This vibrant salad has been one of my quickest wins when I need something that tastes celebratory but takes almost no time to assemble. I first put this combination together one summer after a neighborhood potluck; I wanted something colorful that would travel well and keep for a day without wilting. The combination of shredded rotisserie chicken, sweet-tart cranberries, toasted almonds, and a citrusy sesame-ginger dressing immediately stole the show. What surprised me most was how the texture play—crisp coleslaw mix, crunchy nuts, silky mandarin segments—kept every bite interesting.

It’s the sort of dish that reads as composed but comes together in about 20 minutes, making it ideal for last-minute entertaining, packed lunches, or a side for grilled mains. I favor extra-virgin olive oil in the dressing for body, balanced by a splash of balsamic and the umami from low-sodium soy sauce. The ginger and sesame oil give an unmistakable Asian lift without making the flavors fussy. Family members who usually avoid salads asked for seconds, and I’ve sent this along to potlucks where it vanished within an hour.

Ingredients

• Coleslaw mix: 12 cups total (about two small store bags). Use a mix of shredded green and purple cabbage with some shredded carrot for color and crunch. Look for pre-washed packages to save time.
• Rotisserie chicken: 4 cups finely chopped. A store-bought rotisserie bird is a fast, flavorful choice that keeps this recipe speedy; you can also use leftover roasted chicken breast.
• Toasted sliced almonds or cashews: 1 1/2 cups. Lightly toasted nuts provide a warm, crunchy contrast; buy pre-toasted if short on time or toast raw nuts in a dry skillet for 3–5 minutes until fragrant.
• Dried cranberries: 1 1/2 cups. I like orange-flavored cranberries for a citrus lift—Trader Joe’s orange cranberries are a favorite—but plain will work too.
• Red onion: 3/4 cup finely diced. Use a small red onion for color; rinse the diced onion under cold water if you want a milder bite.
• Sesame sticks (optional): 1 cup. These add fun crunch and a savory sesame note—omit if you prefer nut-free crunch.
• Cilantro: 1 1/2 cups chopped. Fresh cilantro brightens the bowl; if you dislike cilantro, substitute flat-leaf parsley.
• Mandarin oranges: 1–2 small cans, drained. These are optional but add juicy bursts of sweetness; fresh orange segments work in season.
• Black or regular sesame seeds: 1/4 cup. Toast for 1–2 minutes in a dry pan for extra aroma.
• Extra-virgin olive oil: 1 cup for the dressing—gives body and smoothness.
• Balsamic vinegar: 1/2 cup. Regular or white balsamic works; white will keep the dressing paler.
• Low-sodium soy sauce: 4 tablespoons. For deeper umami; substitute tamari to make gluten-free.
• Garlic: 3–4 cloves, chopped. Fresh garlic keeps the dressing bright; roast if you prefer mellowed flavor.
• Honey or brown sugar: 4 tablespoons. Honey dissolves smoothly and balances the vinegar and soy.
• Fresh ginger: 4 tablespoons minced. Use peeled ginger root for the freshest, most vibrant flavor.
• Toasted sesame oil: 2 teaspoons. Use sparingly—this is potent, and a little goes a long way.
• Water: 3 tablespoons to help the blender emulsify the dressing.

Instructions

Assemble the base: In a very large mixing bowl, layer the 12 cups of coleslaw mix with 4 cups finely chopped rotisserie chicken, 1 1/2 cups toasted sliced almonds or cashews, and 1 1/2 cups dried cranberries. Add 3/4 cup finely diced red onion, 1/4 cup sesame seeds, 1 cup sesame sticks if using, and 1 1/2 cups chopped cilantro. If you include mandarin oranges, drain them well and gently fold them in last to avoid breaking segments. Make the dressing: Combine 1 cup extra-virgin olive oil, 1/2 cup balsamic vinegar, 4 tablespoons low-sodium soy sauce, 3–4 cloves chopped garlic, 4 tablespoons honey or brown sugar, 4 tablespoons minced ginger, 2 teaspoons toasted sesame oil, and 3 tablespoons water in a blender. Blend on high until smooth and slightly emulsified—about 30–45 seconds. Taste and adjust salt, sweetness, or acidity: add more honey for sweetness, or a splash more vinegar for brightness. Dress and toss: Lightly pour dressing over the salad, starting with half and adding more as needed—you’re aiming for coating each ingredient without soaking the coleslaw. Gently toss with a spatula or wooden spoon until everything is evenly dressed. Serve immediately to preserve crunch; if making ahead, refrigerate dressing separately and toss within an hour of serving. Store leftover dressing: Any extra dressing keeps for up to 5 days in a sealed jar in the refrigerator—shake well before using. If the oil solidifies slightly in cold temps, let it sit at room temperature for 10–15 minutes and remix.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days if already dressed, though texture will soften. For longer storage, keep the dressing in a mason jar for up to 5 days and the salad base in a separate container for 2–3 days. Use shallow containers for quick cooling and avoid freezing the assembled salad; texture will degrade. When reheating is desired (for those who like warmed chicken with chilled veg), gently warm the chicken alone and fold into the cold salad immediately before serving.

Ingredient Substitutions

To make this gluten-free, replace low-sodium soy sauce with tamari. For a nut-free version, omit almonds/cashews and increase sesame seeds or add roasted pumpkin seeds for crunch. Swap mandarin oranges for fresh orange segments or pineapple for a tropical twist; use maple syrup instead of honey to keep it vegan-friendly. If you prefer less sweetness, reduce the honey to 2 tablespoons and add an extra tablespoon of balsamic.

Serving Suggestions

This pairs beautifully with grilled meats or tofu and is excellent served in lettuce cups for a hand-held option. Garnish with extra chopped cilantro, a sprinkle of sesame seeds, and a few toasted almond slices for presentation. For a light dinner, serve over romaine or baby spinach and add avocado slices. For potlucks, present in a large bowl with dressing on the side so guests can control dryness.

Cultural Background

The flavor profile borrows from East Asian pantry staples—sesame oil, ginger, soy—while combining Western salad elements like dried cranberries and coleslaw mix. This fusion reflects how immigrant kitchens merge convenience and local produce, yielding dishes that become household favorites without strict adherence to traditional recipes. It’s an example of contemporary, cross-cultural home cooking where technique and balance matter more than strict provenance.

Seasonal Adaptations

In winter, use canned mandarins or substitute roasted butternut cubes for a heartier bowl. In summer, swap coleslaw mix for shaved summer cabbage and add thinly sliced cucumbers for cooling crunch. For autumn gatherings, fold in roasted sweet potato cubes and swap cranberries for dried cherries to echo seasonal flavors. Adjust honey and vinegar ratios to match seasonal fruit sweetness.

Success Stories

I served this at a church luncheon where several guests came back for seconds and asked for the recipe; one friend even used it as a sandwich filling on soft rolls. A neighbor with a nut allergy removed the nuts and substituted toasted sunflower seeds, and most guests said they could not tell the difference in enjoyment. These small wins are why I return to this bowl whenever I need a dependable, crowd-pleasing dish.

Meal Prep Tips

For weekly lunches, prepare the dressing in a sealed jar and portion out 2 cups of salad into meal containers; add dressing only when ready to eat. Toast nuts in a single batch and store in a sealed container for up to a week—add them fresh each day to maintain crunch. Keep mandarin segments in a separate small container to avoid sogginess.

This salad is one of those reliable recipes that delivers color, texture, and flavor with minimal effort—perfect for busy weeknights, potlucks, or make-ahead meals. I hope you make it your own and enjoy the bright, crunchy results with friends and family.