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
Can Napa Cabbage be substituted with another cabbage?
Delicious and colorful!
I made this for lunches. I used almond butter instead of peanut and it was delicious! I meal prep for the week so suggest not putting the dressing on all of it as it gets a bit soggy. I will leave separate and assemble each day. A nice change from green salads!
Hi!
I don’t see the nutritional info - am I missing it? If not, could you tell me what it is?
Thanks!
Hi Kristen! We dont track nutritional info! Sorry!
It's AMAZING! Question: If I was buying bagged slaw mix (I know, I know), how many bags would you recommend?
OMG, this was amazing!!!! I used cashew butter instead on peanut butter because we have a peanut allergy in the house and it was fabulous! I left out the onion and garlic because I can't handle them raw, but they were the only changes. My husband had 3 helpings...but who's counting:-)
Made this for dinner tonight without the chicken as a side. So delicious and satisfying!
Any thoughts on (roughly) how many this serves? Thank you!
Kathryn
6-8!
Is this a salad that will get better in the fridge with the dressing on or should it be dressed as served?
dress to serve!
I just made this for my family tonight and HUBBA HUBBA it was delicious!! I made a pork tenderloin instead of the chick but danggggg that slaw and sauce was SO GOOD! Hubs requested it to be placed on quarantine meal prep.
I plan on doing this on repeat all summer!!!
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!
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.
I always do! Just thinly slice the sides!
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.
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.
almond butter or sunflower butter