This Asian Bean Salad with Chicken and Sesame-Ginger Dressing is our go-to for a fast, healthy lunch or a no-stress weeknight dinner. The mix of edamame, white beans, shredded cabbage, and juicy chicken is tossed in a zesty sesame-ginger dressing that delivers bold flavor with little effort.
We serve this salad with our Crispy Vegetarian Egg Rolls Recipe or this Firecracker Shrimp Appetizer. It's also great for meal prep!
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Asian bean salads are all about a mix of salty, sweet, tangy, and crunch. While most people think of bean salad as a side dish, this version turns it into a full meal by combining high-protein ingredients like edamame, chicken, and white beans with fresh veggies and a homemade ginger dressing.
If you like dense bean salads, you might also enjoy our Mediterranean Chickpea Salad with Feta or this Quinoa Power Bowl.
Why We Love This Recipe
- High-Protein & Filling: Thanks to the chicken, edamame, and white beans, it actually keeps you full. It’s got that same satisfying, protein-packed vibe as our Seared Ahi Tuna Poke Bowl—yum!
- Bold, Fresh Flavors: The sesame-ginger dressing brings the whole salad to life.
- Meal Prep Friendly: Holds up in the fridge for a few days without getting soggy.
- Family Approved: It’s mild enough for kids but flavorful enough for adults.
Asian Dense Bean Salad Ingredients
Here’s a quick overview of the star players in this colorful, protein-packed salad:
- Edamame: We always keep frozen edamame on hand. Thaw under cool water and you’re good to go. Love this ingredient? Try our Salmon Rice Bowl Recipe!
- White Beans: Cannellini or Great Northern beans give creaminess and extra protein.
- Cooked Chicken: Rotisserie chicken is a major time-saver here. You could also use grilled or leftover chicken.
- Shredded Green & Purple Cabbage: Great for texture and color. Buying the pre-shredded bags will save you time.
- Carrots: Sweet and crunchy—feel free to grate or shred.
- Red Bell Pepper: Adds a nice pop of sweetness.
- Scallions: Green onions give a little bite without overpowering.
- Fresh Cilantro: Totally optional, but I love the fresh herbiness.
- Toasted Almonds: Adds that perfect nutty crunch on top.
- Sesame-Ginger Dressing: Made with toasted sesame oil, soy sauce, honey, lime juice, and fresh ginger. It’s the star of the show.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken: Use shredded rotisserie chicken, grilled tofu, or omit it for a vegan version.
- White Beans: Chickpeas also work great here.
- Cabbage: No cabbage? Use shredded romaine or baby spinach for a softer crunch.
How To Make Asian Bean Salad with Chicken and Sesame-Ginger Dressing
STEP ONE: Prep the Salad Ingredients and Make the Dressing
Thaw the edamame under cool water, then drain your white beans. Chop the chicken, shred the cabbage and carrots, dice the red pepper, slice scallions, and roughly chop your cilantro.
Whisk together the dressing ingredients until smooth and emulsified.
STEP TWO: Add Veggies
In a large bowl, combine your veggies, beans, and chicken.
STEP THREE: Toss and Garnish
Pour over the dressing and toss thoroughly until coated.
STEP FOUR: Chill and Finish
Let the salad sit in the fridge for 20–30 minutes to let the flavors blend.
Sprinkle Everything But the Bagel Seasoning and more cilantro on top. Add toasted almonds right before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh lime juice. It makes a big difference in flavor!
✔️ DO Toast your almonds with butter for extra nuttiness.
❌ DO NOT Overdress the salad. Start with less and add more as needed.
Storage
Store leftover salad in an airtight container in the fridge for up to 3 days. It doesn’t freeze well due to the fresh veggies. Reheat? Nope—this one’s best served cold or at room temperature.
Recipe FAQs
Yes! This recipe is perfect for meal prep. Assemble the salad and dressing separately, then toss just before serving to keep it crisp.
We like white beans like cannellini or Great Northern for their creamy texture. You can also use chickpeas.
To prevent bean salad from getting soggy, start by draining and rinsing canned beans thoroughly to remove excess liquid. If you’re prepping in advance, store the dressing separately and toss just before serving. Add crunchy toppings like almonds or sesame seeds last, so they don’t lose their texture.
Aside from a sesame-ginger vinaigrette, a spicy peanut dressing adds richness and creaminess. For something lighter, a lime-cilantro vinaigrette or miso-lime dressing pairs well with crunchy vegetables and beans.
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📖 Recipe
Asian Bean Salad with Chicken and Sesame-Ginger Dressing
Equipment
- Large Mixing Bowl
- Cutting board
- Small bowl or jar
- Measuring Spoons & Cups
- Tongs or salad spoons
Ingredients
Asian Dense Bean Salad
- 1½ cups edamame thawed if frozen
- 1 15 ounce can white beans (cannellini or Great Northern), drained and rinsed
- 2 cups cooked chicken chopped (rotisserie or grilled is perfect)
- 2 cups green cabbage chopped small
- 1 cup purple cabbage chopped small
- 1 cup shredded carrots
- ½ cup red bell pepper diced
- ¼ cup scallions thinly sliced
- ⅓-½ cup fresh cilantro finely chopped
- ⅓ cup toasted almonds slivered
Sesame Ginger Dressing
- ¼ cup toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon fresh grated ginger
- 1 tablespoon sesame seeds
- 1 clove garlic finely grated or minced
- 1 teaspoon peanut butter
Garnish
- Top with additional cilantro, toasted almonds, or a sprinkle of Everything But the Bagel seasoning for extra crunch and flavor.
Instructions
- Rinse and drain the white beans. Thaw edamame under cool water if frozen. Shred your cabbage and carrots. Dice the bell pepper and slice scallions. Chop the chicken and cilantro.
- In a small bowl or jar, whisk together sesame oil, vinegar, soy sauce, honey, lime juice, ginger, garlic, and red pepper flakes until smooth. Add peanut butter if using and whisk until emulsified.
- In a large mixing bowl, combine the edamame, white beans, chicken, cabbage, carrots, bell pepper, scallions, and cilantro.
- Pour the dressing over the salad and toss gently but thoroughly until everything is coated. Add the chopped peanuts and sesame seeds, and toss again lightly.
- Chill in the fridge for 20–30 minutes to let the flavors soak in. Taste and adjust with a splash of lime juice or soy sauce if needed.
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Notes
Reheat: No reheating is required. Serve the salad chilled or at room temperature. Substitutions
- Chicken: Use shredded rotisserie chicken, grilled tofu, or omit it for a vegan version.
- White Beans: Chickpeas also work great here.
- Cabbage: Use shredded romaine or baby spinach for a softer crunch.
Jami Powell says
This salad is great for meal prep!