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 (@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 (@whatsgabycookin)


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

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  1. MaryAlecia

    Made this with tofu (seared). Delicious! Made for a quick dinner and tasty lunch.

  2. Shelley

    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!

    • Gaby

      I’d cut the rice vinegar in half! add extra lime juice if needed

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  4. Emily

    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.

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      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.

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