Description
A vibrant, umami-rich salad featuring shredded cabbages, carrots, steamed edamame, and grilled chicken, tossed with a tangy sesame-ginger vinaigrette. Perfect for meal prepping or a quick, festive lunch with bold East Asian flavors.
Ingredients
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 cup steamed edamame
2 cups grilled chicken breast, sliced (or tofu for vegan version)
3 tablespoons soy sauce or tamari (gluten-free option)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey or agave syrup
1 clove garlic, grated
1 teaspoon grated ginger
1 teaspoon sesame seeds
Optional toppings: chopped cilantro, sliced green onions, additional sesame seeds
Instructions
Shred the green and red cabbage and carrots; arrange on a large serving platter or bowl.
Steamed edamame to remove any rawness.
Cook and slice the grilled chicken breast into bite-sized pieces.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated garlic, grated ginger, and sesame seeds to create the vinaigrette.
Toss the cabbages, carrots, edamame, and chicken with the dressing until evenly coated.
Garnish with optional toppings like cilantro, green onions, or extra sesame seeds before serving.
Notes
For a vegan option, substitute grilled chicken with firm tofu and use tamari.
Add extra crunch with toasted nuts or slivered almonds.
Store in an airtight container in the refrigerator for up to 2 days; the salad holds best for a single day to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg