Asian Coleslaw with Chicken, Broccoli and Toasted Almonds
This post may contain affiliate links. Please read our disclosure policy.
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.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
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.
- 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 compliment to grilled savory meats. It’s a delicious option from the more traditional coleslaw recipe we love!
Ingredients
Here’s what you need for this quick salad:
Salad
- Bagged coleslaw mix (green/red cabbage)
- Broccoli florets
- Shredded carrots
- Cooked cubed chicken breast (optional)
- Sliced scallions & red onion
- Toasted almonds
Easy Asian Vinaigrette
- Soy sauce, fresh lemon juice, rice or white vinegar
- Vegetable oil, sesame oil
- Fresh ginger, brown sugar
- Salt & pepper
(Note: store‑bought Asian sesame‑ginger dressing works in a pinch)
Make‑Ahead Tips
- Prep in advance: Toast almonds, cook broccoli and chicken a day ahead.
- Storage note: Keep dressing separate. Components stay fresh 1 day; combine when ready.
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.
Tips for Success
- Toasted nuts & broccoli add flavor & crunch.
- Add dressing at the last minute to avoid soggy slaw.
- Let flavors meld for 10–15 minutes before serving, but serve within the hour.
Frequently Asked Questions
Yes—dressing and components separately up to 1 day in advance.
Toss the slaw just before serving, adjusting with extra dressing as needed.
For seafood options, try shrimp for a delicate, sweet flavor. To keep it vegetarian, try tofu or tempeh.
If you enjoy this Asian inspired coleslaw, here are more recipes to try next:
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Asian Coleslaw with Chicken, Broccoli and Toasted Almonds
Ingredients
- 1 cup cubed chicken breast cooked
- 1/3 cyo sliced scallions trimmed and thinly sliced (1/3 cup)
- 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 vegetable oil
- 2 tablespoons grated fresh ginger from about a 1-inch piece
- 2 tablespoons white 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!