Vegetarian Chinese Chicken Salad with Ginger-Sesame Dressing

Total time50 min

Prep time25 min

Cook time15 min

Vegetarian Chinese Chicken Salad with Ginger-Sesame Dressing

This crunchy, colorful salad layers napa and red cabbage with julienned carrots, scallions, and edamame for a satisfying mix of textures in every forkful. Roughly chopped almonds add toasty crunch, while fresh cilantro keeps things bright and herbaceous. The real star is the dressing — a whisked blend of coconut aminos, toasted sesame oil, rice vinegar, honey, fresh ginger, and garlic that brings sweet, savory, and tangy notes together in one glossy pour. Toss it all together and finish with a scatter of toasted sesame seeds for extra nuttiness and a little visual sparkle. It's a fast, no-fuss salad that works beautifully for a vegetarian lunch or side dish, delivering plenty of protein from the edamame and almonds without missing a beat. Make it once and it's easy to see why this one becomes a regular in the rotation.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tsp salt

For the dressing

3 tbsp coconut aminos
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp honey
1 tbsp fresh ginger, finely grated
2 cloves garlic, finely grated
¼ tsp red pepper flakes

For the salad

4 cups napa cabbage, thinly shredded
2 cups red cabbage, thinly shredded
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced
1 cup edamame, shelled and thawed if frozen
½ cup dry-roasted almonds, roughly chopped
¼ cup fresh cilantro, roughly chopped

For serving

1 tbsp sesame seeds, toasted (optional)

Instructions

1
Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add the salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 12–15 minutes, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer at the thickest part.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes. Using two forks or your hands, shred the chicken into thin strips.

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