Crunchy Cabbage Slaw with Sesame Ginger Dressing
User Reviews
4.9
Crunchy Cabbage Slaw with Sesame Ginger Dressing
Description
This salad combines thinly sliced napa and red cabbages for a varied crunchy texture, complemented by shredded carrots and fresh green onions sliced on an angle. The dressing is a vibrant mixture of toasted sesame oil, coconut aminos (or tamari), rice vinegar, maple syrup, minced ginger, and garlic, offering a balanced flavor profile with tang, sweetness, and umami. Toasting the sesame seeds and almonds before sprinkling enhances their nutty aroma and adds layered texture.
The inclusion of shredded chicken breast provides extra substance and makes this salad a filling meal suitable for lunches or light dinners. However, the recipe offers vegan alternatives by removing the chicken and potentially substituting with miso-glazed chickpeas for protein. The versatility in dressing adjustment allows tailoring the salad’s zing and saltiness to personal taste.
Preparation involves boiling the chicken and shredding it once cooked, followed by assembling the slaw ingredients and tossing them with the dressing. Toasting nuts and seeds separately ensures even toasting without burning. Chili garlic sauce can be added optionally for heat, and seasonings like salt and pepper are adjustable. This salad is good fresh and can be a colorful side or a main course when protein is added.
Ingredients
SALAD
- 2 small to medium chicken breast ~2 ½ cups shredded chicken as recipe is written // see notes for vegan options, shredded
- 3 cups Napa cabbage thinly sliced
- 2 cups red cabbage thinly sliced
- 1 large carrot shredded
- 1 bundle green onion thinly sliced on an angle
DRESSING
- 5 Tbsp coconut aminos (or sub tamari, but start with 1/2 the amount as it’s saltier)
- 3 Tbsp rice vinegar
- 2 ½ Tbsp sesame oil toasted
- 1 ½ Tbsp maple syrup
- 1 Tbsp ginger mince instead of grating for less pungent taste, fresh grated
- 4 cloves garlic minced
FOR SERVING
- 2 Tbsp sesame seeds slightly toasted
- 1/4 cup almonds slivered, slightly toasted
- 1 healthy pinch sea salt plus more to taste
- 1 healthy pinch black pepper plus more to taste
- Chili garlic sauce (optional)
Instructions
- Start by bringing a pot of water to a boil. Then add chicken, slightly reduce heat to medium-high, cover, and cook until done all the way through — about 10 minutes. Then remove and use two forks to shred. Set aside.
- In the meantime, prepare dressing by adding coconut aminos, rice vinegar, sesame oil, maple syrup, fresh ginger, and garlic to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine.
- Taste and adjust flavor as needed, adding more ginger for zing, garlic for kick, maple syrup for sweetness, sesame oil for more prominent toasted sesame flavor, or coconut aminos for more saltiness. Set aside.
- Shred your napa cabbage, red cabbage, and carrot, slice the green onions, and add to a large serving dish or bowl. Toss to combine.
- Next add sesame seeds and almonds to a small pan and toast over medium heat for ~5 minutes until just slightly golden brown, stirring frequently. Be careful not to burn. Set aside to cool.
- Add shredded chicken breast to salad, along with toasted sesame seeds and almonds. Top with dressing and toss to combine. Season with a bit of salt and pepper for more flavor. Sample salad and add more salt and/or pepper to taste or more coconut aminos for depth of flavor.
- Serve immediately or store leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly.
Notes
- The salad can be made vegan by omitting chicken and adding miso-glazed chickpeas.
- Toast the sesame seeds and almonds carefully to enhance their flavor without burning.
- Adjust the dressing components to suit your taste, adding more ginger for spice or maple syrup for sweetness.
- Chili garlic sauce is optional for added heat and can be served on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Servings)
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 215 | 11% |
| Carbohydrates | 10.6g | 4% |
| Protein | 20g | 40% |
| Fat | 10.3g | 16% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 1.72g | 10% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 48.19mg | 16% |
| Sodium | 243mg | 10% |
| Potassium | 374mg | 8% |
| Fiber | 1.9g | 8% |
| Sugar | 6.5g | 13% |
| Vitamin A | 2259IU | 45% |
| Vitamin C | 25.23mg | 28% |
| Calcium | 64.42mg | 6% |
| Iron | 1.35mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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