Chinese Chicken Salad with Sesame Ginger Dressing
Crunchy napa and red cabbage loaded with shredded chicken, crispy wonton strips, and toasted almonds, all tossed in a tangy sesame ginger dressing that coats every single shred.
Sam came home from work one night last summer and said, 'Can we just have a big salad for dinner? Something cold.' And I looked at him like he'd lost his mind because this man does not voluntarily ask for salad. But it was ninety degrees out and the kitchen was an oven, so I threw together this Chinese chicken salad with whatever I had in the fridge — cabbage, leftover rotisserie chicken, some carrots. The dressing came together in maybe two minutes. He ate the entire bowl. Didn't even ask for rice. This has been in heavy rotation ever since. It's one of those salads that actually feels like a meal — the cabbage gives you that serious crunch that doesn't wilt the second you add dressing, the chicken makes it filling, and those crispy wonton strips on top are completely non-negotiable. Layla helps me shred the cabbage now (she's very proud of her knife skills) and even Adam will pick out the chicken and crunchy bits, which I'm counting as a win. The sesame ginger dressing is what pulls everything together. It's tangy, a little sweet, with that warm ginger bite that hits the back of your throat. I always make double because it disappears fast — Sam pours it on everything for the rest of the week.
“Shred your cabbage thin — pinky-width ribbons at most. Thick chunks don't pick up the dressing, and you end up with big bland bites of cabbage between the good stuff. A sharp knife and a steady hand make this entire salad.”
The Key to This Dish
Sam came home from work one night last summer and said, "Can we just have a big salad for dinner? Something cold." And I looked at him like he'd lost his mind because this man does not voluntarily ask for salad. But it was ninety degrees out and the kitchen was an oven, so I threw together this Chinese chicken salad with whatever I had in the fridge — cabbage, leftover rotisserie chicken, some carrots. The dressing came together in maybe two minutes. He ate the entire bowl. Didn't even ask for rice.
This has been in heavy rotation ever since. It's one of those salads that actually feels like a meal — the cabbage gives you that serious crunch that doesn't wilt the second you add dressing, the chicken makes it filling, and those crispy wonton strips on top are completely non-negotiable. Layla helps me shred the cabbage now and even Adam will pick out the chicken and crunchy bits, which I'm counting as a win.
The sesame ginger dressing is what pulls everything together. It's tangy, a little sweet, with that warm ginger bite that hits the back of your throat. I always make double because it disappears fast — Sam pours it on everything for the rest of the week.
Here's how I make it — the real way, in my actual kitchen.
!Common Mistakes to Avoid
- 1Dressing the salad too far ahead — the cabbage stays crisp for a while, but the wonton strips turn soggy in about 5 minutes. Always add crunchy toppings last.
- 2Cutting the cabbage too thick — you want thin ribbons, no wider than your pinky finger, so they absorb the dressing evenly and aren't tough to chew.
- 3Using regular soy sauce instead of low-sodium — the dressing gets way too salty because there's already a lot going on between the soy and the sesame.
- 4Skipping the 10-minute rest for the dressing — the ginger and garlic need time to infuse into the liquids. Freshly whisked dressing tastes sharp and separate.
Chinese Chicken Salad with Sesame Ginger Dressing
Ingredients
For 4 servings (about 2 cups)
- 5 cups napa cabbage (about half a head), finely shredded
- 2 cups red cabbage, finely shredded
- 2½ cups shredded cooked chicken (rotisserie works great), shredded
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 4 green onions, thinly sliced on the diagonal
- ½ cup fresh cilantro, roughly chopped
- ⅔ cup sliced almonds, toasted
- 1 cup crispy wonton strips (or crushed ramen noodles)
Garnish
- 1 tablespoon sesame seeds, toasted(optional)
Sesame Ginger Dressing
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- ¼ cup extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons honey
- 1½ tablespoons fresh ginger, finely minced
- 2 cloves garlic, minced
Instructions
- 1
Whisk together rice vinegar, soy sauce, olive oil, sesame oil, honey, ginger, and garlic in a small bowl or jar until well combined. Set aside for at least 10 minutes so the flavors meld.
10 minDressing tastes balanced — tangy, slightly sweet, with a warm ginger bite at the finish. If it tastes too sharp, add another half teaspoon of honey.
- 2
Combine the shredded napa cabbage, red cabbage, chicken, sliced bell pepper, carrots, green onions, cilantro, and toasted almonds in a large mixing bowl.
