Sweet & Crunchy Thai Slaw with Chicken

Who wants a super easy, hearty and flavorful side dish? This Sweet and Crunchy Thai Slaw with chicken works equally as well as both a crunchy side dish at a BBQ or as a light lunch option for meal prep! It’s also gluten-free and paleo friendly!

Thai slaw with Cole slaw and sesame seedsSweet & Crunchy Thai Slaw with Chicken

Who doesn’t love a good slaw? But even more, this Sweet Thai Slaw with Chicken is full of different flavors and textures: sweet, spicy, crunchy, soft and just so darn delicious! There are a few things you’ll need to slice and prepare, but after that it’s easy breezy to put together: toss in a bowl and that’s it! We suggest toasting the sesame seeds and slivered almonds for an extra special flavor boost, but honestly you can skip it if you don’t want to do the extra step. We’re all about easy, here. It’s also gluten-free and paleo friendly and sure to be a hit with everyone.

sweet sesame dressing poured over chicken Thai slaw

Here’s what’s in it:

  • Sesame oil
  • Slivered almonds
  • Sesame seeds
  • Purple cabbage
  • Green cabbage
  • Green onions
  • 2 cups cooked shredded chicken (check out this post)
  • Raisins
  • Rice wine vinegar
  • Olive oil or avocado oil
  • Coconut aminos
  • Coconut sugar

Want to make this super easy?

If you really, really wanted to make this even easier? Grab a bag of Cole slaw mix at the store and swap 4 cups of it for the green cabbage. Even easier than that? Grab a rotisserie chicken while you are at it and shred that to add in.

Can you leave the chicken out?

Yes! But we obviously love it with it in, or else we wouldn’t have included it in the recipe. As a stand alone lunch leave the chicken in however!

tossing finished sweet slaw recipe

If you like this slaw recipe, check out these others:

Sweet & Crunchy Thai Slaw with Chicken

Prep Time 00:15 Cook Time 00:02 Total Time 00:17 Serves 6-8 as a side



  1. In a small pan, heat 1 teaspoon sesame oil over medium heat. Once hot, add sesame seeds and almonds and toast until lightly golden. Remove from heat immediately and set aside.
  2. In a large bowl add purple cabbage, green cabbage, green onions, shredded chicken and raisins. Toss together until combined.
  3. In a small bowl whisk together the vinegar, 1/4 cup sesame oil, olive oil, coconut aminos and coconut sugar. Pour over the cabbage and chicken and mix well.
  4. Sprinkle the toasted almonds and sesame seeds on top of the salad and serve!

Recipe Notes

  1. You can substitute the green cabbage for a bag of cole slaw mix if you'd like to lighten the prep load.
  2. This salad will keep for 3 days in the refrigerator.
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