Thai Peanut Chicken Crunch Slaw Salad
This Thai-inspired salad brings together shredded chicken, crunchy cabbage, vibrant veggies, and roasted peanuts, all tossed in a creamy, spicy-sweet peanut dressing. It’s a perfect blend of textures and flavors—nutty, tangy, savory, and fresh. Ideal for warm-weather meals, potlucks, or prep-ahead lunches.
Total Time:
Prep Time: 20 minutes
Cook Time:10–15 minutes
Total Time: 30–35 minutes
Servings: 4
Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded or chopped (poached, grilled, or rotisserie)
3 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
3 green onions, chopped
1/3 cup fresh cilantro, chopped
1/2 cup roasted peanuts, chopped
1 tablespoon sesame seeds (optional)
1 cup edamame or snap peas (optional)
For the Thai Peanut Dressing:
1/3 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon lime juice (or more to taste)
2 teaspoons honey or maple syrup
1–2 teaspoons sriracha (adjust to taste)
1 teaspoon sesame oil
1 garlic clove, minced
1–2 tablespoons warm water (to thin)
Instructions:
1. Make the peanut dressing:
In a bowl or jar, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, sesame oil, and garlic. Add warm water a little at a time to reach your desired consistency—thick but pourable.
2. Prepare the salad:
In a large mixing bowl, combine shredded cabbage, carrots, bell pepper, green onions, cilantro, and edamame or snap peas if using.
3. Add chicken and toss:
Add the cooked chicken to the bowl. Drizzle the peanut dressing over the top and toss well to coat everything evenly.
4. Finish and serve:
Top with chopped peanuts and sesame seeds. Serve immediately or refrigerate for 20–30 minutes to let flavors meld. Garnish with extra lime wedges or fresh herbs if desired.
Tips & Notes:
Rotisserie chicken shortcut: A great way to save time and add flavor.
Make it vegetarian/vegan: Use tofu or edamame instead of chicken and swap honey for maple syrup.
Make ahead: Combine all salad ingredients except dressing and peanuts. Add those just before serving to keep it crunchy.
For added crunch: Top with crispy wonton strips or chow mein noodles.
Storage: Lasts up to 3 days in the fridge without becoming soggy if stored undressed.
Frequently Asked Questions
Q: Can I use a bagged coleslaw mix?
A: Yes! Using pre-shredded coleslaw mix is a great time-saver and works perfectly.
Q: Is the peanut dressing spicy?
A: Only mildly. Adjust the sriracha to control the heat level.
Q: Can I use almond or sunflower butter instead of peanut butter?
A: Absolutely! Just be sure it’s unsweetened for best results.
Q: Can I prep this for lunch?
A: Yes! Keep dressing separate until ready to eat for best texture.
Q: Is this dish gluten-free?
A: It can be! Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.
Nutritional Information
Calories: 460
Protein: 30g
Fat: 25g
Saturated Fat: 4g
Carbohydrates: 30g
Fiber: 6g
Sugars: 10g
Cholesterol: 55mg
Sodium: 750mg