Asian Chicken Slaw

Jump to Recipe

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.

Asian Chicken Slaw from (@whatsgabycookin)

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 from (@whatsgabycookin)

Asian Chicken Slaw

5 from 14 votes
This salad is super colorful and packed with flavor. It's one of those recipes that only gets better with time. Plus you can use a rotisserie chicken as a grocery store short-cut.
Prep Time 15 mins
Total Time 15 mins
Course Salad, Dinner, Lunch
Cuisine Asian, Fusion, Asian
Servings 4 -6 servings


  • 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.

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


  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?

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

  6. 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!

  7. 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.

  8. 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

  9. 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!

  10. 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!

  11. Do you marinate it season the chicken at all? Or do you have a recommendation of how I should marinate it season the chicken before I add it?

  12. Do you think this salad can be heated/sautéed with rice noodles? Avacado, Brazil and cilantro put in after heating.

  13. 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!

  14. 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.

    1. 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.

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

  16. 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!

  17. 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.

  18. Hi Gaby!!! This salad looks delicious and I can’t wait to try it. Can you recommend something else to substitute for the peanut butter in the dressing. Don’t have an allergy to peanuts but I am sensitive to them. Thanks so much.

  19. 5 stars
    This was fantastic! I edited the salad it a little bit. I used Napa cabbage, red cabbage, iceberg lettuce and cucumbers (family veggie preferences were taken into consideration). The dressing was also doctored: I added a touch of sesame oil and a healthy amount of gochujang (for spice).

    Next time, I’m going to add sesame seeds and crushed peanuts. Because there will definitely be a next time! Quick, easy, healthy and so seriously delicious – this is a winner.

  20. Hello Gaby. May I recommend removing the white part of the bell peppers! It’s bitter and takes two seconds to move. Apart from that, all good! Be safe.

  21. 5 stars
    This was very tasty, unfortunately I couldn’t bring myself to eat the leftovers. The Veggies soaked up the peanut and vinegar sauce to where it wasn’t as fresh. Have friends over so it All gets eatEn fresh!

Leave a Reply

Your email address will not be published.

Recipe Rating