Here's the deal with this Asian Chicken Slaw… It's incredible. Epic. So good you'll want to lick the bottom of the bowl just to make sure that every last bit of goodness has been consumed and none is left to waste. And you can make it vegetarian style or with chicken.
Table of Contents
Why I Love This Recipe
Are you looking for a unique, flavorful dinner to make at home? With Asian Chicken Slaw, you can easily transform ordinary ingredients into a delicious and nutritious meal! Packed full of crunchy cabbage, chicken breast, colorful vegetables, and fragrant flavors like garlic and ginger, this dish brings together the best of Asian cuisine in an easy-to-prepare slaw. Perfect for busy weeknights or special occasions like holidays – it's sure to be your new favorite family dinner!
This Asian Chicken Slaw is colorful, packed with flavor and it's been making an appearance the past few weeks. I can't be stopped. The crunch from all the veggies, the sauce, the avocado on top, the optional chicken... it's a recipe for success! And it's one that can be prepped ahead and used for lunches for the following few days.
I love a cabbage salad and I like a crunchy slaw style salad to go with a vinaigrette. It's one of my favorite ways to stuff my face for lunch and dinner without feeling weighed down afterwards. For this Asian Chicken Slaw we're using a duo of cabbage, tons of peppers, carrots and some scallions. Avocado goes on top, but if you're prepping this ahead of time, just add the avocado right before serving.
The sauce is one of my favorites that also lends itself beautifully to chicken, salmon, beef or the avocado shrimp spring rolls! And speaking of prepping ahead, this sauce can be made on a weekend and used all week long. If you want more veggie crunchy salads like this - might I suggest my Mango Cucumber Chopped Salad - equally as perfect!
Ingredients & Substitutions
- Rice Wine Vinegar
- Soy Sauce
- Lime
- Peanut Butter
- Garlic
- Napa Cabbage
- Red Cabbage
- Red Bell Pepper
- Yellow Bell Pepper
- Carrot
- Green Onions
- Avocado
- Fresh Basil
- Fresh Cilantro
- Shredded Chicken Breast
*For a full list of ingredients and instructions please see recipe card below.
How to Make Asian Chicken Slaw
Step 1: Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.
Step 2: Combine the Napa cabbage, red cabbage, sliced bell peppers, carrot and green onion and toss together.
Step 3: Add in a handful of avocado, sliced basil and fresh cilantro along with the shredded chicken.
Step 4: Pour the liquid mixture over the vegetables and chicken and toss to combine. Season with extra soy sauce if needed and serve immediately.
How to Store Asian Chicken Slaw
This slaw is best assembled fresh. However, all ingredients are things you can have on hand. You can make ahead and store the sauce in the fridge for a week. You can also keep some home-cooked chicken on hand or store-bought one, for 3-4 days in the fridge, or use leftovers. When its time to eat, chop up fresh veggies, mix everything together and enjoy!
Tips & Tricks
The sauce is one of my favorites that also lends itself beautifully to chicken, salmon, beef or roasted veggies! And speaking of prepping ahead, this sauce can be made on a weekend and used all week long.
FAQs
What other protein can I add instead of chicken?
You can add various kinds of tofu to this- silken, or pan fried firm tofu, etc.
If you are looking for other non-vegetarian options, shrimp would also taste great!
What else can I use this sauce on?
You can use this on various proteins, as a salad dressing, noodle bowl, the possibilities are truly endless.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Asian Chicken Slaw
Ingredients
- ⅓ cup rice wine vinegar
- 3 tablespoon soy sauce
- 1 lime juiced
- ½ cup peanut butter
- 2 cloves garlic finely chopped
- ½ head Napa cabbage thinly sliced
- ½ head Red cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large carrot shredded
- 6 green onions thinly cut on the bias
- 1 avocado thinly sliced
- fresh basil thinly sliced
- fresh cilantro
- 1-2 cups shredded chicken breast optional
Instructions
- Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.
- Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of avocado, sliced basil and fresh cilantro along with the shredded chicken.
- Pour the liquid mixture over the vegetables and chicken and toss to combine. Season with extra soy sauce if needed and serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I heard you on Caro Chambers' podcast and had to check our your website immediately 🙂
Made this slaw and just had it for lunch - it was great! I used almond butter instead of peanut butter, and it worked perfectly. Looking forward to making more of your recipes!
This was so delicious. It was very flavorful. The only thing different I did was add about a teaspoon of Zab's Hot Honey to the dressing. This will definitely be on repeat. Plus, it helped me use up my CSA box items.
The peanut butter sauce for the Asian Chicken Slaw is super thick! How can I thin it down?
with a little lime juice or water
This was delicious, and healthy! I added a handful of peanuts but all else was according to the recipe. One question though. You mention in the description that it was garlicky and ginger-y but I don’t see anywhere in the recipe that indicates ginger. I did add some to the dressing, but was wondering how you meant it to be used?
This perfectly satisfied my craving for Bounty Kitchen’s Thai peanut salad. Thanks for saving me in door dash fees 🙂
This is so good! I used edamame instead of avocado because mine weren’t ripe. I also added chopped cashews. That’s the only thing I did differently. Perfect for my
Lunches during the week!
Do you think this would work making with powdered peanut butter? Already mixed with water obviously.
This is also amazing the next day with leftovers as tacos in warm flour tortillas!!
Made this for the first time tonight. Bought all the ingredients before Hurricaine Fiona hit us hard in Nova Scotia this week. No power for 3 days and still over 145,000 households with no power. In Newfoundland houses were pulled off the rocks into the ocean by huge waves/ surges. I cooked the chicken before we lost power then kept it cold in fridge with big ice packs. It was delicious! I have all your cookbooks and can't wait to add your new one to my collection! Hoping you have a fun and successful book tour!!
Absolutely amazing! Always a crowd pleaser. Lately we’ve been making it without chicken and serving it with some grilled flank steak on top. Soooo good anyway you make it!
We loooove this salad. This will be my fourth time making it and I don't change a thing to the original recipe. Amazing for lunches the next day too!!
How does the avocado hold up in this over a couple of days?
I'd add avocado before each serving
Think almond butter and coconut aminos would work for peanut butter and soy sauce substitutes?
I do!
This is a perfect weeknight meal. It’s simple to prep, delicious, and you get those veggies! I added chicken and it was excellent! Will definitely make again
Hi! Roughly how many servings is this? I don't see it listed. Thanks!
6!