Chinese Chicken Slaw Salad
This easy no mayo coleslaw recipe is gluten free, dairy free, and refined sugar free. Eat this crunchy cabbage mix for a clean eating Asian lunch or meal prepped no bake dinner. A healthy and simple dressing (spicy chili garlic sauce and rice vinegar) is mixed into the cold coleslaw, bell pepper, and green onion- just add diced chicken (leftover or rotisserie). Make simple subs for Keto, Whole30 and Paleo!
Servings: 4
Calories: 240kcal
Cost: $10.00
Ingredients
Salad Ingredients
- 16 oz tri color coleslaw
- 1 red bell pepper julienned
- 4 green onions sliced
- 1/2 cup cilantro finely chopped
- 2 large cooked chicken breasts chopped into bite sized pieces
Dressing Ingredients
- 5 Tbsp low sodium soy sauce or coconut aminos
- 3 Tbsp water
- 2 Tbsp coconut sugar
- 1 Tbsp rice vinegar
- 1 1/2 tsp chili garlic sauce
- 1 1/2 tsp sesame oil
- 1/2 tsp ground ginger
Optional Topppings
Instructions
- In a large bowl, big enough to hold all the salad ingredients, add all the veggies.
- In an 8 oz mason jar, add all the sauce ingredients. Whisk the ingredients well. It may take a few minutes for the sugar and ginger to dissolve.
- If serving the entire salad, mix all the salad and sauce ingredients along with the diced chicken breasts. Mix until all ingredients are coated with the dressing. Top with white sesame seeds or fried noodles, if desired.
- If you are eating this salad in batches store the salad, dressing, and chicken separately. Add 1/4 of the salad mix, 1/4 of the diced chicken, and 3 Tbsp of dressing. Mix together and enjoy!
Notes
Recipe inspired by: https://theflavoursofkitchen.com/chinese-chicken-salad/
Calorie count does not include fried Chow Mein noodles.
Nutrition
Calories: 240kcal