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A large cabbage salad combines cooked chicken, dried cranberries and nuts with a ginger dressing. Dress gradually and reserve crunchy additions until serving.
Bag sizes vary. The twelve-cup amount makes the intended large batch clearer than “two small bags.”
Ingredients and measurements
- 12 cups prepared coleslaw mix
- 4 cups rotisserie chicken, finely chopped; 1 ½ cups toasted sliced almonds or cashews
- 1 ½ cups dried cranberries (Orange Cranberries from Trader Joe’s used); ¾ cup red onion, finely diced
- 1 cup sesame sticks (optional)
- 1 ½ cups chopped cilantro; 1-2 small cans mandarin oranges, drained
- ¼ cup black sesame seeds or regular sesame seeds; 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar (regular or white)
- 4 tbsp low-sodium soy sauce; 3-4 cloves garlic, chopped
- 4 tbsp honey or brown sugar; 4 tbsp minced ginger
- 2 tsp toasted sesame oil; 3 tablespoons water for dressing
Preparation and cooking
- Stage 1
Measure twelve cups coleslaw mix and combine with cooked chopped chicken, cranberries, onion and cilantro. Drain mandarins and keep sesame sticks aside.
- Stage 2
Blend oil, vinegar, soy sauce, garlic, sweetener, ginger, sesame oil and three tablespoons water until combined.
- Stage 3
Pour a little dressing over the salad, toss and add only as much as needed. Fold in mandarins, nuts and sesame seeds.
- Stage 4
Add optional sesame sticks near serving and keep the remaining salad refrigerated. Store unused dressing separately.
No. Cabbage moisture and serving preferences vary; adding it gradually prevents a pool at the bottom.
Why measure cabbage by cups?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Must all dressing be used?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why measure cabbage by cups?
Bag sizes vary. The twelve-cup amount makes the intended large batch clearer than “two small bags.”
- Must all dressing be used?
No. Cabbage moisture and serving preferences vary; adding it gradually prevents a pool at the bottom.