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Thai Slaw Chicken Salad

The BEST Thai Slaw Chicken 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 peanut 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). You'll love this Thai peanut sauce! Make simple subs for Keto, Whole30 and Paleo!
Prep Time20 mins
Total Time20 mins
Course: Leftovers, Lunch, Main Dish
Cuisine: Asian, thai
Keyword: allergen friendly, asian, broccoli slaw, chicken, coleslaw,, dairy free, gluten free, Thai
Servings: 4 servings
Calories: 220kcal
Cost: $7.00


  • 1 large bowl
  • 1 whisk
  • 1 medium jar
  • 1 cutting board
  • 1 knife



  • 16 oz tri-color bagged coleslaw
  • 1 red bell pepper, julienned
  • 1/2 cup cilantro, chopped finely
  • 4 green onions, chopped
  • 2 large cooked chicken breasts, chopped into bite-sized pieces
  • dry roasted peanuts or cashews, optional


  • 6 Tbsp soy sauce
  • 2 Tbsp peanut butter or cashew butter or PB2 made into peanut butter
  • 2 Tbsp lime juice
  • 1 Tbsp sesame oil
  • 1 Tbsp maple syrup
  • 1 Tbsp water
  • 2 tsp chili garlic sauce


  • In a large bowl, big enough to hold all the salad ingredients, add all the veggies.
  • In a 16 oz mason jar, add all the sauce ingredients. Whisk the ingredients well.
  • 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 peanuts or cashews, 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 4 Tbsp of dressing. Mix together and enjoy!


Calories include peanut butter and about 20 peanuts.