Thai Chicken Coleslaw Recipe

Thai Chicken Coleslaw Recipe
Thai Chicken Coleslaw Recipe photo by Taste of Home
Publisher Photo

Thai Chicken Coleslaw Recipe

Be the first to add a review
Publisher Photo
My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. —Jodi Ollerman, West Richland, Washington
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/4 cup lime juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons honey
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • SALAD:
  • 1 package (14 ounces) coleslaw mix
  • 1-1/2 cups shredded rotisserie chicken, chilled
  • 4 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • Chopped honey-roasted peanuts, optional

Directions

For dressing, whisk first eight ingredients until blended.
Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with peanuts. Yield: 4 servings.
Originally published as Thai Chicken Coleslaw in Simple & Delicious June/July 2017

Nutritional Facts

1 cup: 286 calories, 13g fat (3g saturated fat), 47mg cholesterol, 835mg sodium, 23g carbohydrate (15g sugars, 4g fiber), 21g protein.

  • 1/4 cup lime juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons honey
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • SALAD:
  • 1 package (14 ounces) coleslaw mix
  • 1-1/2 cups shredded rotisserie chicken, chilled
  • 4 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • Chopped honey-roasted peanuts, optional
  1. For dressing, whisk first eight ingredients until blended.
  2. Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with peanuts. Yield: 4 servings.
Originally published as Thai Chicken Coleslaw in Simple & Delicious June/July 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThai Chicken Coleslaw

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review