Asian Coleslaw with Chicken, Broccoli and Toasted Almonds
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This Asian Coleslaw is crisp, colorful, and bursting with flavor, tossed in a zesty homemade vinaigrette and topped with toasted almonds for crunch. It's the kind of dish that disappears fast at potlucks and BBQs. Whether you’re serving it as a light main dish with chicken or a vibrant side, this slaw delivers freshness and ease in every bite.
If you love quick Asian-inspired meals, try this easy fried rice with broccoli slaw, or for an entirely different twist, this hot slaw with bacon recipe.
Why You’ll Love It
- It's fast and flexible: With store-bought slaw mix and a quick dressing, it comes together in minutes, and works with or without the chicken. For another quick weeknight meal, try this Asian-inspired easy chicken and broccoli recipe ready in 15 minutes!
- Full of bold, fresh flavors: Tangy, savory, lightly sweet-and that toasted almond crunch makes it irresistible.
- Perfect for warm-weather meals: Serve it at cookouts, picnics, or weeknight dinners when you need something light yet satisfying.
- Make it your own: Add your favorite protein, swap in veggies, or try it as a wrap filling or rice bowl topper.
I love to serve a variety of salads at a summer BBQ, and this coleslaw recipe is a delicious complement to grilled savory meats. It’s a delightful alternative to our more traditional creamy homemade coleslaw recipe.
Ingredients for Asian Coleslaw
This easy and vibrant Asian Coleslaw is made with a crisp mix of fresh vegetables, a handful of pantry staples, and a zingy homemade vinaigrette. It's quick to prep, endlessly versatile, and perfect as a side dish or light main. Here's what you'll need:
For the Salad
- Bagged coleslaw mix: A convenient blend of green and red cabbage makes this salad easy to toss together.
- Broccoli florets: Add crunch and color with small, bite-size pieces of fresh broccoli.
- Shredded carrots: For sweetness and extra texture. You can shred your own or use pre-shredded to save time.
- Cooked chicken: Add protein to turn this slaw into a light and satisfying meal.
- Sliced scallions and red onion: A mix of green onions and thinly sliced red onion adds bite and brightness.
- Toasted almonds: For nutty crunch and depth. Toast them briefly in a dry skillet to bring out their flavor.
For the Asian Vinaigrette
- Soy sauce: The base of the dressing; use low-sodium if preferred.
- Fresh lemon juice & vinegar: These acids balance the savory flavors and brighten the salad.
- Vegetable oil & sesame oil: A neutral oil combined with fragrant sesame oil for that signature Asian flair.
- Fresh ginger & brown sugar: Ginger adds a warm kick, while brown sugar brings subtle sweetness.
Time-saving tip: A good-quality store-bought sesame-ginger dressing works well if you’re short on time.
Variations & Swaps
- Swap chicken for tofu, shrimp, tempeh, or leave it out for a veggie version.
- Switch it up and use broccoli slaw or shredded Brussels sprouts instead of traditional cabbage slaw.
- Try edamame for another wholesome ingredient with a delicious texture.
How to Make Asian Coleslaw
This simple Asian Coleslaw comes together quickly with fresh vegetables, crunchy toppings, and a bold, zesty dressing. It's perfect for make-ahead lunches or easy weeknight dinners. Here's how to make it:
- Cook the chicken (or use leftovers) and cube.
- Toast the almonds until golden and fragrant.
- Quick-sauté the broccoli just until crisp-tender.
- Prep the veggies and toss with coleslaw mix.
- Whisk the vinaigrette ingredients until blended.
- Combine and toss all ingredients just before serving.
For the best texture, store the components separately if making ahead, and dress the salad just before serving.
Tip: For extra flavor and a bit of heat, sprinkle sesame seeds or a pinch of red pepper flakes just before serving.
Make‑Ahead Tips
- Prep in advance: Toast almonds, cook broccoli, and chicken a day ahead.
- Storage note: Keep dressing separate. Components stay fresh for 1 day; combine when ready.
Tips for Success
- Toasted nuts & broccoli add flavor & crunch.
- Add dressing at the last minute to avoid soggy slaw.
- Let the flavors meld for 10-15 minutes before serving, but serve within the hour.
Asian Coleslaw FAQs
Yes, if you’re short on time, store-bought sesame ginger dressing works well for this Asian slaw. Look for one with ingredients like soy sauce, sesame oil, and ginger to match the flavor of the homemade vinaigrette.
Yes! This Asian coleslaw is perfect for meal prep. Toast the almonds, cook the broccoli and chicken, and prep the vegetables a day in advance. Keep everything stored separately, and wait to add the dressing until just before serving to keep the cabbage slaw crisp and fresh.
To make this a vegetarian Asian cabbage slaw, omit the chicken and try adding edamame, crispy tofu, or shelled sunflower seeds for a plant-based protein boost.
Once dressed, this Asian coleslaw is best enjoyed within an hour, while the vegetables are crisp. Undressed, the slaw mix, cooked chicken, broccoli, and almonds can be stored in airtight containers for up to 1 day.
If you don't have pre-shredded coleslaw mix, you can thinly slice green or red cabbage, add shredded carrots, and mix in chopped napa cabbage or sugar snap peas for extra crunch in your homemade Asian slaw.
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Asian Coleslaw with Chicken, Broccoli and Toasted Almonds
Ingredients
- 1 cup cubed chicken breast cooked
- 1/3 cup sliced scallions trimmed and chopped
- 2 (16-oz) bags coleslaw mix
- 1 small red onion thinly sliced
- 1 tablespoon oil
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1/2 cup toasted whole almonds toasted
Vinaigrette
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup cooking oil
- 2 tablespoons grated fresh ginger from about a 1-inch piece
- 2 tablespoons white vinegar or rice vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons Asian sesame oil
- 1 teaspoon salt freshly ground black pepper
Instructions
- Cook or poach the chicken breast and cube. This is an excellent recipe to use leftover chicken.
- Toast the almonds in a dry skillet, about 5 minutes or until you begin to smell that nutty aroma. Remove from skillet and set aside. Add 2 teaspoons of oil. Add the broccoli and stir-fry until they turn bright green and are crisp tender. A minute or less. Set aside and allow to cool.
- Thinly slice the scallions and red onion; shred carrots. Toss with coleslaw mix. At this point, if I’m making the salad ahead, I store the chicken, broccoli, and almonds separately until I’m ready to serve. It will keep in the refrigerator for a day in advance. Before serving, thoroughly mix the slaw, chicken, broccoli and almonds.
- Whisk together the vinaigrette ingredients in a small bowl until blended. Pour over the salad, toss to combine, and serve within an hour.
Notes
- Vinaigrette: If you’re in a pinch, a store-bought Asian sesame with ginger dressing works fine, too!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
A family on my church’s meal chain has asked for healthy meals, including salads. I made this tonight to test it out ahead of time. I regret is that I just made half a recipe. It is delicious, easy, and will be great to take for the family- as well becoming an addition to my family’s favorites.
This makes me so happy! It’s perfect for a church meal chain — or even meal planning. I made it today in extra portions for lunches throughout the week, but also to share with neighbors. It’s so easy, but it doesn’t taste like it!
This vinegar based coleslaw is such a nice option to traditional coleslaw made with mayo– and when I’m serving potato salad at a BBQ or cookout, I love to add this simple side. When I want to make it a meal, I add chicken and broccoli, and oh my is it delicious!