Asian Chicken Slaw

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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 www.whatsgabycooking.com (@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!

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 from www.whatsgabycooking.com (@whatsgabycookin)

Asian Chicken Slaw

Author: Gaby Dalkin
4.9 from 29 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 minutes
Total Time 15 minutes
Course Salad, Dinner, Lunch
Cuisine Asian, Fusion, Asian
Servings 6 servings

Ingredients
  

  • 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

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.

Nutrition Information

Calories: 286kcal | Carbohydrates: 22g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 651mg | Potassium: 870mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3562IU | Vitamin C: 132mg | Calcium: 130mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

99 Comments

  1. 5 stars
    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!

  2. 5 stars
    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:-)

  3. Is this a salad that will get better in the fridge with the dressing on or should it be dressed as served?

  4. 5 stars
    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.

  5. 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!

  6. 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.

  7. 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.

  8. 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.

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