Introduction

Light, crunchy, and bursting with flavor—this Chicken Coleslaw Salad with Ginger Sesame Dressing is your new favorite go-to. Whether you’re prepping for a busy weeknight dinner, packing lunch for the next day, or just craving something fresh and satisfying, this salad ticks all the boxes.

At the heart of it is a homemade ginger sesame dressing that brings a perfect balance of tang, sweetness, and that unmistakable toasted sesame aroma. It’s the kind of dressing you’ll want to put on everything once you’ve tasted it.

What makes this recipe stand out is its ease and versatility. Using pre-cooked chicken (like rotisserie) and a bag of coleslaw mix speeds things up without compromising flavor. Plus, it’s easy to tweak for dietary preferences or whatever you’ve got in the fridge. If you’re looking for a colorful, crowd-pleasing salad that comes together fast and tastes even better after sitting, you’re in the right place.

Why You’ll Love This Recipe

Key Benefits

This salad is a 20-minute miracle. It’s fast, easy, and absolutely packed with textures—from crisp cabbage to tender chicken and crunchy toppings. The fresh veggies keep things light, while the ginger sesame dressing ties it all together with bold, balanced flavor.

Even better? It’s perfect for meal prep. The cabbage holds up beautifully, so you can toss it in the fridge and enjoy leftovers without worrying about it going soggy. If you keep the dressing separate until serving, you’re in even better shape for future meals.

Suitable For

This recipe is ideal for just about anyone. It’s great for busy weeknights when you want something healthy but don’t want to cook from scratch. It travels well for potlucks and picnics. It’s naturally dairy-free, can be made gluten-free, and with just a couple swaps, it fits vegetarian or low-carb lifestyles too. Whether you’re feeding picky eaters or health-conscious friends, this salad meets the moment.

Ingredients for Chicken Coleslaw Salad with Ginger Sesame Dressing

Core Ingredients

Here’s what you’ll need to build this flavor-packed salad:

• Shredded cooked chicken – Rotisserie works great, or any leftover chicken you have on hand.

• Coleslaw mix – A quick and easy base that saves tons of prep time.

• Red cabbage, red bell pepper, green onions – Adds crunch, color, and bite.

• Fresh cilantro – Optional, but brings a burst of herby brightness.

• Almonds or peanuts – Adds richness and crunch.

• Sesame seeds – A nutty, toasty garnish that’s small but mighty.

Substitutions and Tips

Make it your own! Swap the chicken for baked tofu or chickpeas to keep it vegetarian. No coleslaw mix? Just shred some green and purple cabbage with carrots. Kale or napa cabbage work wonderfully too. If you have a nut allergy or are cooking for someone who does, feel free to leave out the almonds or peanuts altogether.

Don’t skip the sesame seeds if you have them—just a teaspoon goes a long way in boosting the flavor. You can also toast them lightly in a pan for an extra pop of nuttiness.

Best Chicken for Chicken Coleslaw Salad

When it comes to convenience, rotisserie chicken is hard to beat. It’s juicy, flavorful, and ready to go. Just shred it with your hands or two forks and you’re all set.

If you’re starting from scratch, boneless, skinless chicken breasts or thighs are perfect. Season lightly with salt, pepper, and a splash of soy sauce before baking or pan-searing. Once cooked through, let them rest for a few minutes before shredding to keep the juices in.

Want to mix things up? Try grilled shrimp for a seafood twist or use crispy tofu if you’re leaning plant-based. This salad is flexible and forgiving—use what you love or what you’ve got.

Kitchen Tools You’ll Need

Must-Have Tools

• Large mixing bowl – You’ll want room to toss everything together without spilling.

• Whisk or mason jar – To quickly mix your dressing. A mason jar makes it easy to shake and store.

• Chef’s knife and cutting board – For chopping veggies and prepping your ingredients.

Nice-to-Have Tools

• Salad spinner – If you’re washing your own greens, this helps keep everything crisp.

• Food processor – Great if you’re shredding your own cabbage instead of using a mix.

How to Make Chicken Coleslaw Salad with Ginger Sesame Dressing

Step 1: Make the Dressing

This is where the magic starts. In a small bowl or a mason jar, whisk together ¼ cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons olive oil, 1 tablespoon honey (or maple syrup), 1 tablespoon freshly grated ginger, 1 clove of minced garlic, and a teaspoon of sriracha if you like a little heat. If you’re using a jar, pop the lid on and give it a good shake until everything’s well blended. The dressing should be zesty, slightly sweet, and deeply aromatic. Taste it and adjust if needed—more honey for sweetness, more vinegar for tang.

Step 2: Prep the Salad Base

Now let’s bring some color and crunch to the bowl. In a large mixing bowl, combine 2 cups of cooked, shredded chicken (rotisserie chicken works great), 3 cups of coleslaw mix, 1 cup of thinly sliced red cabbage, ½ cup of thinly sliced red bell pepper, ¼ cup of chopped green onions, and a handful of chopped fresh cilantro if you like a herbaceous kick. Everything should be sliced thinly so the salad feels light and easy to eat. This mix is already beautiful and vibrant—it’s a feast for the eyes as well as the taste buds.

Step 3: Toss Everything Together

Time to marry the flavors. Pour your ginger sesame dressing over the salad mixture a little at a time, tossing as you go to ensure every bit gets coated. Use salad tongs or two large spoons to gently combine everything without bruising the ingredients. If you’re saving some for later, only dress what you’ll eat immediately. The longer the veggies sit in the dressing, the softer they’ll become—great for flavor, but less crunch if you wait too long. Don’t worry, though—even when it softens a bit, it still tastes amazing.

