Mistake: Not toasting the sesame seeds. Fix: Lightly toast them in a dry pan to unlock a deeper, nutty flavor that elevates the entire dish.
• Mistake: Using only soy sauce for saltiness, which can overpower. Fix: Balance it with a touch of honey or maple syrup and a splash of rice vinegar.
• Mistake: Skipping the step of massaging the kale (if using). Fix: Rub the leaves with a bit of oil and salt to tenderize them, making them perfect for this salad.
• Mistake: Grilling or baking the chicken without letting it rest. Fix: Let it rest for 5-10 minutes before slicing to keep the juices in the meat, not on the cutting board.
• Mistake: Using old, powdered ginger. Fix: Freshly grate your ginger root for a vibrant, pungent kick that defines the dressing.
• Mistake: Not adjusting dressing consistency. Fix: If your dressing is too thick, thin it with a teaspoon of water or orange juice until it coats the salad evenly.

Storing Tips

• Fridge: Store the chicken coleslaw salad and dressing separately in airtight containers. The salad will stay fresh for up to 3 days. The ginger sesame dressing can be refrigerated for up to 5 days.
• Freezer: Freezing is not recommended for the assembled salad, as the cabbage will become limp and watery upon thawing. You can freeze the cooked, shredded chicken in a freezer-safe bag or container for up to 3 months.
• Reheat: If reheating the chicken separately, ensure it reaches an internal temperature of 165°F (74°C). For the best texture, serve the salad cold with the chilled dressing.

For optimal food safety, always refrigerate your chicken coleslaw salad within two hours of preparation. Keep the dressing chilled until ready to serve to maintain its bright, fresh flavor.

Conclusion

This Chicken Coleslaw Salad with Ginger Sesame Dressing is a perfect, vibrant meal for any day. We hope you love its fresh crunch and zesty flavor. Give it a try and let us know what you think in the comments! For another delicious salad, check out our Crunchy Asian Salad With Peanut Dressing Recipe.

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FAQs

Can I make this Chicken Coleslaw Salad ahead of time?

Yes, you can prepare components ahead. Store the shredded coleslaw mix, cooked chicken, and the ginger sesame dressing separately in the refrigerator. Combine everything just before serving to keep the salad crisp and fresh.

What’s the best way to cook the chicken for this salad?

For the best flavor, grill, pan-sear, or bake your chicken with a simple seasoning of salt and pepper. Shred or cube the cooked chicken once cooled. This method ensures juicy, flavorful protein for your Chicken Coleslaw Salad with Ginger Sesame Dressing.

Can I use a store-bought coleslaw kit for this recipe?

Absolutely. A pre-shredded coleslaw kit saves time. Just be sure to drain any excess liquid from the cabbage mix before adding the homemade ginger sesame dressing to prevent a soggy salad.