# What You'll Need:
→ Protein
01 - 2 cups cooked, shredded chicken breast (about 2 small breasts)
→ Vegetables
02 - 1 cup shelled edamame (cooked and cooled)
03 - 2 cups shredded green cabbage
04 - 1 cup shredded red cabbage
05 - 1 cup shredded carrots
06 - 2 green onions, thinly sliced
07 - 1 red bell pepper, thinly sliced
→ Crunch & Garnish
08 - 1/2 cup roasted cashews or sliced almonds (optional)
09 - 2 tablespoons toasted sesame seeds
→ Ginger Dressing
10 - 1/4 cup rice vinegar
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 2 tablespoons honey or maple syrup
13 - 2 tablespoons toasted sesame oil
14 - 1 tablespoon freshly grated ginger
15 - 1 garlic clove, minced
16 - 1 tablespoon lime juice
17 - 1 teaspoon sriracha or chili sauce (optional)
18 - Salt and pepper, to taste
# How-To:
01 - In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha (if using). Season to taste with salt and pepper. Set aside to allow flavors to meld.
02 - In a large salad bowl, combine shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper. Mix gently to distribute evenly.
03 - Pour the ginger dressing over the salad and toss thoroughly to coat all ingredients evenly. Ensure every component is lightly covered with the zesty dressing.
04 - Sprinkle roasted cashews or almonds and toasted sesame seeds over the top of the dressed salad for texture and nutty flavor.
05 - Serve immediately for maximum crunch, or refrigerate for 15 minutes to let flavors meld together. The salad pairs beautifully with crisp white wine or iced green tea.
