Chicken Cranberry Cabbage Salad with Sesame Dressing (Print-Friendly Version)
A large cabbage salad combines cooked chicken, dried cranberries and nuts with a ginger dressing. Dress gradually and reserve crunchy additions until serving.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 12 cups prepared coleslaw mix
02 - 4 cups rotisserie chicken, finely chopped
03 - 1 ½ cups toasted sliced almonds or cashews
04 - 1 ½ cups dried cranberries (Orange Cranberries from Trader Joe’s used)
05 - ¾ cup red onion, finely diced
06 - 1 cup sesame sticks (optional)
07 - 1 ½ cups chopped cilantro
08 - 1-2 small cans mandarin oranges, drained
09 - ¼ cup black sesame seeds or regular sesame seeds
10 - 1 cup extra-virgin olive oil
11 - ½ cup balsamic vinegar (regular or white)
12 - 4 tbsp low-sodium soy sauce
13 - 3-4 cloves garlic, chopped
14 - 4 tbsp honey or brown sugar
15 - 4 tbsp minced ginger
16 - 2 tsp toasted sesame oil
17 - 3 tablespoons water for dressing
# How to Make It:
01 - Measure twelve cups coleslaw mix and combine with cooked chopped chicken, cranberries, onion and cilantro. Drain mandarins and keep sesame sticks aside.
02 - Blend oil, vinegar, soy sauce, garlic, sweetener, ginger, sesame oil and three tablespoons water until combined.
03 - Pour a little dressing over the salad, toss and add only as much as needed. Fold in mandarins, nuts and sesame seeds.
04 - Add optional sesame sticks near serving and keep the remaining salad refrigerated. Store unused dressing separately.
# Extra Suggestions:
01 - Bag sizes vary. The twelve-cup amount makes the intended large batch clearer than “two small bags.”
02 - No. Cabbage moisture and serving preferences vary; adding it gradually prevents a pool at the bottom.