Sweet & Crunchy Thai Slaw with Chicken

5 from 2 reviews

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!


  • 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


  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!


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.




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