Asian Chicken Slaw

Here’s the deal with this Asian Chicken Slaw… It’s awesome. 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.

Rainbow Asian Chicken Slaw from (@whatsgabycookin)

It’s colorful, packed with flavor and it’s been making an appearance the past few week like whoa. I can’t be stopped.

PLUS… totally figure friendly! Which is really wonderful considering that we’re heading into football food / appetizer season and that’s not quite so figure friendly So this Asian Chicken Slaw is kinda my best friend right now and I can 1000% guarantee you that you’re going to love it.

Rainbow Asian Chicken Slaw from (@whatsgabycookin)

Asian Chicken Slaw

Yield: Serves 4-6

Asian Chicken Slaw


  • 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)


  1. Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.
  2. 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.
  3. Pour the liquid mixture over the vegetables and chicken and toss to combine. Season with extra soy sauce if needed and serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. I eat almost the same salad for lunches all. the. time. I love that you added peanut butter to the dressing! I always add chopped peanuts on top but I like that you killed two birds with one stone. YUM! PS: Brazil. I can’t even. I’m so cold it hurts. ENJOY!

  2. I can’t eat peanut butter in anything but a salad dressing, and I know I am going to love this one!!! All that cabbage is so wonderful, with such a great fusion of flavors.

  3. This was amazing! We loved this dish. It has great flavor and crunch. It was awesome for lunch the next day, too. Thanks for another fab recipe, Gaby!

  4. Hey Gaby is there anything I can use to replace the peanut butter? My husband and I are allergic but this looks soo amazing!!

  5. Hi Gaby – will the salad stay crunchy with dressing on it in the fridge until lunch the next day? Or would you recommend keeping the dressing off until then?

  6. I saw this on instagram and can NOT stop thinking about it. I have to make this as soon as possible!

  7. Yummm! I love slaw but my son and I are allergic to peanuts, can we substitute the peanut for anything else?

    1. if it’s just a peanut allergy, as opposed to a nut allergy, you could use cashew butter! Or sun butter!

  8. So excited to make this! But, want to make a double batch – so we have meal prep lunches for the whole week. How well do you think it would last in the fridge over 5-6 days??

    1. I’ve never kept it for more than 4 days! If you want to prep all the veggies ahead of time and toss it with the dressing each day before you leave for work I think that would totally work!

  9. I made this tonight wil gals and wine and literally every one of us queens died over this dish. It is beautiful, healthy, filling, the flavors are well balanced and bright… simply amazing. A keeper for sure.

  10. Hey Gaby!
    So I made this and I am not sure if I made a mistake (it wouldn’t be the first time!), but I not only had to stop pouring in the dressing (I ended up with maybe a quarter left over), but when I mixed it in, there was way too much. I had to cut up another bell pepper and another big handful of cabbage to “dilute” it haha. This was without chicken BUT, even adding the chicken might have been too saucy. ALSO – I’m still trying to figure out why it has a degree of spiciness! The raw garlic in the dressing? No idea but it has a bite I’m not in love with (and I love spicy!). Maybe I’ll leave that out next time? Overall, I like this and I’ll definitely be making it again. Thank you for your creative and healthy recipes. Oh and your mega enthusiasm! Love it girl!!!

    1. Hey Carolyn!

      Huh! I’ve never had that happen when I had too much. I do like to let everything hang together and continue to toss so there is time for the veggies to soak up the dressing. And the chicken helps to absorb too. The spiceness was probably the garlic! xoxo

  11. Hello! Do you have a calorie count of Weight Watchers points for this recipe?
    Many thanks!!

  12. Just tried this at home for a flat dinner, and it was a huge hit! Really crunchy, tasty and fresh. And great if someone doesn’t want anything spicey. Id be interested in trying to spice the dressing up though and substitute chicken for beef!

  13. how long do you think the salad dressing will last in the refrigerator if i don’t use it all? This is an awesome salad. thanks for the recipe!

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