Everything is evenly distributed — you should see a mix of colors throughout, not clumps of one ingredient.
- 3
Pour the dressing over the salad a little at a time, tossing gently with tongs or two large forks after each addition, until dressed to your liking.
Every shred of cabbage has a light, glossy coating — you shouldn't see dressing pooling at the bottom of the bowl. Start with about three-quarters and add more if needed.
- 4
Divide between serving bowls. Top each bowl with crispy wonton strips and a sprinkle of sesame seeds. Serve immediately.
Wonton strips are sitting on top of the dressed salad — not mixed in yet, so they stay crunchy through the first few bites.
Equipment Needed
large mixing bowl · small bowl or jar with lid · sharp knife · cutting board
Chef Tips
- ✓Add the crispy wonton strips and sesame seeds right before serving — the second they hit the dressing they start losing their crunch. I put them in a little bowl on the table so people can add their own.
- ✓Rotisserie chicken is the move here. I buy one every Sunday and this salad is usually what happens to the leftovers by Tuesday. Poached chicken breast works too, but rotisserie has more flavor without any effort.
- ✓If you're making this ahead for meal prep, store the dressing, crunchy toppings, and salad in three separate containers. The cabbage holds up beautifully for 2 days even dressed, but the wonton strips and almonds need to stay separate until you eat.
- ✓Toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan every 30 seconds. The difference between raw and toasted almonds in this salad is night and day.
- ✓Swap the olive oil for vegetable or grapeseed oil if you want a more neutral dressing — olive oil adds a slightly fruity note that I personally love, but Sam prefers it without.
Why It Works
- →Napa cabbage stays crisp and crunchy even after dressing — it doesn't wilt like lettuce, which means leftovers actually hold up
- →The combination of two oils (olive for body, sesame for flavor) gives the dressing depth without being overwhelmingly nutty
- →Honey in the dressing balances the soy sauce and vinegar so you get sweet-tangy-salty in every bite
- →Raw ginger and garlic in the dressing give it a punch that cooked versions can't match — they mellow slightly as the dressing sits
Techniques Used
Variations
With mandarin oranges
Add ½ cup drained canned mandarin oranges for a sweeter, more classic deli-style version. They pair beautifully with the sesame dressing.
Spicy version
Whisk 1-2 teaspoons of chili garlic sauce (sambal oelek) or sriracha into the dressing. Sam likes this version — he adds hot sauce to everything anyway.
Vegetarian swap
Replace the chicken with crispy baked tofu or edamame. Use tamari instead of soy sauce to keep it gluten-free too.
With peanuts and peanut dressing
Swap almonds for roasted peanuts and add 2 tablespoons creamy peanut butter to the dressing for a richer, Thai-inspired take.
FAQ
Can I use a different lettuce instead of cabbage?+
Romaine works in a pinch, but honestly the cabbage is what makes this salad special. It stays crunchy for days and has a slight sweetness that pairs perfectly with the dressing. Iceberg is too watery.
Can I make this without nuts for school lunches?+
Absolutely — skip the almonds and add extra wonton strips or sunflower seeds instead. I do this for Layla's school potluck contributions since her classroom is nut-free.
How long does the dressing last?+
The dressing keeps in a sealed jar in the fridge for up to a week. Give it a good shake before using since the oil separates as it sits.
Can I use store-bought dressing?+
You can, but honestly this one takes two minutes and the fresh ginger makes such a difference. If you must, look for a sesame ginger vinaigrette and add a squeeze of fresh lemon.
Serving Suggestions
This is a full meal on its own, but if you want to round it out, serve it alongside egg drop soup or a few potstickers. For a lighter lunch, stuff it into a wrap with a little extra sriracha.
Make Ahead
Prep the vegetables and make the dressing up to 24 hours ahead — store them separately in the fridge. The shredded cabbage actually gets better overnight as the cell walls relax slightly. Shred the chicken and store it separately too. Assemble and dress right before serving.
Storage
Dressed salad (without crunchy toppings) keeps in an airtight container in the fridge for up to 2 days. The cabbage holds its crunch remarkably well. Store wonton strips and toasted almonds in a separate container at room temperature.
Reheating
This is a cold salad — no reheating needed. If the leftovers seem dry after a day in the fridge, drizzle a tablespoon of extra dressing and toss.
Freezing
Do not freeze — the cabbage and vegetables will turn mushy when thawed. The dressing can be frozen for up to 1 month if you want to batch-prep it.