For the dressing:
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1 cup extra‑virgin olive oil
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½ cup balsamic vinegar (or white balsamic)
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4 Tbsp low‑sodium soy sauce
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3‑4 garlic cloves, minced
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4 Tbsp honey or brown sugar
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4 Tbsp minced fresh ginger
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2 tsp toasted sesame oil
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3 Tbsp water (to help thin; optional)
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Salt & pepper to taste
Instructions
Step 1: Layer the salad
In a very large bowl, combine the coleslaw mix, chopped chicken, toasted nuts, dried cranberries, diced red onion, sesame sticks (if using), cilantro and drained mandarin oranges.
Step 2: Make the dressing
In a blender (or use a whisk), combine olive oil, balsamic vinegar, soy sauce, garlic, honey (or sugar), fresh ginger, toasted sesame oil and water. Blend until well emulsified. Taste and adjust salt/pepper if needed.
Step 3: Toss & serve
Drizzle the dressing over the salad mixture — pour lightly at first and then add more to your liking. Toss gently so everything is coated but still crisp. Serve immediately.
Tips for Success
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Always toast the nuts to boost flavour and crunch.
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If you’re prepping ahead, keep the dressing separate until just before serving to maintain crunch.
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Use a high‑quality extra‑virgin olive oil and freshly minced ginger/garlic for best flavour.
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Adjust dressing amount: you want it lightly coated, not drenched.
Variations
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For extra heat: add a splash of sriracha or a pinch of red pepper flakes to the dressing.
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For a vegetarian version: swap chicken for grilled tofu or chickpeas.
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For nut‑free: replace almonds/cashews with sunflower or pumpkin seeds.
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Swap cranberries for pomegranate arils to vary flavour and texture.
Ingredient Substitutions
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Chicken → turkey, shrimp, tofu or tempeh.
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Balsamic vinegar → rice vinegar + a touch of honey for lighter flavour.
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Dried cranberries → dried cherries or raisins.
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Sesame sticks → skip or use crunchy chow mein noodles.
Storage & Serving Suggestions
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Can be stored in the refrigerator for up to 2 days, but best eaten within the first day for optimum texture.
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Serve it alone as a main dish, or alongside grilled meats, steamed rice or even in lettuce cups.
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Great for lunches, picnics or potlucks — the colour and crunch make it a standout.
Nutrition Facts (approximate per serving, 1/8 of recipe)
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Calories: ~320
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Protein: ~22 g
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Carbohydrates: ~18 g
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Fat: ~18 g
Values vary depending on ingredient brands and portion sizes.
FAQs
Q: Can I use fresh instead of shredded coleslaw mix?
A: Yes — shredded cabbage, carrots and even romaine will work. Just ensure the topping is crisp.
Q: Can I make the dressing ahead of time?
A: Absolutely. Make the dressing and refrigerate for up to a week. Shake well before using.
Q: Will the salad stay crisp if made ahead?
A: If you add the dressing just prior to serving and keep crunchy elements (nuts/seeds) separate until last minute, yes — it stays crisp.
Related Recipes
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Crunchy Thai Chicken Salad
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Sesame‑Ginger Beef & Cabbage Slaw
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Mandarin‑Orange & Almond Chicken Salad
Conclusion
This Asian Chicken Cranberry Salad hits all the right notes — bright, crunchy, sweet, savoury and satisfying. Whether you’re looking for a go‑to weekday lunch, a potluck hero or a fresh dinner option, this recipe delivers. Give it a try and you’ll likely find it earning a permanent place in your recipe rotation.
