Chicken and Cabbage Salad with Miso-Ginger Dressing
This crunchy Chicken and Cabbage Salad with Miso-Ginger Dressing is a fresh, colourful, feel-good salad made with tender shredded chicken, crisp cabbage, carrots, green onions, coriander and toasted cashews. It’s quick, satisfying, full of texture, and tossed in a creamy miso-ginger dressing that brings savoury, tangy, slightly sweet flavour to every bite. It’s quick to make, perfect for meal prep and ideal for easy lunches or light dinners during busy weeks.
Why You’ll Love This Chicken and Cabbage Salad
This crunchy cabbage chicken salad delivers big flavour with simple ingredients. The combination of crisp vegetables, savoury chicken and creamy miso dressing creates a salad that feels hearty enough for dinner while still tasting fresh and light.
- Shredded chicken – Rotisserie chicken keeps this recipe easy and protein-rich. Or use leftover roast chicken or poached chicken breasts; simply season the chicken with a little extra salt or a splash of soy sauce to boost the flavour.
- Green and red cabbage – Adds crunch, colour and freshness.
- Carrots and green onions – Bring sweetness and brightness.
- Fresh coriander – Adds a vibrant herbal finish.
- Toasted cashews – Buttery, crunchy and perfect with the miso dressing.
- White miso paste – Creates rich umami flavour in the dressing.
- Fresh ginger and garlic – Essential for bold, fresh flavour.
- Rice vinegar and sesame oil – Add tanginess and nutty depth.
Helpful Tips & Easy Swaps
Swap cashews for peanuts or toasted almonds. Or add edamame or sugar snap peas for extra crunch. Prefer a vegetarian version? Crispy tofu works beautifully here.
How to Make Crunchy Chicken and Cabbage Salad
This crunchy chicken and cabbage salad is the kind of recipe that feels effortlessly impressive. A little chopping, a quick whisk of the dressing, and suddenly you’ve got a big colourful bowl packed with crunch, flavour and serious dinner energy.
- Make the miso-ginger dressing: Whisk together the dressing until smooth, creamy and deeply savoury. The miso paste, ginger and sesame oil combination is bold, fresh and completely crave-worthy.
- Toss together the salad: Add the shredded chicken, crisp cabbage, carrots, green onions and coriander to a large bowl. It already looks good at this stage – bright, crunchy and full of colour.
- Finish with crunch and serve: Pour over the dressing and toss until everything is glossy and coated. Top with toasted cashews and serve straight away while everything is crisp and fresh.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Miso-Ginger Chicken Slaw
This crunchy chicken and cabbage salad is fresh, colourful and packed with texture. The creamy miso-ginger dressing brings bold savoury flavour, while the cabbage, carrots and cashews keep every bite crisp and satisfying.
- Big crunch and fresh flavour.
- Quick enough for busy weeknights.
- Great for meal prep and lunches.
- A delicious way to use leftover chicken.
- Easy to adapt with extra vegetables or tofu.
More Crunchy Salad Recipes to Try
If you love fresh, crunchy salads like this one, you’ll also enjoy the vibrant Asian Coleslaw, the light and colourful Asian Noodle Salad with Tender Greens, and the refreshing Soba Noodle Salad with Mango and Tofu. And for another crunchy slaw idea, the Thai Coleslaw mit Kohlrabi is always a good choice.
Chicken and Cabbage Salad with Miso-Ginger Dressing
Ingredients
- 3 cups cooked and shredded chicken (a small rotisserie chicken works well)
- 3 handfuls pointed or green cabbage, finely shredded (175–200 g)
- 3 handfuls red cabbage, finely shredded (175-200 g)
- 3 small to medium carrots, julienned or thinly sliced
- 4 green onions, thinly sliced
- 1 small bunch fresh cilantro, roughly chopped
- generous handful unsalted toasted cashews, coarsely chopped (40 g)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons white miso paste (shiro)
- 3 tablespoons unseasoned rice vinegar (Japanese)
- 1 teaspoon soy sauce
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon freshly peeled and grated ginger
- 1 garlic clove, minced
- 2 tablespoons cold water (or more as needed)
Instructions
- In a large serving bowl, combine the shredded chicken, green cabbage, red cabbage, carrots, green onions and coriander.
- In a small bowl, whisk together the olive oil, sesame oil, miso paste, rice vinegar, soy sauce, maple syrup, ginger, garlic and water until smooth and creamy.
- Pour the dressing over the slaw and toss well until evenly coated.
- Sprinkle over the toasted cashews, gently toss once more, and serve immediately. Enjoy!
Nutrition
Notes
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