This Chinese chicken salad has become a regular in our lunch rotation for good reason. It’s quick to assemble, keeps well in the fridge for a few hours (or longer if you store the dressing separately), and delivers bright, savory flavors in every bite. Built as a hearty slaw, this one-bowl meal is ideal for busy weekdays. The homemade ginger-sesame dressing is the star—fragrant, tangy, and rich with toasted sesame oil. Simple, satisfying, and easy to customize, it’s a lunch that never feels boring.
Making a Chinese Chicken Salad that lasts:
Because the base is a cabbage slaw rather than delicate salad greens, this salad holds up well after dressing. Shredded green and red cabbage combined with carrots and herbs maintain texture and flavor in the fridge for several hours or overnight. If you want maximum longevity, prep the shredded vegetables and the dressing separately, then toss them together just before serving.
Flavor secrets – Chinese Chicken Salad:
Fresh herbs lift this salad from good to great. Alongside the expected green onions we add mint and cilantro for bright, aromatic notes. Tossed into the slaw, the herbs give lively bursts of flavor so every forkful feels fresh and balanced.
The dressing – Chinese Chicken Salad:
This salad shines with a ginger-forward, sesame-rich dressing. Use plenty of fresh minced ginger and a base of toasted sesame oil so those flavors are pronounced. Fresh ginger provides brightness and a gentle bite—avoid ground ginger for this dressing. Also be sure to use toasted sesame oil (not the lighter, untoasted type) for its deeper, nuttier profile. Rice vinegar balances the sesame and ginger, while a touch of soy sauce and a little sugar round out the dressing.
Peeling the ginger:
Ginger root can look intimidating, but peeling it is easy. Use the back of a spoon to scrape off the thin skin—the spoon follows the root’s contours and removes the peel without wasting the flesh. Once peeled, finely mince or grate the ginger for the dressing.
Chinese Chicken Salad
Ingredients
Dressing
- 4 tablespoons toasted sesame oil
- 1 teaspoon sugar
- 1 small garlic clove minced
- 2 teaspoons ginger minced
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- Pepper
Salad
- 4 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 cup carrot shredded
- 6 green onions thinly sliced
- ½ cup mint thinly sliced
- ½ cup cilantro thinly sliced
- 1 tablespoon sesame seeds
- ½ cup cashews
- Bell pepper optional
- Shredded chicken optional
- Shredded sushi ginger optional
Instructions
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Whisk all dressing ingredients together until combined, or place them in a jar and shake well.
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Combine the shredded cabbage, carrot, green onions, herbs, sesame seeds, and cashews in a large bowl. Pour the dressing over the salad and toss to coat evenly. Add shredded chicken, bell pepper, or sushi ginger if you like, then serve.
