Introduction
Oh, hey there! Remember those potlucks and backyard BBQs from when you were a kid? The ones where you’d sneak bites of everything, but always found yourself going back for seconds (and maybe thirds!) of that one amazing salad? This Chicken Coleslaw Salad with Ginger Sesame Dressing is exactly that kind of happy food memory, all rolled into one delightful bowl. It’s so incredibly simple to whip up, perfect for those busy weeknights or when you need a last-minute dish to impress your friends. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this salad comes together in minutes. Rotisserie chicken is our best friend here!
- Easy: No fancy techniques, no complicated steps. Just a bit of chopping and whisking, and you’re golden.
- Giftable: This salad is a showstopper! Bring it to a party, a picnic, or even as a thoughtful meal for a new parent or a friend going through a tough time.
- Crowd-pleasing: With its perfect balance of sweet, savory, and crunchy textures, this salad is a guaranteed hit with just about everyone.
Ingredients
Let’s gather our goodies! This recipe is all about vibrant flavors and satisfying textures.
- 2 small bags coleslaw mix (approximately 8 cups): This is your shortcut to a perfectly shredded base. You can find these pre-shredded in the produce section of your grocery store.
- 4 cups rotisserie chicken, finely chopped: The ultimate time-saver! Just grab one from the store, shred or chop it, and you’re good to go.
- 1 ½ cups toasted sliced almonds or cashews: For that delightful crunch! Toasting them yourself brings out an extra nutty flavor – just a few minutes in a dry pan or in the oven does the trick.
- 1 ½ cups dried cranberries: These add a pop of sweetness and chewiness that complements the savory chicken beautifully.
- ¾ cup red onion, finely diced: A little bit of bite and beautiful color! If you’re not a fan of raw onion, you can soak the diced onion in ice water for about 10 minutes to mellow its flavor.
- 1 cup sesame sticks (optional): These are like little crunchy flavor bombs! If you can find them, they add a fun texture.
- 1 ½ cups chopped cilantro: Fresh herbs make all the difference. Cilantro brings a bright, zesty note.
- 2 small cans mandarin oranges, drained (optional): These little bursts of sunshine add a lovely sweetness and juiciness. They’re totally optional, but I find they make the salad extra special.
- ¼ cup sesame seeds (black or regular): For a final touch of nutty flavor and pretty garnish.
For the Ginger Sesame Dressing:
- 1 cup extra-virgin olive oil: Our base for a smooth and flavorful dressing.
- ½ cup balsamic vinegar (regular or white): Balsamic adds a wonderful tang. White balsamic is a bit milder and won’t color the salad as much if you prefer a lighter look.
- 4 tablespoons low-sodium soy sauce: For that savory umami kick. Using low-sodium is a good way to control the saltiness.
- 3-4 cloves garlic, chopped: Fresh garlic is key! The more, the merrier, in my opinion.
- 4 tablespoons honey or brown sugar: To balance out the tanginess of the vinegar and the saltiness of the soy sauce.
- 4 tablespoons minced ginger: This is where the magic happens! Fresh ginger adds a wonderful warmth and zing. Don’t be shy with it!
- 2 teaspoons toasted sesame oil: A little goes a long way with this potent, nutty oil. It adds that quintessential Asian-inspired flavor.
How to Make It
Alright, let’s get this party started! You’ll be amazed at how quickly this comes together.
- Toss it all together: Grab your biggest mixing bowl. Add in your coleslaw mix, the finely chopped rotisserie chicken, those lovely toasted almonds or cashews, the sweet dried cranberries, the finely diced red onion, those optional sesame sticks, the fresh chopped cilantro, the drained mandarin oranges (if you’re using them!), and the sesame seeds. Give it a gentle little stir just to get everything acquainted.
- Whisk up the dressing: In a separate, medium-sized bowl, it’s time to make that irresistible dressing. Pour in the extra-virgin olive oil, the balsamic vinegar, and the low-sodium soy sauce. Then, add your chopped garlic, honey or brown sugar, minced fresh ginger, and the toasted sesame oil. Whisk it all together until it looks beautifully emulsified – nice and combined.
- Dress the salad: Now for the moment of truth! Pour that glorious dressing all over the ingredients in your big bowl.
- Gently toss: Using your salad tongs or two big spoons, gently toss everything together. You want to make sure every single bit of that colorful salad gets coated in that amazing ginger sesame dressing. Be thorough but gentle, so you don’t mash up the chicken or almonds too much.