Step 4: Serve and Garnish

Right before serving, sprinkle the salad with ¼ cup of sliced almonds or chopped peanuts for a delightful crunch, and a teaspoon of sesame seeds for that final touch of flavor and texture. Serve it immediately if you love it crisp and fresh, or let it sit in the fridge for 30 minutes to let the flavors deepen and mellow. Either way, it’s refreshing, nourishing, and absolutely satisfying. This salad shines as a main dish, but also pairs well with jasmine rice or tucked into lettuce wraps.

Tips for Success

Want your salad to be truly unforgettable? Here’s how to take it to the next level. First, keep the dressing separate if you’re making this ahead of time—especially for lunch prep. It keeps the veggies crisp until you’re ready to eat. Toasting your nuts and sesame seeds in a dry skillet for a minute or two brings out a deeper, nuttier flavor that adds richness. And finally, don’t rush it—letting the salad sit for about 30 minutes after tossing can help the flavors meld beautifully without losing all the crunch.

How to Store Chicken Coleslaw Salad with Ginger Sesame Dressing

At Room Temperature

This salad is best served cold or at room temperature, but be mindful—don’t leave it out for more than 1 to 2 hours, especially on warmer days. The chicken and dressing don’t hold well unrefrigerated.

In the Refrigerator

Store the undressed salad and the dressing separately in airtight containers. The veggies will keep their crunch, and the chicken will stay moist. For best quality, eat within 3 days. If you’ve already mixed everything together, it’s still delicious the next day—just a bit softer.

Freezing Tips

Freezing isn’t recommended for this one. The cabbage and fresh veggies won’t hold up well in the freezer, and the dressing will likely separate when thawed. Stick to making it fresh—it comes together quickly anyway.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Absolutely. Prep the chicken, chop the veggies, and mix up the dressing in advance. Just keep the dressing separate until you’re ready to serve to preserve that fresh crunch.

Can I use a store-bought dressing?

Sure thing. While homemade dressing really makes this salad sing, a good-quality ginger sesame or Asian-style vinaigrette from the store will do the trick in a pinch. Look for one with clean, simple ingredients for best flavor.

How do I make it vegetarian or vegan?

It’s easy! Swap the chicken for crispy baked tofu or canned chickpeas. Use maple syrup instead of honey in the dressing, and you’ve got a satisfying plant-based meal packed with flavor.

Is this salad keto-friendly?

With a few simple tweaks—like skipping the honey or maple syrup and leaving out carrots if you’re strict keto—you’re good to go. The protein, fats, and crunchy greens fit nicely into low-carb lifestyles.

Related Recipes

If you loved this Chicken Coleslaw Salad with Ginger Sesame Dressing, you might also enjoy:

• Avocado Corn Pasta Salad Recipe: Creamy, fresh, and perfect for potlucks.

• Mango Spinach Salad with Honey Lemon Dressing: A fruity green salad with sweet citrus flavor.

• Pineapple Cucumber Salad Recipe: Crisp and tangy with tropical flair.

• Tom Kha Gai Recipe: A coconut-based Thai soup that pairs beautifully with a light salad.

• Cabbage Fat-Burning Soup: For those wanting more low-carb cabbage-based meals.

Conclusion

This Chicken Coleslaw Salad with Ginger Sesame Dressing brings together bold flavors, crunchy textures, and wholesome ingredients in one easy-to-make dish. It’s everything you want in a salad—fresh, fast, and deeply satisfying. Don’t be afraid to switch things up and make it your own with different proteins or veggies. Whether you’re serving it at a dinner party or packing it for lunch, it’s sure to impress. Give it a try, and be sure to share your version—we’d love to hear how you made it yours.

Chicken Coleslaw Salad with Ginger Sesame Dressing

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• Author: Ava
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A light, crunchy, and flavor-packed salad featuring shredded chicken, fresh vegetables, and a zingy ginger sesame dressing. Perfect for quick meals or healthy meal prep.

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Ingredients

Scale 1x2x3x

• 2 cups shredded cooked chicken
• 3 cups coleslaw mix (shredded cabbage and carrots)
• 1 cup red cabbage, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup sliced almonds or chopped peanuts (optional)
• 1 tbsp sesame seeds (optional)
• 1/4 cup rice vinegar
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 tbsp olive oil or neutral oil
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tsp sriracha or chili paste (optional)

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Instructions

1. In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, and sriracha until well combined.
2. In a large bowl, combine shredded chicken, coleslaw mix, red cabbage, bell pepper, green onions, and cilantro.
3. Drizzle the dressing over the salad mixture and toss everything until evenly coated.
4. Top with sliced almonds or peanuts and sesame seeds. Serve immediately or chill for 30 minutes before serving.

Notes

• Use tofu or chickpeas for a vegetarian version.
• Keep the dressing separate until ready to serve if making ahead.
• Toast nuts and sesame seeds for enhanced flavor.
• Customize with napa cabbage, kale, or snap peas.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Tossing
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 bowl (1/4 of recipe)
• Calories: 340
• Sugar: 7g
• Sodium: 480mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 55mg

Keywords: chicken coleslaw salad, ginger sesame dressing, healthy chicken salad, asian chicken salad, easy chicken slaw recipe