More favorite chicken salads
- Lemongrass Chicken Herb Salad
- Pesto Caesar Salad with Castelvetrano Olives
- Greek Grilled Chicken with Salad
- Chicken Chop Salad with Chèvre Ranch
A Crunchy Slaw With Shredded Chicken + Our Favorite Dressing
This recipe originates in our love for cabbage. It’s hearty, and delivers a good bang for your buck. Unlike the mayonnaise dressing in our Classic Coleslaw, we’re tossing this chicken salad in a flavorful miso-ginger dressing. You can add Shredded Chicken or Poached Chicken to the dish, and serve it for dinner or lunch throughout the week. We’ve got lots of great shredded chicken recipes for you to try. For another miso dressing recipe, check out this sesame chicken salad. For a main-dish miso recipe, try pork chops with miso mushrooms.
Ingredients For Miso-Ginger Chicken Slaw
For the dressing – miso, vegetable oil, vinegar, salt, sesame oil, honey, ginger, garlic
For the slaw – chicken, almonds, cilantro, green cabbage, red cabbage, carrots, and green onions
For topping – fried shallots
How to Make This Miso-Ginger Slaw With Shredded Chicken
Make the dressing in a blender or food processor. You can also use a whisk and some arm muscle if needed.
Make the slaw. In a large bowl, combine the chicken, almonds, cilantro, green cabbage, red cabbage, carrots, and green onions.
Drizzle with the dressing and toss to combine.
Sprinkle with the fried shallots if using and serve.
How to Store Leftovers + Tips
Leftover slaw holds up well for up to 2 days. We like to eat it for lunch the next day. Serve with rice or on its own.
Coleslaw can be frozen for one month, but we don’t recommend it because the texture changes.
Make it your own – Sprinkle with toasted sesame seeds or a tangy feta or cotija cheese.
More Favorite Crunchy Salads From The Modern Proper
Fresh Salads + More
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