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
- ⅓ 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
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.
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!
I subbed almond for peanut butter and added a can of water chestnuts I had on hand. So, so yummy!
Not a big fan of peanut butter. Would the dressing still be delicious without?
can you use almond or sunflower butter?
Keep this recipe on the menu every week! It’s so versatile and delicious and beautiful!!
I agree with reducing the vinegar by half!
Could I sub tahini for the peanut butter?
absolutely
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.
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.
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!
I'd cut the rice vinegar in half! add extra lime juice if needed
Made this with tofu (seared). Delicious! Made for a quick dinner and tasty lunch.
Do you think this salad can be heated/sautéed with rice noodles? Avacado, Brazil and cilantro put in after heating.
Basil
totally but I'd wait to add the herbs until done
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?
I use a rotisserie chicken so I just shred it from that!!
My son can't eat peanuts, what would work in place of the peanut butter?
almond butter? or sunflower butter!
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!
1 week!
Have you ever substituted pulled pork instead of chicken?
totally!