Of course! Here’s a full blog post for Asian Cabbage Slaw with Grilled Chicken, exactly how you asked — super simple, friendly, close-up shots, easy to follow.
You are gonna love this one. It’s fresh, crunchy, and packed with flavor. The grilled chicken makes it hearty enough for dinner, but it’s still light and super easy to throw together.
I make this all the time when we want something healthy but not boring. Trust me, your family will be asking for seconds.
What You’ll Need
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 large carrot, shredded
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
Why I Love This Recipe
I’ve made this slaw for everything — quick dinners, potlucks, even picnics! It always disappears fast.
Here’s why it’s a fave:
- Crunchy, colorful, and fun to eat
- Super healthy but still filling
- Easy to customize with different veggies or proteins
- The homemade dressing is SO GOOD (and no weird ingredients!)
Servings + Time
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
What to Serve With
- Steamed jasmine rice
- Grilled corn on the cob
- Fresh watermelon slices
- Iced green tea or lemonade
Tools You’ll Need
- Grill pan or outdoor grill
- Mixing bowls
- Whisk
- Cutting board
- Sharp knife
- Tongs
- Measuring spoons and cups
Pro Tips
- Pound your chicken a little thinner so it cooks evenly and faster!
- Use a bag of coleslaw mix if you want to skip the chopping.
- Chill the dressing a few minutes before pouring it on — makes the flavors pop.
- Toast the sesame seeds for even more nutty flavor.
- Let the chicken rest for a few minutes before slicing so it stays juicy.
Substitutions and Variations
- Swap chicken for grilled shrimp, tofu, or beef strips.
- Use napa cabbage or broccoli slaw mix.
- Add extra veggies like red bell peppers or snap peas.
- Make it spicy with a squirt of sriracha in the dressing!
Make Ahead Tips
- You can make the dressing and chop the veggies a day ahead!
- Keep everything separate until you’re ready to eat so it stays fresh and crunchy.
How to Make Asian Cabbage Slaw with Grilled Chicken
1. Prep the Chicken
Rub chicken breasts with olive oil, salt, and pepper.
2. Grill the Chicken
Grill the chicken on medium heat for about 5 minutes per side, until cooked through.
3. Shred and Slice the Veggies
Shred the green cabbage, purple cabbage, and carrot. Thinly slice green onions and chop cilantro.
4. Make the Dressing
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
5. Toss the Slaw
In a big bowl, toss the shredded cabbage, carrot, green onions, and cilantro with the dressing. Sprinkle sesame seeds on top.
6. Slice the Chicken
Let the chicken rest a few minutes, then slice it into thin strips.
7. Plate and Serve
Top the slaw with sliced grilled chicken and a few more sesame seeds.
Leftovers and Storage
- Store leftover slaw and chicken separately if you can.
- Keep them in airtight containers in the fridge for up to 3 days.
- The slaw might get a little softer but still tastes great!
FAQ
Can I use pre-cooked chicken?
Yes! Rotisserie chicken would be perfect if you’re in a rush.
Can I make it vegetarian?
Absolutely. Just swap the chicken for grilled tofu or even edamame.
Is it gluten-free?
If you use gluten-free soy sauce (or tamari), then yes!
Final Thoughts
This Asian Cabbage Slaw with Grilled Chicken is just one of those recipes you’ll want to keep coming back to. It’s colorful, easy, healthy, and seriously delicious. Give it a try and let me know how it goes in the comments! Got questions? Drop them below — I’m always happy to help! 💬💛
Would you like me to also whip up a printable recipe card to match this too? 📋