Asian Chicken Slaw

Here’s the deal with this Asian Chicken Slaw… It’s awesome. 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.

It’s colorful, packed with flavor and it’s been making an appearance the past few week like whoa. I can’t be stopped.

Rainbow Asian Chicken Slaw from www.whatsgabycooking.com (@whatsgabycookin)

PLUS… totally figure friendly! Which is really wonderful considering that we’re heading into football food / appetizer season and that’s not quite so figure friendly So this Asian Chicken Slaw is kinda my best friend right now and I can 1000% guarantee you that you’re going to love it.

Rainbow Asian Chicken Slaw from www.whatsgabycooking.com (@whatsgabycookin)

Asian Chicken Slaw

5 from 9 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.
Serves 4 -6 servings
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

  • 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

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.

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

107 Comments

  1. 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!

  2. 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.

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

  4. 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!

  5. 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.

  6. 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.

  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. 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.

  9. 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!

  10. 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.

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

  12. 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:-)

  13. 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!

  14. 5 stars
    This is a perfect weeknight meal. It’s simple to prep, delicious, and you get those veggies! I added chicken and it was excellent! Will definitely make again

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