4.9 from 120 votes
Crunchy Cabbage Slaw with Sesame Ginger Dressing
Easy, flavorful, crunchy slaw with cabbage, shredded chicken, carrots, and a ginger-sesame dressing! Almonds and sesame seeds add crunch to this delicious, 30-minute salad!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 (Servings)
Calories: 215 kcal
Course:
Side Dish
Cuisine:
Asian
Ingredients
SALAD
- 2 small to medium chicken breasts, shredded (~2 ½ cups shredded chicken as recipe is written // see notes for vegan options)
- 3 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 1 large carrot, shredded
- 1 bundle green onions, 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 toasted sesame oil
- 1 ½ Tbsp maple syrup
- 1 Tbsp fresh grated ginger (mince instead of grating for less pungent taste)
- 4 cloves garlic, minced
FOR SERVING
- 2 Tbsp sesame seeds, slightly toasted
- 1/4 cup slivered almonds, slightly toasted
- 1 healthy pinch each sea salt and 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.*Recipe modified from RecipeTinEats!* If vegan, feel free to omit the chicken and enjoy this as a side dish instead of a main, or sub our Miso-Glazed Chickpeas!
Nutrition Information
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
Monounsaturated Fat
2.7g
Trans Fat
0.05g
Cholesterol
48.19mg
(16%)
Sodium
243mg
(10%)
Potassium
374mg
(11%)
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%)
Nutrition Facts
Serving: 8(Servings)
Amount Per Serving
Calories 215
% 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.