Description
A crunchy and refreshing chicken coleslaw salad tossed in a tangy ginger sesame dressing, perfect for a light lunch or dinner.
Ingredients
Scale
- For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- For the Salad:
- 2 cups cooked shredded chicken
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
Instructions
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until well combined.
- In a large bowl, combine shredded chicken, green cabbage, red cabbage, carrots, scallions, and cilantro.
- Pour the dressing over the salad and toss to coat evenly.
- Sprinkle with toasted sesame seeds and serve immediately or chilled.
Notes
For a vegetarian version, substitute chicken with extra firm tofu or chickpeas. Dressing can be made ahead and refrigerated for up to a week.
Nutrition
- Calories: 295
- Sugar: 8
- Fat: 14
- Carbohydrates: 14
- Protein: 28