- Serve and enjoy! That’s it! You can serve this salad immediately. It’s wonderful as a main course or as a side dish.
Substitutions & Additions
This recipe is super flexible, so feel free to play around with it!
- Nuts: Pecans work wonderfully if you don’t have almonds or cashews.
- Veggies: Shredded carrots are a classic coleslaw addition and would be lovely here. Edamame or chopped bell peppers (red, yellow, or orange) would also add great color and crunch.
- Protein: If you’re not a chicken fan, this salad is also delicious with cooked shrimp or even a firm, baked tofu.
- Greens: Want to bulk it up? Add a cup or two of baby spinach or arugula.
- For a spicy kick: Add a pinch of red pepper flakes to the dressing or a finely minced jalapeño to the salad.
- Dressing variations: If you don’t have balsamic, red wine vinegar can work in a pinch, though the flavor will be different. You could also try a rice vinegar for a more traditional Asian flavor profile.
Tips for Success
A few little tricks to make your salad absolutely perfect every time!
- Toast your nuts: I know I mentioned it, but it’s worth repeating! Toasted nuts have a richer flavor and a crisper texture that really elevates the salad.
- Chop your ingredients evenly: Aim for similar-sized pieces for the chicken, onion, and any other veggies you add. This makes for a more pleasant eating experience.
- Don’t over-dress: Start with about ¾ of the dressing, toss, and then add more if needed. You don’t want a soggy salad!
- Prep ahead: You can chop your onion, cilantro, and mince your garlic and ginger a day in advance and store them in airtight containers in the fridge. You can also whisk together the dressing a day ahead and store it separately. Just toss everything together right before serving.
- Drain those oranges well: If you use mandarin oranges, make sure they are thoroughly drained to avoid adding too much liquid to the salad.
How to Store It
Leftovers are a good thing! This salad actually tastes even better the next day as the flavors meld together.
Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you’re prepping ahead, I recommend storing the salad ingredients and the dressing separately and tossing them together right before you’re ready to serve. This helps keep the coleslaw mix from getting too soggy.
FAQs
Got questions? I’ve got answers!
Q: Can I make this salad ahead of time?
A: Yes! The best way to make it ahead is to prepare the salad ingredients (except for the nuts, as they can get soft) and the dressing separately. Store them in airtight containers in the refrigerator. Toss everything together right before serving to maintain the best texture.
Q: How long does the dressing last?
A: The Ginger Sesame Dressing will last in an airtight container in the refrigerator for about 1 week. Give it a good shake or whisk before using.
Q: Can I omit the raw onion?
A: Absolutely! If you’re not a fan of raw onion or find its flavor too strong, you can skip it entirely. Alternatively, you can soak the diced red onion in ice-cold water for about 10-15 minutes before adding it to the salad; this helps to mellow its sharpness.
Chicken Coleslaw Salad with Ginger Sesame Dressing
Equipment
- Large mixing bowl
- Medium-sized bowl
- Whisk
- Salad tongs
- Dry pan or oven For toasting nuts
Ingredients
Salad Ingredients
- 8 cups coleslaw mix Approximately 2 small bags
- 4 cups rotisserie chicken Finely chopped
- 1.5 cups toasted sliced almonds or cashews
- 1.5 cups dried cranberries
- 0.75 cup red onion Finely diced
- 1 cup sesame sticks Optional
- 1.5 cups cilantro Chopped
- 2 small cans mandarin oranges Drained, optional
- 0.25 cup sesame seeds Black or regular
Ginger Sesame Dressing
- 1 cup extra-virgin olive oil
- 0.5 cup balsamic vinegar Regular or white
- 4 tablespoons low-sodium soy sauce
- 3 cloves garlic Chopped
- 4 tablespoons honey or brown sugar
- 4 tablespoons minced ginger Fresh
- 2 teaspoons toasted sesame oil
Instructions
- In your biggest mixing bowl, combine the coleslaw mix, chopped rotisserie chicken, toasted almonds or cashews, dried cranberries, diced red onion, optional sesame sticks, chopped cilantro, drained mandarin oranges (if using), and sesame seeds. Give it a gentle stir.
- In a separate medium-sized bowl, whisk together the extra-virgin olive oil, balsamic vinegar, low-sodium soy sauce, chopped garlic, honey or brown sugar, minced fresh ginger, and toasted sesame oil until emulsified.
- Pour the dressing over the salad ingredients in the big bowl.
- Gently toss everything together with salad tongs or spoons until well combined and coated with the dressing.
- Serve immediately as a main course or side dish.