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If you like the sweet, salty and peanutty flavors of Thai peanut dressing, you’ll want to give this easy Thai Chicken Coleslaw a try. It is cool, crunchy, delicious and we never have a problem with leftovers.
The recipe as written makes a hearty one bowl meal that’s perfect for warm days when you don’t want to turn on the oven and heat up the house. But can be easily modified by leaving out the chicken altogether and serving it as a side with your favorite protein.
Recipe Ingredients
For the Slaw:
- 16 ounces prepared coleslaw mix
- 2 cups shredded cooked chicken breast
- 4 green onions
- 1/4 cup chopped cilantro
- Chopped peanuts for topping, if desired
For the Dressing:
- 1/3 cup fresh lime juice
- 1/3 cup reduced sodium soy sauce, or tamari to keep it gluten-free
- 1/3 cup natural peanut butter
- 2 tablespoons honey
- 1 tablespoon Sriracha chili sauce
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons sesame oil
How Many Calories and WW Points in this Thai-Inspired Slaw with Chicken?
According to my calculations, each generous 2-cup serving has about 287 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Thai Chicken Coleslaw, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a large bowl, toss together the coleslaw mix, chicken, green onions and cilantro.
Step 3: Make the dressing by whisking together the lime juice, soy sauce, peanut butter, honey, Sriracha chili sauce, minced garlic, minced ginger and sesame oil until well blended.
Step 4: Pour the dressing over the salad mixture and toss until well coated. Can be refrigerated for 1 hour before serving.
Step 5: Divide the slaw evenly between 6 plates or large bowls.
Step 6: Store any leftovers in an airtight container in the refrigerator for up to one day. I’ve found that these leftovers don’t keep for too long once dressed. The slaw will retain a slight crunch, but will also begin to turn soggy and limp after one day.
Recipe Notes
This slaw can be made up to an hour ahead and chilled in the refrigerator before serving. Shredded coleslaw mixes can be found with the bagged lettuces in most well-stocked grocery stores.
Alternatively, you can always shred your own green cabbage, purple cabbage, carrots, etc.
Possible additions include: avocado slices, chopped peanuts, sliced almonds, sliced celery, sliced radishes, and shredded or sliced jicama.
Be sure to adjust your WW Points accordingly when making any ingredient substitutions or additions.
Serving Suggestions
Enjoy this Thai-Spiced Chicken Coleslaw as a main course lunch or light dinner. Or leave out the chicken altogether and serve with your favorites from the grill: shrimp, chicken, turkey burgers, steak and grilled pork chops would all pair nicely.
Would also work well with some grilled shrimp served alongside.
Ways to Use Leftovers
I’ve found that leftovers don’t stand up after more than 1 day in an airtight container in the refrigerator. The slaw will retain a little crunch, but will begin to turn soggy from the dressing. This coleslaw is best enjoyed the day it is made.
If you’ve made this Thai-Inspired Chicken Coleslaw, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Thai Inspired Chicken Coleslaw Recipe
Equipment
Ingredients
Salad:
- 1 package (16 ounces) coleslaw mix (shredded cabbage and carrots)
- 2 cups shredded cooked chicken breast
- 4 medium green onions, thinly sliced
- 1/3 cup chopped fresh cilantro
- Chopped peanuts for topping (optional)
Dressing:
- 1/3 cup fresh lime juice
- 1/3 cup low-sodium soy sauce
- 1/3 cup natural peanut butter
- 2 tablespoons honey
- 1 tablespoon Sriracha hot sauce
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame oil
Instructions
- In a large bowl, toss together the coleslaw mix, chicken, green onions and cilantro.
- Make the dressing by whisking together the lime juice, soy sauce, peanut butter, honey, Sriracha chili sauce, minced garlic, minced ginger and sesame oil until well blended.
- Pour the dressing over the salad mixture and toss until well coated. Can be refrigerated for 1 hour before serving.
- Divide the slaw evenly between 6 plates or large bowls.
- Store any leftovers in an airtight container in the refrigerator for up to one day. I've found that these leftovers don't keep for too long once dressed. The slaw will retain a slight crunch, but will also begin to turn soggy and limp after one day.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) This slaw can be made up to an hour ahead and chilled in the refrigerator before serving. Shredded coleslaw mixes can be found with the bagged lettuces in most well-stocked grocery stores. Alternatively, you can always shred your own green cabbage, purple cabbage, carrots, etc. Possible additions include: avocado slices, chopped peanuts, sliced almonds, sliced celery, sliced radishes, and shredded or sliced jicama. Be sure to adjust your WW Points accordingly when making any ingredient substitutions or additions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Taste of Home
