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:

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Sweet & Crunchy Thai Slaw with Chicken

Who want’s 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!

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 6-8 as a side 1x
  • Category: side dish or light lunch
  • Cuisine: gluten-free, dairy-free, paleo friendly

Ingredients

Scale
  • 1 teaspoon plus 1/4 cup sesame oil, divided
  • 1/2 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 1/4 of a purple cabbage (about 2 cups), cored sliced thin
  • 1/2 of a green cabbage(about 4 cups), cored and sliced thin (see note)
  • 2 green onions, sliced
  • 2 cups cooked shredded chicken (check out this post)
  • 1/3 cup raisins
  • 1/4 cup rice wine vinegar
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar

Instructions

  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!

Notes

You can substitute the green cabbage for a bag of cole slaw mix if you’d like to lighten the prep load.

This salad will keep for 3 days in the refrigerator.

Nutrition

  • Calories: 450
  • Sugar: 23g
  • Sodium: 130mg
  • Fat: 14.6g
  • Saturated Fat: 3.6g
  • Carbohydrates: 41.3g
  • Fiber: 4.8g
  • Protein: 37.7g
  • Cholesterol: 95mg

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16 comments
June 30, 2019

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16 Responses

  1. This looks AMAZING, Lexi! I have a soft spot for salads with this flavor since I was such a sucker for those sweet-and-tangy Asian inspired chicken ramen salads as a kid. Love this cleaned up version! Thanks so much for potluckin’ with us. <3

  2. I can NOT wait to try this!! It looks incredible!!

    Tonight I made you cauliflower fried rice!! Its amazing!!

    You are by far my favorite blogger and chef 🙂
    Thank you for posting these!

  3. This looks amazing! I can’t wait to make this for my daughter this weekend who has been diagnosed with gluten issues so we’re being as clean as possible. Thank you Diana!!

  4. In the ingredients “sesame oil” is listed twice (one does state “divided”), and in step 3 it says to add the sesame oil. Do I add 1/4 cup (from the divided part) or 1/2 cup (to account for both listed ingredients)? I can’t wait to try this! It looks deal delicious!

  5. I made this for tonight’s dinner and it is delicious. My husband kept going back for more.

    5.0 rating

  6. This was DELICIOUS. Tweaked based on what I had on hand/personal dietary preferences swapping out low sodium soya sauce in place of coconut aminos, used Stevia in the Raw in place of the coconut sugar (6 packets = 1/4 cup sugar), dropped the raisons (not a fan), and used coleslaw mix (copping cabbage, also not a fan). I will definitely make this again!

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