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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!
Prep Time15 mins
Total Time15 mins
Course: Leftovers, Lunch, Main Dish, Side Dish
Cuisine: Asian, Chinese
Keyword: cabbage, chicken, chinese, clean eating, colelsaw, dairy free, gluten free, low carb, refined sugar free, salad
Servings: 4
Calories: 240kcal
Cost: $10.00

Equipment

  • bowl
  • whisk
  • knife
  • large spoon

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

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.