Asian Chicken Slaw


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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.

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

Rainbow Asian Chicken Slaw from (@whatsgabycookin)

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

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Gaby Dalkin
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  • 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


  • 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.
Asian Chicken Slaw: Chef Vision

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

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  1. MaryAlecia

    Made this with tofu (seared). Delicious! Made for a quick dinner and tasty lunch.

  2. Shelley

    Love the veggie combo. The dressing was a bit over powered by the rice vinegar. Is there any way I can tone it down? Other wise a gorgeous delicious salad!

    • Gaby

      I’d cut the rice vinegar in half! add extra lime juice if needed

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  4. Emily

    Made this and LOVED IT. I was trying to cut down on starchy vegetables so I used steamed/halved snap peas so I didn’t lose the crunch the carrots add. Left everything else exactly the same AND LOVE. Gets better the next day too.

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    • Libby Sroka

      Thank you for the sugestin of tahini. We have a peanut allergy here and I never have peanut butter in my house. Even though it’s not my allergy I find myself not even liking peanut butter.

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  8. Cherie

    Keep this recipe on the menu every week! It’s so versatile and delicious and beautiful!!

  9. Tara

    Not a big fan of peanut butter. Would the dressing still be delicious without?

  10. K8 the Gr8

    I subbed almond for peanut butter and added a can of water chestnuts I had on hand. So, so yummy!

  11. Amy Armstrong

    I could seriously drink this dressing. It is absolutely delicious! It is now tied with the basil vinaigrette as top dressing. My store was out of cabbage and the slaw mix looked too wimpy so I swapped out for a mixed lettuces combo. Stop what you are doing and make this salad!

  12. Cherie Nichy

    5 stars
    This recipe is a staple in my refrigerator every week! So delicious, so easy, so healthy and versatile! Lunches were never so easy to grab and go or transform by adding some chicken, beef or salmon.
    The more basil and cilantro the better if you love it – if you’re not a fan of cilantro, leave it out.