Photo: Jennifer Causey
Active Time
15 Mins
Total Time
15 Mins
Serves 4 (serving size: about 2 cups)

Instead of uncooked ramen noodles, this familiar salad gets its crunch from rice crackers (we like plain, sesame, and nori flavors). Add these last so they retain their texture. You could also use chopped unsalted roasted almonds or cashews. Think of frozen edamame as having the same purpose and versatility as frozen green peas, a quick-cooking staple that adds instant vibrancy to any dish. Toasted sesame oil has a very robust flavor profile; you can substitute regular sesame oil or canola oil if you like.

How to Make It

Stir together juice, oil, honey, ginger, and salt in a large bowl with a whisk. Add chicken, edamame, bell pepper, green onions, 1/4 cup cilantro, and coleslaw to juice mixture; toss to coat. Add crackers and 1 tablespoon sesame seeds; toss. Divide cabbage mixture among 4 plates; sprinkle with remaining 2 tablespoons cilantro and 1 tablespoon sesame seeds.