Asian Sesame Chicken Slaw
Looking for a light, crunchy, and flavor-packed salad that comes together in minutes? This Asian Sesame Chicken Slaw Salad is your go-to recipe! It’s loaded with shredded cabbage, juicy chicken, and a sesame ginger dressing that’ll keep you coming back for more.
I first made this salad on a hot summer evening when I had leftover rotisserie chicken in the fridge and a bag of coleslaw mix that was begging to be used.
I tossed them together with a homemade sesame dressing, and the result was an unexpectedly addictive salad with both crunch and bold flavor.
Now, it’s my staple dish for BBQs, potlucks, or when I want something refreshing but hearty.
Why you’ll love this
- Quick & Easy: Ready in 20 minutes, with minimal chopping thanks to pre-shredded slaw.
- Packed with Flavor: Toasted sesame oil, rice vinegar, and soy sauce create a bold, tangy-sweet dressing.
- Perfect Meal Prep: Stays crunchy in the fridge, making it ideal for lunches all week.
- Healthy & Filling: Loaded with veggies and lean protein, it’s satisfying without being heavy.
Prep Time: 15 minutes
Cook Time: 5 minutes (if cooking chicken)
Total Time: 20 minutes
Cuisines: Asian-inspired
Servings: 4
Estimated Cost: $10–12 total
Equipment:
- Mixing bowls
- Whisk or jar with lid (for dressing)
- Knife and cutting board (if using fresh ingredients)
- Skillet (if cooking chicken)
Ingredients
For the Salad:
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage (or use a slaw mix)
- 1 cup shredded carrots
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/4 cup sliced almonds (toasted)
- 2 tablespoons sesame seeds (toasted)
- Optional: 1/2 cup chopped red bell pepper or edamame for extra color
For the Sesame Dressing:
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Juice of 1 lime
- Salt and pepper to taste
Step-by-Step Instructions
- Toast the seeds and almonds: In a dry skillet over medium heat, lightly toast the almonds and sesame seeds for 2–3 minutes. Remove and set aside to cool.
- Make the dressing: In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Assemble the salad: In a large mixing bowl, combine cabbage, carrots, chicken, green onions, cilantro, and bell pepper (if using).
- Add dressing: Pour the sesame dressing over the salad and toss well to coat all ingredients evenly.
- Top and serve: Sprinkle with toasted almonds and sesame seeds just before serving for that extra crunch.
Nutrition Facts
(Per Serving – Approximate)
- Calories: 320
- Protein: 28g
- Carbohydrates: 14g
- Fat: 18g
- Fiber: 3g
- Sugar: 7g
- Sodium: 520mg
Tips for Success
- Use rotisserie chicken: It saves time and adds delicious flavor.
- Double the dressing: Great to keep on hand in the fridge for other salads or stir-fries.
- Toast nuts and seeds fresh: This brings out their aroma and keeps them crunchy.
- Serve chilled: For best texture and flavor, let the salad rest in the fridge for 15–20 minutes before serving.
Asian Sesame Chicken Slaw
Ingredients
For the Salad
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage or use a slaw mix
- 1 cup shredded carrots
- 2 cups cooked chicken breast shredded or chopped
- ½ cup chopped cilantro
- ¼ cup sliced green onions
- ¼ cup sliced almonds toasted
- 2 tablespoons sesame seeds toasted
- Optional: 1/2 cup chopped red bell pepper or edamame for extra color
For the Sesame Dressing
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Toast the seeds and almonds: In a dry skillet over medium heat, lightly toast the almonds and sesame seeds for 2–3 minutes. Remove and set aside to cool.
- Make the dressing: In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Assemble the salad: In a large mixing bowl, combine cabbage, carrots, chicken, green onions, cilantro, and bell pepper (if using).
- Add dressing: Pour the sesame dressing over the salad and toss well to coat all ingredients evenly.
- Top and serve: Sprinkle with toasted almonds and sesame seeds just before serving for that extra crunch.
Notes
- Use rotisserie chicken: It saves time and adds delicious flavor.
- Double the dressing: Great to keep on hand in the fridge for other salads or stir-fries.
- Toast nuts and seeds fresh: This brings out their aroma and keeps them crunchy.
- Serve chilled: For best texture and flavor, let the salad rest in the fridge for 15–20 minutes before serving.
Common Questions
Can I make this ahead of time?
Yes! Just keep the dressing and toppings separate until ready to serve. The slaw base stores well for 2–3 days.
Is this salad gluten-free?
It can be! Just substitute tamari or coconut aminos for soy sauce.
Can I use other proteins?
Absolutely. Try grilled shrimp, tofu, or even leftover turkey.
What veggies can I substitute?
You can use broccoli slaw, snap peas, or julienned cucumber for extra crunch and variation.
Hope this Asian Sesame Chicken Slaw becomes your new favorite!
It’s the perfect balance of freshness, flavor, and ease exactly what every summer salad should be.
Enjoy and happy cooking!
