Thai Peanut Chicken Crunch Slaw Salad Recipe
This Thai Peanut Chicken Crunch Slaw Salad combines shredded cabbage, carrots, and fresh herbs with juicy chicken and a bold, creamy peanut dressing. It’s a vibrant, healthy dish packed with textures and flavors—perfect for lunch or dinner. A low-carb, high-protein option ideal for meal prep and busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Main Dish
- Method: No-Cook / Tossed Salad
- Cuisine: Thai-Inspired / Asian Fusion
- Diet: Gluten Free
Ingredients
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2 cups cooked shredded chicken (rotisserie or grilled)
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3 cups coleslaw mix (green/red cabbage and carrots)
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1 red bell pepper, thinly sliced
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1/2 cup shredded carrots
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1/4 cup chopped green onions
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1/4 cup chopped cilantro
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1/3 cup chopped peanuts
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Optional: 1/2 cup edamame or chopped cucumber
For the Thai Peanut Dressing:
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1/4 cup creamy peanut butter
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp rice vinegar
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1 tbsp honey or maple syrup
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1 tsp sesame oil
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1 tsp sriracha (optional for heat)
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1-2 tbsp warm water to thin
Instructions
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In a small bowl, whisk all dressing ingredients until smooth. Adjust consistency with warm water if needed.
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In a large mixing bowl, combine coleslaw mix, bell pepper, carrots, green onions, cilantro, and peanuts.
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Add the shredded chicken.
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Pour the peanut dressing over the salad and toss until everything is well coated.
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Top with extra chopped peanuts or herbs as garnish.
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Chill for 10–15 minutes before serving for best flavor.
Notes
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Use pre-cooked chicken to save time.
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For vegan/vegetarian version, substitute chicken with tofu or edamame.
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Add lime juice for extra tang.
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Keeps well in fridge for up to 2 days; store dressing separately if making ahead.
Nutrition
- Serving Size: 1 bowl (~1/4 of total recipe)
- Calories: 380
- Sugar: 7g
- Sodium: 580mg