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
- â…“ 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
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!
Hello! Do you have a calorie count of Weight Watchers points for this recipe?
Many thanks!!
Becky
I don't! I'm sorry!
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!!!
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
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.
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??
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!
Yummm! I love slaw but my son and I are allergic to peanuts, can we substitute the peanut for anything else?
if it's just a peanut allergy, as opposed to a nut allergy, you could use cashew butter! Or sun butter!
I saw this on instagram and can NOT stop thinking about it. I have to make this as soon as possible!
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?
I'd dress it the day of!
Hey Gaby is there anything I can use to replace the peanut butter? My husband and I are allergic but this looks soo amazing!!
can you do any nut butter? almond butter?
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!
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.
Full of so many beautiful colors!
Yes, ma'am. Asian slaw is one of my fave s'lads. So crunchy and delicious!
Epic is right, Gaby!!! This salad was amazing!! Thanks!
This looks like the perfect lunch. I am so jealous of the Brazil pictures. It looks fabulous!