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.
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 like for a crunchy slaw style salad 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 roasted veggies! 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!
Asian Chicken Slaw
Ingredients
- 1/3 cup rice wine vinegar
- 3 tablespoon soy sauce
- 1 lime juiced
- 1/2 cup peanut butter
- 2 cloves garlic finely chopped
- 1/2 head Napa cabbage thinly sliced
- 1/2 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 just made this for my family tonight and HUBBA HUBBA it was delicious!! I made a pork tenderloin instead of the chick but danggggg that slaw and sauce was SO GOOD! Hubs requested it to be placed on quarantine meal prep.
Is this a salad that will get better in the fridge with the dressing on or should it be dressed as served?
dress to serve!
Any thoughts on (roughly) how many this serves? Thank you!
Kathryn
6-8!
Made this for dinner tonight without the chicken as a side. So delicious and satisfying!
OMG, this was amazing!!!! I used cashew butter instead on peanut butter because we have a peanut allergy in the house and it was fabulous! I left out the onion and garlic because I can’t handle them raw, but they were the only changes. My husband had 3 helpings…but who’s counting:-)
It’s AMAZING! Question: If I was buying bagged slaw mix (I know, I know), how many bags would you recommend?
Hi!
I don’t see the nutritional info – am I missing it? If not, could you tell me what it is?
Thanks!
Hi Kristen! We dont track nutritional info! Sorry!
I made this for lunches. I used almond butter instead of peanut and it was delicious! I meal prep for the week so suggest not putting the dressing on all of it as it gets a bit soggy. I will leave separate and assemble each day. A nice change from green salads!
Delicious and colorful!
Can Napa Cabbage be substituted with another cabbage?
Hi! Roughly how many servings is this? I don’t see it listed. Thanks!
6!
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
Think almond butter and coconut aminos would work for peanut butter and soy sauce substitutes?
I do!
How does the avocado hold up in this over a couple of days?
I’d add avocado before each serving
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!!
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!
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!!
This is also amazing the next day with leftovers as tacos in warm flour tortillas!!
Do you think this would work making with powdered peanut butter? Already mixed with water obviously.
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!
This perfectly satisfied my craving for Bounty Kitchen’s Thai peanut salad. Thanks for saving me in door dash fees 🙂