Edamame Crunch Chicken Salad

Last summer, my sister dragged me to a potluck clutching a grocery bag of random ingredients she swore would somehow become lunch. We threw this together in her tiny kitchen while her kids chased the dog around the island, and somehow the crunch of cabbage against creamy dressing made everything feel better than takeout ever could.

My neighbor started making this weekly after her doctor told her to pack more protein into her lunches. Now she texts me photos every time she meal preps, and I have to admit hers looks better with those tiny rainbow carrots from the farmers market.

Ingredients

• Shredded chicken breast: Rotisserie chicken works beautifully here, or poach two breasts ahead of time and shred while warm
• Shelled edamame: Thaw frozen edamame in the fridge overnight for the best texture, or quick-boil for 3 minutes
• Green and red cabbage: The color contrast makes this salad feel festive while providing serious crunch
• Shredded carrots: Buy pre-shredded to save time, or use a box grater for thicker shreds that hold up better
• Red bell pepper: Slice as thin as possible so ribbons of pepper weave through the salad beautifully
• Green onions: Include some of the green tops for a milder onion flavor and extra color pop
• Rice vinegar: The acidity here cuts through the sesame oil without being too harsh
• Soy sauce: Tamari works perfectly if you need to keep it gluten-free
• Honey or maple syrup: Just enough to take the edge off the vinegar and ginger
• Toasted sesame oil: This is the flavor backbone, so do not skip the toasted variety
• Freshly grated ginger: The microplane is your friend here, no fibrous pieces allowed
• Lime juice: Adds brightness that makes the whole dressing sing
• Cashews or almonds: Toast them in a dry pan for 2 minutes to bring out their nutty best
• Toasted sesame seeds: Sprinkle these right before serving so they stay crunchy and visible

Instructions

Whisk up the magic:

Combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Whisk until the honey dissolves completely and the mixture emulsifies into a silky dressing.

Build your colorful base:

In a large salad bowl, pile in shredded chicken, edamame, both cabbages, carrots, red bell pepper, and green onions. The bowl should look impossibly colorful and inviting.

Bring it all together:

Pour the dressing over the salad and toss gently but thoroughly. Let everything marry for about 5 minutes before serving so the flavors start mingling.

Add the finishing crunch:

Scatter toasted nuts and sesame seeds over the top right before serving. Those first bites with the extra crunch are the ones everyone talks about later.

Save

My cousin brought this to our Fourth of July picnic last year, and between bites, three different people asked for the recipe. That is the moment this salad graduated from weeknight staple to crowd-pleasing legend.

Make It Your Own

Swap baked tofu or extra edamame for chicken to keep it vegetarian. Add fresh cilantro or mint leaves for an herbaceous twist that makes it feel entirely new.

Perfect Pairings

This salad loves a crisp Sauvignon Blanc or chilled green tea. Serve alongside spring rolls or miso soup for a complete Asian-inspired dinner.

Storage Secrets

Store the undressed salad and dressing separately in airtight containers. The vegetables stay perky for three days in the refrigerator this way.

• Keep the cashews or almonds in a separate bag to maintain their crunch
• Bring the salad to room temperature for 15 minutes before serving for the best texture
• If it seems a bit dry after refrigerating, whisk up half the dressing recipe again

Save

Every time I make this, I remember that good food does not have to be complicated or fussy. Sometimes crunch and color are all you need.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the dressing separately and toss everything together just before serving to maintain optimal crunch and texture.

→ What's a good protein substitute for chicken?

Baked tofu, cooked shrimp, or even chickpeas work wonderfully as alternatives. For vegetarian versions, simply increase the edamame portion or add extra vegetables for bulk.

→ How long does the ginger dressing keep?

The homemade ginger dressing stays fresh in an airtight container in the refrigerator for up to one week. The flavors actually develop and intensify over time, making it great for meal prep.

→ Can I use bagged coleslaw mix instead?

Absolutely! A 16-ounce bag of pre-shredded coleslaw blend works perfectly as a time-saving shortcut. Just ensure it contains both green and red cabbage for the best color presentation.

→ Is this salad gluten-free?

Simply substitute tamari for the soy sauce to make this completely gluten-free. All other ingredients naturally fit within gluten-free dietary requirements.

→ What other nuts work well in this salad?

Peanuts, macadamia nuts, or even sunflower seeds provide excellent crunch and flavor. Choose based on personal preference and any allergy considerations.