Save It was a sticky summer afternoon when I realized I needed something that wouldn't weigh me down but would still feel like an actual meal. I pulled open the crisper drawer and found a bag of edamame I'd forgotten about, some wilting cabbage that needed love, and leftover chicken from the night before. What started as fridge clean-out desperation turned into one of those accidental wins you end up making on repeat. The crunch, the tang, the way everything just worked together without trying too hard, it felt like discovering a shortcut I'd been walking past for years.
I brought this to a potluck once, mostly because I didn't have time to bake anything fancy. I watched people go back for seconds, then thirds, and one friend asked if I'd bought it from that expensive salad place downtown. I didn't admit I'd thrown it together in twenty minutes while simultaneously folding laundry. Sometimes the best compliments come from the meals you almost didn't make.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, or use any leftover cooked chicken you have on hand to save time and effort.
- Shelled edamame: These little green gems add protein and a slight sweetness that balances the tangy dressing, plus they stay firm and satisfying even after tossing.
- Shredded green cabbage: The backbone of the crunch, it holds up beautifully and doesn't wilt like delicate greens, making this salad surprisingly sturdy for meal prep.
- Shredded red cabbage: Beyond the pop of color, red cabbage adds a slightly peppery bite that keeps each forkful interesting.
- Shredded carrots: They bring natural sweetness and vibrant color, and if you buy the pre-shredded bag, you've just saved yourself ten minutes of knife work.
- Green onions: Thinly sliced, they offer a mild sharpness that doesn't overpower but quietly elevates everything else in the bowl.
- Red bell pepper: Crisp, sweet, and juicy, it adds a refreshing contrast to the heartier vegetables and makes the whole salad feel more alive.
- Roasted cashews or sliced almonds: Optional, but they add a rich, toasted depth and extra crunch that turns this from good to can't-stop-eating.
- Toasted sesame seeds: A small sprinkle delivers nutty aroma and a delicate crunch that makes the dish feel finished and intentional.
- Rice vinegar: The gentle acidity is the backbone of the dressing, bright without being harsh, and it plays well with the other bold flavors.
- Soy sauce: It adds that salty, umami punch that ties everything together, use tamari if you need it gluten-free and you won't miss a thing.
- Honey or maple syrup: Just enough sweetness to balance the vinegar and soy, creating a dressing that's complex rather than one-note.
- Toasted sesame oil: This is the secret weapon, a little goes a long way and it fills your kitchen with the most irresistible nutty aroma.
- Freshly grated ginger: The zing and warmth from fresh ginger make the dressing come alive, jarred ginger just doesn't hit the same.
- Garlic clove: Minced finely, it adds a savory backbone that keeps the dressing from being too sweet or too tangy.
- Lime juice: A squeeze of brightness at the end lifts everything and adds a citrusy note that makes your taste buds wake up.
- Sriracha or chili sauce: Optional, but if you like a little heat, it adds a gentle kick that lingers just long enough to keep things interesting.
Instructions
- Whisk up the dressing:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha if you're using it. Whisk until smooth and taste it, adjusting salt, pepper, or sweetness to your liking.
- Toss the salad base:
- In a large salad bowl, combine shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. Use your hands or tongs to mix everything evenly so every bite has a little bit of everything.
- Dress and coat:
- Pour the ginger dressing over the salad and toss thoroughly, making sure the dressing reaches every nook and cranny. Don't be shy, really get in there and toss it well.
- Add the crunch:
- Sprinkle roasted cashews or almonds and toasted sesame seeds over the top. You can toss them in or leave them on top for a prettier presentation.
- Serve or chill:
- Serve immediately for maximum crunch, or cover and chill for 15 minutes to let the flavors meld together. Both ways are delicious, it just depends on your mood and timeline.
Save There was an evening when I made this for myself after a long, draining week. I sat on the back porch with a big bowl, the sun setting, the crunch of cabbage and the bright zing of ginger pulling me back into my body. It wasn't fancy, it wasn't planned, but it reminded me that taking care of myself could be this simple and this satisfying.
Make It Your Own
This salad is incredibly forgiving and practically begs you to swap things around. If chicken isn't your thing or you want to keep it vegetarian, cubed baked tofu or extra edamame work beautifully and keep the protein high. I've also thrown in leftover shrimp, and it was just as good. You can swap the cashews for peanuts or sunflower seeds if allergies are a concern, and honestly, even without nuts, it still delivers plenty of texture. Fresh herbs like cilantro, mint, or basil can be torn and tossed in right before serving for an extra layer of brightness that feels almost restaurant-level fancy.
Storing and Prepping Ahead
This is one of those salads that actually benefits from a little time in the fridge, as long as you're smart about it. I like to prep all the vegetables and protein in advance, store them in an airtight container, and keep the dressing in a small jar. When I'm ready to eat, I toss everything together and it tastes like I just made it from scratch. The cabbage holds up remarkably well for up to three days, unlike lettuce which would have turned to mush by day two. Just wait to add the nuts and sesame seeds until right before serving so they stay crunchy and don't get soft.
Pairing and Serving Ideas
This salad shines as a standalone lunch or light dinner, but it also plays well with others. I've served it alongside grilled salmon, piled it into lettuce wraps, and even stuffed it into a whole wheat pita for a portable lunch that didn't fall apart. If you're feeding a crowd, it doubles or triples easily and looks gorgeous in a big shallow bowl with all the colors showing off. A crisp Sauvignon Blanc or iced green tea with a slice of lemon makes it feel like a full experience, but honestly, cold water works just fine too.
- Try serving it over a bed of mixed greens or spinach for extra volume without extra effort.
- Add a handful of crispy wonton strips or chow mein noodles on top if you want to lean into the takeout vibe.
- Leftovers can be turned into a wrap or stirred into warm rice for a quick grain bowl the next day.
Save This salad has become my answer to the question of what to make when I want something nourishing but don't want to spend an hour in the kitchen. It's proof that simple ingredients, when treated right, can feel like a small celebration on a regular Tuesday.
Kitchen Q&A
- → Can I make this ahead of time?
Yes! Prepare the dressing and chop all vegetables up to 2 days ahead. Store separately in airtight containers. Assemble and dress the salad just before serving to maintain optimal crunch and flavor.
- → How do I cook edamame from frozen?
Bring salted water to boil, add frozen edamame, and cook for 5 minutes. Drain and cool completely before shelling. You can also microwave according to package directions for convenience.
- → What can I substitute for chicken?
Grilled tofu, baked tempeh, or additional edamame work wonderfully for vegetarian versions. For seafood, try grilled shrimp or canned tuna for similar protein content and quick preparation.
- → Is this salad gluten-free?
Yes, when using tamari instead of traditional soy sauce. Always verify all ingredients including dressing components and condiments are certified gluten-free if required for dietary needs.
- → How should I store leftovers?
Store undressed salad and dressing separately in sealed containers for up to 3 days. The nuts and seeds stay crispest when added just before eating. Dress portions as needed.
- → Can I adjust the spice level?
Absolutely. Start with half the sriracha and taste before adding more. You can also add fresh chili peppers, increase ginger, or swap sriracha for wasabi depending on heat preference.