Sprig Originals's kitchen / Blender Sesame-Ginger Chicken and Cabbage Salad
Blender Sesame-Ginger Chicken and Cabbage Salad
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A creamy Japanese sesame dressing made entirely in the blender: toasted sesame seeds get ground into a nutty paste, then whipped with mayonnaise, rice vinegar, soy and fresh ginger until it pours like a milkshake. Tossed with crunchy cabbage and rotisserie chicken, it's a no-cook dinner salad that tastes like the sesame dressing from a Japanese steakhouse, only better.
Ingredients
Blender Sesame Dressing
- 1/2 cup toasted white sesame seeds
- 1/2 cup mayonnaise
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp grated fresh ginger
Salad
- 1 bag (14 oz) coleslaw mix or 6 cups shredded green cabbage
- 3 cups shredded rotisserie chicken
Instructions
- Put the sesame seeds in a blender or food processor by themselves and run on high for 30 to 45 seconds, scraping down once, until they break down into a damp, sandy meal that clumps when pressed. This step is what makes the dressing creamy, so don't rush it.
- Add the mayonnaise, rice vinegar, soy sauce, honey, ginger, and 3 tablespoons cold water. Blend on high for 45 to 60 seconds until pale, glossy, and pourable, like thin pancake batter. Taste and blend in another tablespoon of water if it feels thicker than heavy cream.
- In a large bowl, toss the coleslaw mix with the shredded chicken. Pour over about two-thirds of the dressing and toss with tongs for a full minute so every shred is coated. Let it sit 5 minutes to soften the cabbage slightly.
- Toss once more, divide among 4 bowls, and drizzle with the remaining dressing. Sprinkle with a few extra sesame seeds if you have them and serve cold.
Chef's tips
- If your sesame seeds are raw rather than toasted, dry-toast them in a skillet over medium heat for 3 to 4 minutes until fragrant and let them cool before blending — it doubles the flavor.
- The dressing keeps 5 days in a jar in the fridge and thickens as it sits; shake with a splash of water to loosen it. It's also excellent on cucumbers or cold noodles.
- Swap the chicken for a drained 14 oz block of firm tofu, patted dry and torn into bite-size pieces, for a vegetarian version with no cooking at all.
- A small blender jar or mini food processor grinds the sesame seeds better than a big one — if using a full-size blender, scrape the sides often so the seeds stay in the blades.
Nutrition (per serving, estimated)
681calories
28gprotein
22gcarbs
53gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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